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Sliced skirt steak on a wooden board with tortillas, lime wedges, cilantro, jalapeno, and pickled red onion.
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5 / 12 votes

Grilled Skirt Steak Tacos

Skirt steak is one of the most flavorful cuts on the entire steer, and when grilled and sliced properly, it’s one of the best values at the butcher shop. I like my tacos on the spicy side, so I load them up with plenty of sliced jalapeño and garnish with a squeeze of fresh lime, cilantro, and pickled red onions.
Prep Time30 minutes
Cook Time10 minutes
Total Time2 hours 30 minutes
Course: Mains
Cuisine: Tex Mex
Servings: 6 servings
Calories: 397

Equipment

  • 1-quart mason jar

Ingredients

For the grilled skirt steak

  • 1 tablespoon puréed chipotle in adobo sauce
  • 1 tablespoon packed light brown sugar
  • 1 teaspoon ground coriander
  • 1 teaspoon ground cumin
  • 1 tablespoon kosher salt
  • 1 lime juiced
  • 2 pounds skirt steak, trimmed of silver skin
  • 1 package corn tortillas

To serve

  • Pickled red onions
  • 1 bunch cilantro, coarsely chopped
  • 1 jalapeño, thinly sliced into rounds
  • 2 limes, sliced into wedges
US - Metric

Instructions

Make the skirt steak

  • In a small bowl, mix the chipotle purée, brown sugar, coriander, cumin, salt, and lime juice until combined.
  • Pat the skirt steak dry with paper towels, place it in a resealable plastic bag, add the chipotle marinade, and toss the meat inside the bag to coat. Seal the bag and marinate in the refrigerator for 1 to 2 hours. Remove the meat from the bag and discard the marinade.
  • Preheat a charcoal or gas grill to high.
  • Grill the skirt steak over direct heat until cooked to the desired doneness, 3 to 5 minutes per side for medium-rare, depending on the thickness of the steak. While you’re grilling, feel free to toss the tortillas on the side of the grill over indirect heat to get them warm and taco ready.
  • Transfer the steak to a cutting board and let it rest for 5 minutes. Thinly slice the meat against the grain and serve with warm or lightly charred tortillas, cilantro, jalapeño, pickled onions, and lime wedges.

Notes

  1. Slice against the grain--For the most tender meat, slice the steak very thinly, and always slice against the grain.
  2. Storage--Leftover skirt steak can be stored in an airtight container in the refrigerator for up to 4 days.
  3. Dietary--This skirt steak taco recipe is suitable for gluten-free and dairy-free diets.

Nutrition

Serving: 1portion | Calories: 397kcal | Carbohydrates: 36g | Protein: 37g | Fat: 13g | Saturated Fat: 5g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 95mg | Sodium: 917mg | Fiber: 7g | Sugar: 6g