Grilled Skirt Steak Tacos
User Reviews
5
-
Prep Time
30 mins
-
Cook Time
10 mins
-
Total Time
2 hrs 30 mins
-
Servings
6 servings
-
Calories
397 kcal
-
Course
Main Course
-
Cuisine
Tex-Mex
Grilled Skirt Steak Tacos
Description
The steak is marinated in a mix of chipotle in adobo, brown sugar, ground coriander, cumin, kosher salt, and lime juice, which lends smoky heat balanced by sweetness and citrus acidity. After marinating for one to two hours, it's grilled over high heat to develop a seared exterior while remaining juicy inside. Resting the meat prevents drying and ensures juiciness.
Thin slicing across the grain breaks down muscle fibers, enhancing tenderness for eating in tacos. Corn tortillas are warmed on the grill to add slight char and pliability. Serving with pickled red onions, cilantro, jalapeño rounds, and lime wedges adds layers of tang, herbal aroma, heat, and acidity that complement the richly flavored steak.
Leftover steak stores well refrigerated for up to four days, making this recipe suitable for meal prep. The dish is naturally gluten- and dairy-free.
Ingredients
For the grilled skirt steak
- 1 tablespoon chipotle in adobo sauce puréed
- 1 tablespoon light brown sugar packed
- 1 teaspoon ground coriander
- 1 teaspoon cumin ground
- 1 tablespoon kosher salt
- 1 lime juiced
- 2 pounds skirt steak trimmed of silver skin
- 1 package corn tortillas
To serve
- red onion pickled
- 1 bunch cilantro coarsely chopped
- 1 jalapeño thinly sliced into rounds
- 2 lime sliced into wedges
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
- Slicing the steak thinly against the grain ensures more tender bites.
- Store leftovers up to 4 days in an airtight container in the refrigerator.
- This recipe works for gluten-free and dairy-free diets.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 397 kcal
% Daily Value*
| Serving | 1portion | |
| Calories | 397kcal | 20% |
| Carbohydrates | 36g | 12% |
| Protein | 37g | 74% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 1g | 50% |
| Cholesterol | 95mg | 32% |
| Sodium | 917mg | 38% |
| Fiber | 7g | 28% |
| Sugar | 6g | 12% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
