Grilled Street Tacos with Cilantro and Onion

Steps

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Grilled Skirt Steak Street Tacos with Cilantro and Onion

1. Finely dice the white onion and roughly chop the cilantro leaves; set aside for topping. 5 min
2. Whisk together 3 minced garlic cloves, ¼ cup fresh orange juice, 2 tablespoons lime juice, 1 teaspoon ground cumin, ½ teaspoon chili powder, ½ teaspoon smoked paprika, ¼ teaspoon dried oregano, 1 teaspoon kosher salt, and ½ teaspoon black pepper in a bowl to form the marinade. 5 min
3. Add the 1½ pounds trimmed skirt steak to the marinade, turn to coat, and let it marinate at room temperature for 20 minutes (or refrigerate up to 4 hours). 20 min
4. Heat a grill or grill pan over high heat and brush with 2 tablespoons neutral oil until just smoking. 4 min
5. Timing-sensitive step. Remove the steak from the marinade, shake off the excess, and grill 3–4 minutes per side for medium-rare, pressing lightly with tongs to maintain contact with the grates. 8 min
6. Transfer the steak to a cutting board and rest 5 minutes, then slice thinly against the grain and cut into taco-sized pieces. 5 min
7. Timing-sensitive step. Warm the 12 corn tortillas directly over the grill or grill pan for 30–45 seconds per side until pliable and lightly charred. 4 min
8. Fill each tortilla with sliced steak, top with diced white onion and chopped cilantro, squeeze lime wedges over the top, and serve with salsa verde on the side if desired. 3 min

Smoky Black Beansside

1. Drain and rinse the two 15-oz cans of black beans; finely dice the ½ white onion and mince the 2 garlic cloves. 5 min
2. Mince 1 chipotle pepper in adobo and measure out 1 teaspoon of the adobo sauce from the can. 3 min
3. Heat 1 tablespoon neutral oil in a medium saucepan over medium heat, then add the diced onion and cook, stirring occasionally, for 4 minutes until softened and translucent. 4 min
4. Timing-sensitive step. Add the minced garlic, minced chipotle, and 1 teaspoon adobo sauce to the pan and cook, stirring constantly, for 1 minute until fragrant.
5. Stir in the drained black beans, ½ teaspoon ground cumin, ½ teaspoon kosher salt, and ¼ cup water; bring to a gentle simmer and cook uncovered for 8 minutes, stirring occasionally, until slightly thickened. 8 min
6. Remove from heat, stir in 1 tablespoon fresh lime juice, taste and adjust salt, and serve alongside the tacos. 2 min