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Tender and Charred Skirt Steak Tacos Recipe

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3.8 from 46 reviews

These Tender and Charred Skirt Steak Tacos feature perfectly marinated and grilled skirt steak, served in warm corn tortillas with creamy avocado, fresh red onion, and crumbly queso fresco for a delicious and satisfying meal.

  • Total Time: 1 hour 35 minutes
  • Yield: 6 servings

Ingredients

Steak and Marinade

  • 1.5 lb skirt steak (divided into 2 pieces)
  • 1 tsp kosher salt
  • ½ tsp ground pepper
  • ⅓ cup olive oil
  • 2 tbsp lime juice
  • 1 tsp lime zest
  • 2 cloves garlic (minced)
  • 1 tsp cumin

Toppings and Assembly

  • 12 corn tortillas (warmed)
  • 2 avocados (diced to ½ inch)
  • ½ medium red onion (finely chopped)
  • ½ cup queso fresco cheese (crumbled)

Instructions

  1. Prepare and Season the Steak: Remove the skirt steak from its packaging and pat very dry with paper towels. Slice the steak in half lengthwise into two approximately 12-inch pieces. Season both sides generously with kosher salt and ground pepper. Let the steak rest for 10 minutes to allow the salt to penetrate and enhance the flavor.
  2. Make and Marinate with the Dressing: In a small bowl, whisk together olive oil, lime juice, lime zest, minced garlic, and cumin until well combined. Place the seasoned steak pieces into a resealable plastic bag. Pour the marinade over the steak, remove as much air as possible, seal the bag tightly, and refrigerate for at least 1 hour or up to 10 hours for deeper flavor.
  3. Preheat Grill and Prepare Steak: When ready to cook, heat a grill pan or outdoor grill to high heat. Remove the steak from the marinade bag and let the excess marinade drip off. Place the steak on a plate or cutting board and allow it to come to room temperature while the grill heats, about 10-15 minutes.
  4. Grill the Steak: Place the steaks on the hot grill and cook for 3 to 4 minutes per side with the lid open, until the internal temperature reaches 130°F for medium-rare. Once cooked, remove the steaks from the grill and transfer to a cutting board. Let rest for 10 minutes to allow the juices to redistribute and the temperature to rise to about 135°F.
  5. Slice and Assemble Tacos: Thinly slice the rested steak against the grain. Warm the corn tortillas if needed. Layer the sliced steak into the tortillas and top with diced avocado, finely chopped red onion, and crumbled queso fresco. Serve immediately and enjoy your delicious skirt steak tacos!

Notes

  • Resting the steak after seasoning and after grilling ensures juiciness and better flavor.
  • Be sure to slice the steak against the grain for maximum tenderness.
  • The marinade can be made in advance and stored in the refrigerator for up to a day.
  • Use a meat thermometer to check for internal temperature for perfect doneness.
  • If you don’t have a grill pan, an outdoor grill works equally well for this recipe.
  • Author: Madelynn
  • Prep Time: 20 minutes
  • Cook Time: 15 minutes
  • Category: Main Course
  • Method: Grilling
  • Cuisine: Mexican

Find it online: https://allyumcooks.com/tender-and-charred-skirt-steak-tacos-recipe/