Description
Sizzling skirt steak tacos bring Mexican street flavors straight to your kitchen, dancing with charred onions and bold seasonings. Grilled to perfection, these tacos offer a mouthwatering blend of smoky meat and zesty toppings you’ll crave again and again.
Ingredients
Scale
Protein:
- 1 ½ pounds (680 grams) skirt steak
Marinade Ingredients:
- ¼ cup (60 milliliters) olive oil
- 2 tablespoons (30 milliliters) lime juice
- 2 tablespoons (30 milliliters) soy sauce
- 1 tablespoon (15 milliliters) Worcestershire sauce
- 2 garlic cloves, minced
- 1 teaspoon chili powder
- ½ teaspoon cumin
- ½ teaspoon smoked paprika
- Salt, to taste
- Black pepper, to taste
Onion Preparation:
- 1 large yellow onion, sliced into thick rings
- 1 tablespoon (15 milliliters) olive oil
- Salt, to taste
- Pepper, to taste
Serving Ingredients:
- 8 small corn tortillas
- 8 small flour tortillas
- Fresh cilantro, chopped
- Diced onion
- Grilled onion slices
- Lime wedges
- Cotija cheese
- Shredded Mexican blend cheese
- Avocado
- Guacamole
- Salsa
- Hot sauce
Instructions
- In a spacious container, thoroughly mix marinade components, ensuring complete coverage of the skirt steak. Refrigerate for a minimum of half an hour, allowing flavors to penetrate deeply.
- Coat onion slices generously with olive oil, seasoning with salt and pepper to enhance their natural sweetness. Let them rest while preparing other components.
- Heat outdoor grill to a robust medium-high temperature, creating ideal searing conditions for meat and vegetables.
- Position onion rings carefully on grill grates or within a specialized grill basket. Roast each side until edges caramelize and interior softens, developing rich, smoky characteristics.
- Extract marinated steak, shaking off excess liquid. Position meat on hot grill, cooking approximately 3-4 minutes per side to achieve beautiful medium-rare doneness with pronounced grill marks.
- Allow grilled meat to relax and redistribute internal juices for 5-7 minutes, then slice against muscle grain to maximize tenderness.
- Quickly warm tortillas directly on grill, transforming them from stiff to pliable with slight charred edges.
- Construct tacos by layering thinly sliced steak, grilled onions, and complementary garnishes like fresh cilantro, crumbled cheese, and vibrant salsa. Serve immediately with zesty lime wedges for brightness.
Notes
- Select a high-quality skirt steak with good marbling for maximum flavor and tenderness.
- Marinate the steak in advance to allow the flavors to penetrate deeply into the meat.
- Slice onions thick enough to prevent falling through grill grates, about 1/2-inch width works perfectly.
- Use a grill basket for more delicate onion slices to ensure even charring and prevent losing pieces.
- Pat the steak dry before grilling to achieve a beautiful caramelized exterior and perfect sear.
- Let the steak rest after grilling to redistribute juices and maintain maximum moisture.
- Slice the steak against the grain to break down muscle fibers and create more tender bites.
- Warm tortillas briefly to enhance their flexibility and prevent cracking when folding.
- Experiment with different marinades like citrus-based or spicy versions for flavor variations.
- For a gluten-free option, replace wheat tortillas with corn tortillas or lettuce wraps.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner
- Method: Grilling
- Cuisine: Mexican
Nutrition
- Serving Size: 4
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 2g
- Protein: 18g
- Cholesterol: 45mg