As another summer comes to a close, one question is on everyone's mind: did I spend enough time grilling? Whether your grill is a close friend or an estranged acquaintance, there is no time like the present for one final, glorious grilling session. Featuring a simple but delicious marinade that can be used on just about any protein, this recipe will have you answering the call of the grill. Don't forget to be generous with the avocado and make sure to use the freshest, ripest fruits, like the kind you can get here at La Dona.
1 pound skirt steak, silver skin removed, cut into 6-inch pieces
1 12-ounce can pale lager (such as Tecate)
4 tablespoons fresh lime juice, divided
1 teaspoon kosher salt, plus more
¼ teaspoon freshly ground black pepper, plus more
¼ medium onion, chopped
2 garlic cloves, thinly sliced
1 tablespoon olive oil
2 large plum tomatoes, cored
½ canned chipotle chile in adobo, coarsely chopped
3 tablespoons chopped fresh cilantro, plus leaves for serving
8 fresh corn tortillas
Avocado slices, crumbled Cotija cheese, and lime wedges (for serving)
Combine steak, beer, 1 Tbsp. lime juice, 1 tsp. salt, and ¼ tsp. pepper in a resealable plastic bag. Seal; chill 3 hours.
Cook onion, garlic, and oil in a small skillet over medium heat until soft and translucent, 5 minutes. Let cool.
Prepare a grill for high heat (if using charcoal, prepare two zones of heat, high and medium-high). Grill tomatoes over high heat, turning occasionally, until well charred but still holding their shape, 6–8 minutes.
Reduce grill to medium-high heat (or use medium-high zone if using a charcoal grill). Remove steak from marinade and pat dry. Season with salt and pepper and grill until charred, about 3 minutes per side for medium-rare. Transfer to a cutting board and let steak rest 10 minutes.
Meanwhile, blend onion and garlic, tomatoes, chipotle, and remaining 3 Tbsp. lime juice in a blender until smooth. Add chopped cilantro, season with salt, and pulse until just combined. Transfer salsa to a small bowl.
Grill tortillas until soft and beginning to char, about 30 seconds per side. Slice steak against the grain into ½” strips. Top each tortilla with a few pieces of steak, then some salsa, cilantro leaves, avocado, and Cotija cheese. Serve with lime wedges for squeezing over.