Ingredients

2 large onions, peeled and cut lengthwise into 6 wedges, leaving root ends intact

2 1/2 tablespoons olive oil

2 1/2 teaspoons balsamic vinegar

1 1/2 teaspoons salt

1/4 cup fresh lime juice

2 lb skirt steak, halved crosswise

2 1/2 teaspoons coarsely ground black pepper

18 flour tortillas

1 cup fresh cilantro leaves

• Accompaniment: tomatillo or tomato salsa; lime wedges

• Special equipment: metal skewers or a grill basket

Description

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