- 2 teaspoons green peppercorns, packed in water, drained
- 3 teaspoons black peppercorns
- 3 teaspoons white peppercorns
- 2 pounds skirt steak
- 8 Mexican bulb onions; or substitute large green onions
- Vegetable oil
- 8 flour tortillas
- Condiments: Pickled ginger, sour cream, and salsa, such as salsa borracha , or salsa de chile de arbol
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 1 tablespoon habanero hot sauce
- 1 tablespoon brown sugar
- 1 teaspoon dark sesame seed oil
- 2 cloves garlic, pressed
- Place all the peppercorns in a clean towel, wrap the towel around them, and pound them with a hammer to coarsely crush. Gently press the mixture into both sides of the skirt steak.
- Combine all the ingredients for the marinade in a bowl and stir to mix. Place the steak in a nonreactive dish or heavy, resealable plastic bag and pour the marinade over it. Cover and marinate in the refrigerator overnight.
- Heat the grill to hot, brush the onions with vegetable oil, and grill until soft.
- Grill the steak over a hot fire until medium-rare, about 10 to 15 minutes. Remove the steak from the grill and slice thinly against the grain.
- Quickly heat each tortilla on the grill.
- Serve the steak wrapped in a tortilla and topped with a grilled onion, with bowls of the condiments on the side.