Ah, skirt steak tacos—just thinking about them gets my taste buds tingling with excitement! There’s something magical about the way the savory, juicy steak melds with the vibrant crunch of fresh toppings, and let’s be honest, who doesn’t love a good taco night? Whether you’re hosting a backyard get-together or just craving something extraordinary on a Tuesday, these tacos are bound to steal the show, leaving your guests talking about them long after the last bite.
Steps
- Marinate the Skirt Steak: Place the skirt steak into a non-reactive dish. Mix together 3 tablespoons of lime juice, Worcestershire sauce, garlic, cumin, black pepper, oregano, oil, and ½ teaspoon of salt. Spread the mixture over the steak, covering both sides, then cover and refrigerate for about an hour.
- Prepare the Grill: About 30 minutes before cooking, prepare your grill. If using a gas grill, heat it to medium-high. For charcoal, light the coals and let them burn until they are covered with gray ash but still very hot.
- Prepare Accompaniments: In a bowl, mash the avocado with the remaining tablespoon of lime juice and season with salt. Transfer to a serving dish. Prepare your chosen salsa and lime wedges the same way. If using, grill the knob onions and heat the tortillas, keeping them wrapped to stay warm.
- Grill the Steak: Remove most of the marinade from the steak and place it on the hottest part of the grill. Sear without moving until grill marks appear, then flip and sear the other side. Move to a cooler part of the grill to finish cooking to your desired doneness, typically medium in 3 to 4 minutes per side for skirt steak.
- Serve the Tacos: Slice the skirt steak into 3-inch sections, then cut across the grain into ¼-inch strips. Season the strips with salt and place them in a warm serving dish. Serve alongside the mashed avocado, salsa, lime wedges, and tortillas for taco assembly. Optionally, include grilled knob onions on the side.
Ingredients
- 1 pound beef skirt steak (preferably outer skirt), trimmed of surface fat and silverskin
- 4 tablespoons lime juice, divided
- 2 tablespoons Worcestershire sauce
- 3 garlic cloves, peeled and finely chopped or grated
- 1/4 teaspoon freshly ground cumin
- 1/2 teaspoon freshly ground black pepper
- 1 teaspoon Mexican oregano
- 2 tablespoons vegetable or olive oil
- Salt
- 2 large avocados, halved, pitted, and scooped from the skin
- A generous cup of Salsa Mexicana or Roasted Tomatillo Salsa, for serving
- A couple of limes, cut into wedges, for serving
- A handful of grilled knob onions, optional but recommended, for serving
- A dozen or more warm corn or flour tortillas
FAQ
- What is the difference between inner and outer skirt steak?
- Inner skirt steak is generally thicker and tougher, often requiring tenderizing before use, while outer skirt steak is thinner, more tender, and has a beefier flavor, making it preferable for grilling without additional preparation.
- What are some common marinades for skirt steak tacos?
- Common marinades include simply salt or a combination of fresh lime juice, garlic, black pepper, oregano, and cumin. Some cooks also enhance the flavor with Worcestershire sauce, soy sauce, or powdered bouillon.
- Which tortillas are best suited for skirt steak tacos?
- Both flour and corn tortillas work well with skirt steak tacos, as this dish is popular in northern Mexico where both types of tortillas are commonly used.
- How should skirt steak be cooked on the grill?
- After marinating, skirt steak should be placed on a hot grill to sear each side, then moved to a cooler area to reach the desired doneness. Medium is recommended for optimal tenderness and juiciness, typically achieved in 3 to 4 minutes per side.
- Why is it important to slice skirt steak against the grain?
- Cutting skirt steak against the grain is crucial to avoid tough, chewy pieces. This technique ensures the meat is tender and easier to chew.
Tips
- Choose outer skirt steak for a more tender and flavorful result; it’s thinner and beefier than inner skirt steak, eliminating the need for additional tenderizing steps.
- Avoid marinating the steak for more than an hour as the acidity in the marinade can alter the meat’s color and texture.
- For optimal grilling, let the meat sear on the hottest part of the grill to get dark grill marks before moving it to a cooler area to cook to your desired level of doneness.
- Always slice the steak against the grain to ensure that the meat remains tender and easy to chew when used in tacos.
Equipment
- Grilled Skirt Steak Tacos, focusing on items you may not typically have at home and could find on Amazon:
- Charcoal Grill – If you don’t already have one, a charcoal grill is essential for achieving the smoky flavor in the skirt steak.
- Microplane Grater – Useful for finely grating garlic or other ingredients.
- Instant-Read Meat Thermometer – Helpful for ensuring the steak is cooked to the desired doneness.
- Stainless or Glass Baking Dish – For marinating the meat.
- Grill Tongs – For handling the meat on the grill safely.
- Finishing Salt – A nice finishing salt can enhance the flavor of the steak when serving.
