If you like tacos, be sure to try out this delicious recipe from Bella Sera!

Grilled Marinated Skirt Steak Tacos with Tomatillo-Chipotle Salsa


• 3 pounds skirt steak (about 3 long steaks)
• 3 tablespoons finely chopped garlic
• 3 tablespoons olive oil
• Coarse salt, to taste
• 3 tablespoons fresh lime juice, or to taste


If necessary, trim membrane from the steaks by pulling it away in one piece. Place the steaks in a baking dish, rub with the garlic and oil, and let marinate, chilled, for at least 30 minutes and up to 1 day.

Prepare a grill or heat a broiler.

Season the steaks generously with coarse salt and grill them over glowing coals or direct heat on a gas grill for about 3 minutes on each side for medium-rare. (Alternatively, broil the steaks 3 inches from the heat for about 4 minutes on each side.) Transfer the steaks to a platter and drizzle with lime juice.

Let the steaks stand, loosely covered with foil, for 5 minutes. Cut them diagonally across the grain into thin slices.

Charred Spring Onions:

20 spring onions or large scallions (about 4 bunches)
1 tablespoon vegetable oil or mild olive oil
1/2 teaspoon salt
1 lime, halved

Prepare a grill or heat a broiler.

Trim the roots and ends from the spring onions, leaving about 8 inches of green stalk

In a large bowl toss the onions with the oil and salt. Grill the onions on the grill, turning them with tongs 3 or 4 times, for 5 to 7 minutes or until softened and lightly charred. If you don’t have a grill, broil the onions on a broiler pan about 3 inches from the heat, turning them with tongs 2 or 3 times, for 10 to 12 minutes.

Transfer the onions to a platter and squeeze the lime halves over them.

Tomatillo-Chipotle Salsa


• 1 lb. tomatillos (about 10medium), thusked, rinsed
• 1 small onion, sliced into 1/4′-thick rounds
• 4 garlic cloves, unpeeled
• 3 canned chipotles in adobo,minced
• 1/4 cup chopped fresh cilantro
• Kosher salt

Position an oven rack 6″ from broiler; preheat broiler. Line a baking sheet with foil. Arrange tomatillos, onion, and garlic cloves on prepared sheet. Broil, turning occasionally, until soft and slightly charred, 10-15 minutes. Let cool. Peel garlic; transfer to a processor. Add tomatillos, onion, and any juices from foil, along with the chipotles. Purée until mixture is as smooth as you like. Transfer salsa to a bowl. Stir in cilantro; season with salt. DO AHEAD Can be made 1 day ahead. Cover and chill. Let come to room temperature before serving.

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