Ingredients
Skirt Steak and Tacos
- Marinated skirt steak, grilled and thinly sliced (about 1.5 pounds)
- 8 corn or flour tortillas (5-6 inch)
- 2 ripe avocados, mashed
- 1 lime, for squeezing
- Salt, to taste
- Sour cream, for garnish
- Queso fresco, crumbled, for garnish
- Green onions, chopped, for garnish
- Lettuce or shredded cabbage, for garnish
Quick-Pickled Radishes
- 6 radishes, thinly sliced
- ¼ cup red wine vinegar
- ¼ cup very hot water
- 1 teaspoon sugar
- ¼ teaspoon salt
Cilantro Chimichurri
- 1 cup cilantro leaves
- ½ cup parsley
- 3 cloves garlic, roughly chopped
- 1 teaspoon dried oregano
- ¾ teaspoon kosher salt
- ¼ teaspoon red pepper flakes
- ¼ teaspoon black pepper
- 3 tablespoons red wine vinegar
- ½ cup olive oil
Instructions
- Prepare the Steak: Marinate your skirt steak according to your preferred marinade recipe and grill it until it reaches desired doneness. Once grilled, let it rest before slicing thinly against the grain to ensure tenderness.
- Make Quick-Pickled Radishes: Thinly slice radishes using a mandolin or sharp knife. Place them into a jar. In a separate bowl, whisk together red wine vinegar, very hot water, sugar, and salt until the sugar and salt dissolve. Pour this vinegar mixture over the radishes, pressing down to submerge fully. Let them sit while preparing other components to pickle.
- Prepare Cilantro Chimichurri: In a food processor, combine cilantro, parsley, garlic, dried oregano, kosher salt, red pepper flakes, and black pepper. Pulse for about 15 seconds until finely chopped. Transfer to a bowl, then stir in the red wine vinegar and olive oil until well combined.
- Mash Avocado: In a bowl, mash ripe avocados with a squeeze of lime juice and a generous pinch of salt to taste.
- Warm Tortillas: Warm your tortillas over a gas flame if you have a gas stovetop for a slight char and pliability, or alternatively, heat them in the microwave until warm and soft.
- Assemble Tacos: On each warm tortilla, spread a layer of mashed avocado, then add sliced grilled skirt steak with any resting juices drizzled on top. Add pickled radishes, spoon over the cilantro chimichurri, and finish with desired garnishes such as sour cream, crumbled queso fresco, chopped green onions, shredded lettuce or cabbage, and a fresh squeeze of lime juice.
Notes
- For even thinner steak slices, partially freeze the steak before slicing.
- Marinate the steak for at least 2 hours or overnight for best flavor.
- Use corn tortillas for a more authentic taco experience or flour tortillas if preferred.
- The quick-pickled radishes can be prepared ahead and refrigerated for up to 3 days.
- Adjust chili flakes in chimichurri according to your heat preference.
- Leftover chimichurri makes a great dipping sauce or marinade for other grilled meats.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
