Grilled Skirt Steak

• 2 (1 -1 1/2 lb) skirt steaks, trimmed of membrane and excess fat
• 12 ounces beer
• 1/4 cup fresh orange juice
• 1/4 cup fresh lime juice
• 2 -3 tablespoons chipotle hot sauce, such as Tabasco Chipotle Pepper Sauce, plus more for serving
• 2 tablespoons minced garlic
• 1 1/2 tablespoons coarse kosher salt
• 1 1/2 teaspoons ground cumin
• 3 large red onions, cut into 1/2-in .-thick slices
• 12 (8 inch) flour tortillas, warmed
• lime wedge

1. Cut each steak in half crosswise.
2. Put in a large resealable plastic bag.
3. Stir together beer, orange juice, lime juice, hot sauce, and garlic, then pour over steaks.
4. Seal bag and refrigerate at least 5 hours and up to overnight.
5. Prepare a gas or charcoal grill for medium-high heat.
6. Drain meat and discard marinade.
7. Mix salt and cumin and rub into meat.
8. Spray onions lightly with vegetable oil spray and set, with steaks, on a cleaned and oiled cooking grate. Don't cover.
9. For medium-rare to medium doneness (cut to check), grill steaks 3 to 4 minutes per side if less than 1/2 inches thick; add 1 more minute per side if more than 1/2 inches thick. Turn steaks at least once while grilling (more if juice starts to pool on surface). Grill onions, turning once, until browned on both sides and cooked through, 8 to 10 minutes total.
10. After removing steaks from grill, let rest 5 minutes (so juices redistribute through the meat) before slicing.
11. With a sharp knife at a slight diagonal, cut across grain into thin strips.
12. Serve meat and onions with tortillas, lime wedges, and hot sauce.

skirt, beer, orange juice, lime juice, hot sauce, garlic, coarse kosher salt, ground cumin, red onions, flour tortillas, lime wedge

Taken from www.food.com/recipe/grilled-skirt-steak-239253 (may not work)