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. Ideally, you want the skirt steak to marinate in the fridge for about 24 hours but if you can give it at least 3-4 hours you will be fine.
This is a perfect thing to prep the night before, pop it in the refrigerator and then just pull it out 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 is a thinner cut of meat so it only takes a few minutes to grill per side. Then just slice it across the grain which helps it from being too chewy. We love corn tortillas but you can use flour if you prefer and then load it up with your favorite taco ingredients.
I served mine with some pico, cilantro and sliced radishes. They make a delicious and easy meal any day of the week, the hardest part is remembering to marinate the meat!
If you are unable to find skirt steak you can also use flank steak.
Originally posted July 25, 2008
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Steak Taco Recipe
Skirt Steak Tacos
- 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
- 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
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