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Tender and delicious, these skirt steak tacos are an easy meal your family will love.
One of my favorite cuts of meat is skirt steak. I like it because it is inexpensive and it cooks up fast on the barbecue. It is not a very tender cut of meat though, so it definitely needs a little help from a marinade. The marinade for these skirt steak tacos is delicious and the longer you can marinate it for the better.Â
This is a perfect thing to prep the night before, pop it in the refrigerator and then just pull it the next day to grill.
Ingredients
- Skirt Steak
- Olive Oil
- Soy Sauce
- Scallions
- Garlic
- Lime Juice
- Red Pepper Flakes
- Ground Cumin
- Brown Sugar
How To Make Skirt Steak Tacos
- Blend oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and sugar together in a blender until pureed.
- Pour into a large, heavy duty, zip top bag and add skirt steak
- Seal bag, removing as much air as possible
- Marinade overnight or for at least 3-4 hours
- Remove steak from bag and pat dry with paper towels
- Grill meat – just a few minutes per side
- Wrap cooked meat in double thickness of foil and allow to sit for 15 minutes
- Remove meat from foil, reserving foil and juices
- Slice thinly across the grain of the meat
- Return to foil pouch and toss with juice
Tips
- Marinate steak in the fridge for 24 hours. This allows for more flavor and also gives the acid in the marinade time to tenderize the meat.
- Pull your meat out of the fridge about 30 minutes before you are ready to grill it to allow the meat to come to room temperature. It is always better to have your meat as close to room temperature as possible before grilling it.
- Skirt steak needs to be sliced across the grain to prevent it from being too chewy.Â
Serve on a flour or corn tortilla with your favorite taco ingredients. I love topping them with pico, cilantro and sliced radishes. These skirt steak tacos make a delicious and easy meal any day of the week.
Check out my other favorite taco recipes
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Skirt Steak Taco Marinade
Ingredients
- 1/2 cup olive oil
- 1/3 cup soy sauce
- 4 scallions washed and cut in 1/2
- 2 large cloves garlic
- 1/4 cup lime juice
- 1/2 tsp. red pepper flakes
- 1/2 tsp. ground cumin
- 3 Tbsp. brown sugar
- 2 lbs. skirt steak cut into 3 equal pieces
Instructions
- In a blender, put in oil, soy sauce, scallions, garlic, lime juice, red pepper, cumin and sugar and puree
- Pour into a large, heavy duty, zip top bag and add skirt steak
- Seal bag, removing as much air as possible
- Allow to marinade overnight or for at least 3-4 hours
- Remove steak from bag and pat dry with paper towels
- Cook on barbecue – just a few minutes per side
- When finished cooking wrap meat in double thickness of foil and allow to sit for 15 minutes
- Remove meat from foil, reserving foil and juices
- Slice thinly across the grain of the meat
- Return to foil pouch and toss with juice
Nutrition Facts:
Rebecca says
I can’t wait to start getting your weekly recipes!
Leigh Anne says
I hope you enjoy them!