Carne Asada (Mexican Grilled Skirt Steak)

In a small bowl, add garlic and juice from 8 limes. Add salt to taste and mix with a fork. Set marinade aside.

Tim excess silver membrane from skirt steak. Place meat on a tray and pour half the marinade over it. Flip and pour remaining marinade over. Refrigerate for 2 hours.

Remove meat from refrigerator and allow to come to room temperature.

Start heating charcoal for the grill. Once coals are going, place spring onions on the grill. Move them to the side of the grill when you are ready to cook the meat.

When coals are at their hottest, grill meat for about 7–8 minutes each side. Keep an eye on the onions. When they are done the onions will be burned on the outside but sweet and caramelized on the inside.

Let meat rest for a few minutes before serving. Serve with tortillas, grilled onions and remaining lime sliced into wedges.