Garlic-marinated skirt steak tacos with cebollitas asadas and lime
Steaks
Mexican cuisine
What do you do when you get way too many green onions in your CSA? Because I don't know about you, but I see green onions as more of a garnish, an accent; 2 or 3 at a time are usually more than enough. But when we kept getting green onions, and more green onions, pretty soon we had a fairly large stash that I couldn't bare to waste. So aside from the obligatory Scallion Pancakes (don't worry, I took a boatload of process shots of these and plan to post a step-by-step in the next week), a dish centered solely around green onions, we still had a ton to use. So we searched. For recipes that used a ton. We're not talking 5 or 6 stalks here. Not even a dozen. Think two to three dozen. Of extra long, untrimmed, unwieldy green onions. This recipe turned out to be just perfect. This is simplicity at it's best: lightly marinated skirt steak (flank or flat iron would work as well), topped with grilled or broiled green onions in a warm corn tortilla. Lightly flavored with lime and garlic, and
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