Carne asada tacos

Prep: 20 minutes, plus time to marinate 8 minutes 4 servings cup fresh lime juice Canola or olive oil cloves garlic, finely chopped Kosher salt teaspoon ground cayenne pepper pounds skirt steak, trimmed of fat and silverskin bunch fresh cilantro, leaves and tender stems chopped cup finely chopped white onion bunches green onions, trimmed to 5 inches small soft corn tortillas cup green tomatillo salsa lime, quartered

Combine lime juice, 1 tablespoon oil, garlic, 1 teaspoon salt and cayenne pepper in a shallow baking pan (or zip-close plastic bag). Add the steak. Flip. Cover and chill, 2 to 24 hours. Pull steak out of marinade. Pat dry. Sprinkle with a little salt. Let rest at room temperature, 30 minutes. Heap cilantro and white onion in a bowl. Sprinkle with a little salt. Toss. Rub green onions with 1 teaspoon oil and 1/2 teaspoon salt. Light a medium-hot fire; grill steaks about 4 minutes per side for medium. Slide onto a platter and cover loosely with foil. Let rest 5-10 minutes.

Meanwhile, set green onions on the grates crosswise. Grill, rolling occasionally, until tender and nicely tattooed, about 8 minutes. Grill tortillas until they show light marks, 1-2 minutes per side. Slice steak along the grain into 3-inch wide sections, then across the grain into thin strips. Douse with any accumulated juices. For each taco, spread a grilled tortilla with a spoonful of tomatillo salsa. Add a heap of steak, a scoop of the cilantro mix, a couple of green onions and a squeeze of lime.

ABEL URIBE/TRIBUNE NEWSPAPERS Skirt steak spends time in a lime and garlic marinade before it’s seared on the grill for carne asada tacos.