Grilled Onion — Skirt Steak Tacos — The Meal the Season Gave Us

Week 396. Year 8. Tommy is 41. Deer season. The stand at dawn. The coffee in the thermos. The waiting that is not waiting but praying — the silent prayer of a man in a tree, asking the woods for what the woods are willing to give. venison backstrap for dinner from what the season provides.

Made venison backstrap this week — the kind of food that fills the house with the smell of Louisiana and the knowledge that whoever walks through the door is walking into a home where the stove is on and the food is ready and the welcome is unconditional. The meal was the day. The day was the meal. Both were good. Come eat, cher.

The backstrap from deer season deserved something that honored the fire it took to earn it — so I leaned into the grill, into the smoke, into the kind of cooking that asks you to stand over heat and pay attention the way you pay attention in a tree stand at dawn. These grilled onion and skirt steak tacos carry that same patience and reward: you build the flavor slow, you let the meat rest, and then you sit down and eat something that tastes like you worked for it. That’s the whole point, cher.

Grilled Onion & Skirt Steak Tacos

Prep Time: 20 min | Cook Time: 15 min | Total Time: 35 min | Servings: 4 (2 tacos per person)

Ingredients

• 1 1/2 lbs skirt steak, trimmed
• 2 large yellow onions, sliced into 1/2-inch rings
• 3 tablespoons olive oil, divided
• 1 teaspoon kosher salt, plus more to taste
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon cumin
• 1/4 teaspoon cayenne pepper
• 2 tablespoons fresh lime juice
• 8 small flour or corn tortillas, warmed
• 1/2 cup fresh cilantro, roughly chopped
• 1/2 cup crumbled cotija cheese (or queso fresco)
• 1 avocado, sliced
• Lime wedges, for serving
• Hot sauce, for serving

Instructions

1. Marinate the steak. Pat the skirt steak dry and rub with smoked paprika, garlic powder, cumin, cayenne, salt, and pepper. Drizzle with 1 tablespoon olive oil and 1 tablespoon lime juice. Let rest at room temperature for at least 15 minutes while you prep the grill and onions.
2. Prepare the onions. Toss sliced onion rings with 1 tablespoon olive oil and a pinch of salt. Thread onto skewers or use a grill basket to keep them from falling through the grates.
3. Preheat the grill. Heat a gas or charcoal grill to high (around 450°F). Brush grates clean and lightly oil them.
4. Grill the onions. Place onions on the grill and cook 4—5 minutes per side, turning once, until charred at the edges and softened through. Remove and set aside.
5. Grill the steak. Place skirt steak on the hot grill. Cook 3—4 minutes per side for medium-rare, or until internal temperature reaches 130—135°F. Do not overcook — skirt steak is best pink in the center.
6. Rest the meat. Transfer steak to a cutting board and let rest 5 minutes. This keeps the juices in the meat where they belong.
7. Slice against the grain. Identify the direction of the muscle fibers and slice the steak perpendicular to them, cutting thin strips at a slight angle. Drizzle with remaining lime juice.
8. Warm the tortillas. Place tortillas directly on the grill grates for 30—45 seconds per side until lightly charred and pliable. Wrap in a clean towel to keep warm.
9. Assemble and serve. Layer steak slices and grilled onions into each tortilla. Top with avocado, cilantro, and cotija cheese. Serve immediately with lime wedges and hot sauce on the side.

Nutrition (per serving)

Calories: 520 | Protein: 38g | Fat: 24g | Carbs: 34g | Fiber: 4g | Sodium: 620mg