Grilled Skirt Steak

From Sunset magazine. Preparation time does not include minimum of 5 hours marination time.

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 2 (1 -1 1/2lb)  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

Directions

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.