Easy Marinated Skirt Steak Tacos (Grill or Stove Top)
Skirt steak is left to marinate in a quick marinade of lime juice and soy sauce, then tossed on the grill to get nice and tender and charred. This could also be made inside using a grill pan. Steak is sliced and loaded into warm corn tortillas with desired toppings!
Ingredients
- 1 1/2 - 2 lbs. Beef skirt steak look for outer skirt if available
- 1/4 cup Extra virgin olive oil
- 1/4 cup Soy sauce or coconut aminos
- 1/4 cup Fresh lime juice about 3-4 limes
- 2 tbsp Hot sauce such as Tabasco, Cholula, Franks Red Hot, or Valentina
- 2 tsp Kosher salt
- 1 tsp Garlic powder
- 1 tsp Onion powder
- 1 tsp Ground cumin
- 1/2 tsp Chili powder
- Corn tortillas
- Toppings such as, avocado, onion, guacamole, or cilantro
Instructions
- In a gallon zip-top bag or large shallow dish combine, olive oil, soy sauce, lime juice, hot sauce, seasonings, and skirt steak. Combine evenly and let marinate for 2-3 hours in the fridge.1/4 cup Extra virgin olive oil, 1/4 cup Soy sauce, 1/4 cup Fresh lime juice, 2 tbsp Hot sauce, 2 tsp Kosher salt, 1 tsp Garlic powder, 1 tsp Onion powder, 1 tsp Ground cumin, 1/2 tsp Chili powder, 1 1/2 - 2 lbs. Beef skirt steak
- After the steak has marinated, remove from the fridge and let sit at room temperature for about 30 minutes.
- Preheat a gas grill on high, once the temperature gets up to 500 degrees F, add your skirt steak to the grill. Close the lid and cook for 4-6 minutes, flip, and cook for another 4-5 minutes on the other side. The steak should have grill marks and a slight char.
- Once the skirt steak temps at about 125-130 degrees F, remove from the grill and let rest for 10-15 minutes. Slice the steak against the grain. Warm your corn tortillas and assemble tacos with desired toppings.Corn tortillas, Toppings
Notes
*Room temperature steak cooks more evenly than cold steak, make sure to allow time for you skirt steak to come to room temperature after marinating.
*Skirt steak cooks quickly and is best served medium/medium-rare. If you prefer a more well done steak, it may be more tough. Grill time will need to be adjusted if you prefer your steak more well done.
*Slice steak against the grain. You will see parallel lines of fibers running across your steak, you want to cut against or perpendicular to these lines for the most tender cut.
For the Stove Top:
- Heat a large griddle pan or flat top over high heat. Keep in mind this is a long cut of meat so you will need a large pan.
- Add your marinated skirt steak and cook for 4-6 minutes per side, keeping heat on high.
- Allow to rest and slice. Assemble tacos.
Nutrition
Serving: 1servingCalories: 399kcalCarbohydrates: 3gProtein: 39gFat: 26gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 15gTrans Fat: 1gCholesterol: 107mgSodium: 2321mgPotassium: 573mgFiber: 0.5gSugar: 1gVitamin A: 102IUVitamin C: 5mgCalcium: 24mgIron: 4mg