- 2 tablespoons vegetable oil
- 1 1/4 pounds trimmed beef skirt steak
- 1 jar (16 ounces) Frontera Chipotle Salsa or Frontera Habanero Salsa
- 2 limes
- 2 medium white onions, sliced into ½-inch rounds
- Chopped fresh cilantro
- 12 fresh, warm tortillas
Cut steak into 4- or 5-inch portions. Mix 1/2 cup of the salsa, juice of ½ a lime and ½ teaspoon salt in a large zippered bag. Add the steak. Close the bag tightly and turn gently to coat the steak. Refrigerate 1 hour or up to 8 hours.
Heat a gas grill to medium-high or light a charcoal fire. Toss onions with 1 tablespoon vegetable oil. Grill onions over a cooler section of the grill, turning carefully until softened and browned, about 10 minutes. Transfer to a serving dish.
Remove the steak from the marinade (discard the marinade). Oil the steak well on both sides with remaining 1 tablespoon oil, and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 ½ to 2 minutes per side for medium-rare.
Cut skirt steak across the grain into thin strips. Mix with the onions, season with a little salt. Serve steak and onions with the remaining Frontera salsa, cilantro, lime wedges and hot tortillas, for making into soft tacos.