Skirt Steak Tacos

One of my favorite cuts of meat is skirt steak.  I like it for a couple of reasons – it’s inexpensive and  it cooks up fast on the barbecue.

It is not a very tender cut of meat so it definitely needs a little help from a marinade – the longer you can marinade it for the better.  The ideal is to marinade for 24 hours but that would require remembering to do it and planning ahead – I usually do it  3-4 hours ahead.  The meat is definitely more tender the longer it marinades.

My favorite way to serve skirt steak is to cut it up and use it in tacos.  I bought some cute smaller sized corn tortillas (they are 4″ in diameter).   The Mexican restaurants usually double the tortillas but I didn’t – saved a little on calories.

I served them with a little chopped up lettuce, cilantro and Monterrey Jack cheese and they make an easy summer time dinner (the hardest part is remembering to marinade the meat!)

Enjoy this week’s Friday Favorite!!

skirt steak tacos

Skirt Steak Tacos
  • ½ cup olive oil
  • ⅓ cup soy sauce
  • 4 scallions, washed and cut in ½
  • 2 large cloves garlic
  • ¼ cup lime juice
  • ½ tsp. red pepper flakes
  • ½ tsp. ground cumin
  • 3 Tbsp. brown sugar
  • 2 lbs. skirt steak, cut into 3 equal pieces
  1. In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and sugar and puree
  2. Pour into a large, heavy duty, zip top bag and add skirt steak
  3. Seal bag, removing as much air as possible
  4. Allow to marinade overnight or for at least 3-4 hours
  5. Remove steak from bag and pat dry with paper towels
  6. Cook on barbecue - just a few minutes per side
  7. When finished cooking wrap meat in double thickness of foil and allow to sit for 15 minutes
  8. Remove meat from foil, reserving foil and juices
  9. Slice thinly across the grain of the meat
  10. Return to foil pouch and toss with juice
Leigh Anne
Hi – I’m Leigh Anne! I have been a homebased mom for 30 years since my first baby boy was born! I love working with women and helping to inspire them to achieve their goals and dreams while still maintaining motherhood and family as their number one priority. I blog about everything I enjoy – creating treats and meals in my kitchen, spending time in my garden, entertaining and party planning, reading, self improvement and tips and ideas on style and fashion.
Leigh Anne
Leigh Anne

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  1. says

    Pictures really are the final deciding factor, when it comes to my selecting a recipe. The ease of the recipe also tends to be significant, if I am honest. Your pictures are always enticingly done. The slick finish of the title on the picture(which I do not know how to do)is so professional! Great baiting!

  2. says

    Oh, those look so good. I think I’m going to have to make those next weekend. I just read above that you had to follow an ambulance with one of your children in it. I hope everything turned out okay. I’ll say a quick prayer for you.

  3. says

    I find that skirt steak is starting to get a bit more expensive than it used to be! Do you think it’s because butchers / grocers are catching on to the fact that folks are learning how to prep it as well as you do here?

  4. says

    Hi! I just wanted to stop by to say thanks for sharing this recipe! Even though I’m a vegetarian, it looked so good I included it in my Cinco De Mayo Recipe Round-Up last week :)


  1. […] most Mexican restaurants, they use skirt steak for their carne asada.  I have experimented with skirt steak a lot.  It tends to be a tougher, more gristly cut of meat.  If you are going to use skirt steak […]

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