Description
These skirt steak tacos will ruin restaurant tacos for you forever – one bite of this juicy, perfectly seasoned beef and you’ll be spoiled for life!
Ingredients
Scale
- 1½ pounds (680g) skirt steak, trimmed of excess fat
- ¼ cup (60ml) olive oil
- 3 tablespoons fresh lime juice (about 2 limes)
- 4 garlic cloves, minced
- 1 tablespoon ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- ¼ teaspoon cayenne pepper (optional)
- 12 small corn or flour tortillas (6-inch diameter)
- 1 ripe avocado, sliced or made into guacamole
- 1 cup (160g) diced tomatoes or pico de gallo
- ½ cup (75g) finely diced red onion
- ½ cup (15g) chopped fresh cilantro
- 2 limes, cut into wedges
- Hot sauce or salsa of choice
- Crumbled cotija or queso fresco cheese (optional)
Instructions
- Combine olive oil, lime juice, minced garlic, cumin, oregano, smoked paprika, salt, black pepper, and cayenne in a large ziplock bag or shallow dish. Whisk to combine.
- Add skirt steak to the marinade, ensuring it’s completely coated. Refrigerate for at least 2 hours or up to 24 hours, turning occasionally if possible.
- Remove steak from refrigerator 30 minutes before cooking to bring to room temperature. Meanwhile, prepare all toppings.
- Heat a cast-iron skillet or grill to high heat (450-500°F). Remove steak from marinade, pat dry with paper towels, and discard used marinade.
- Cook skirt steak for 3-4 minutes per side for medium-rare (internal temperature 130-135°F).
- Transfer steak to a cutting board and tent loosely with foil. Rest for 5-10 minutes.
- While meat rests, warm tortillas by briefly charring over an open flame or heating in a dry skillet. Keep warm in a kitchen towel.
- Slice steak thinly against the grain into ¼-inch strips.
- Assemble tacos by placing steak slices on tortillas and topping with desired garnishes. Serve immediately with lime wedges.