Tulo

Grilled Skirt Steak Tacos Recipe

Skirt steak is thin and loosely grained, so a short acidic marinade penetrates fast and a hard sear over high heat gives real char in minutes without overcooking the interior. Slicing thinly against the grain afterward is what keeps this naturally chewy cut tender on the plate.

Prep
15 min
Cook
10 min
Total
55 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lb skirt steak
  • 3 tbsp lime juice, fresh
  • 3 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 2 tbsp olive oil
  • 1 tsp kosher salt
  • 8 tortillas corn tortillas
  • 1/2 cup white onion, diced
  • 1/4 cup cilantro, chopped
  • 2 limes limes, cut into wedges

Nutrition per serving

Calories
293
Protein
13g
Carbs
29g
Fat
16g

Based on the recipe as written, one serving. Recalculates if you swap an ingredient above. An estimate only, exact values depend on the specific ingredients used.

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Instructions

  1. 1In a shallow dish, whisk together lime juice, garlic, cumin, chili powder, olive oil, and salt. Add the skirt steak, turning to coat, and marinate at room temperature for 20-30 minutes (or refrigerated up to 4 hours).
  2. 2Heat a grill, grill pan, or heavy skillet over high heat until very hot and lightly smoking.
  3. 3Remove the steak from the marinade, shaking off excess, and pat the surface dry. Sear for 3-4 minutes per side for medium-rare, until a deep brown crust forms and the internal temperature reads 130-135°F (54-57°C).USDA safe minimum for beef, pork, lamb, veal: 145°F (63°C), plus a 3-minute rest
  4. 4Transfer the steak to a cutting board and let it rest, loosely tented with foil, for 5-10 minutes.
  5. 5Slice the steak thinly against the grain, cutting on a slight diagonal.
  6. 6Warm the tortillas in a dry skillet or directly over a gas flame for about 20 seconds per side, until pliable and lightly charred in spots.
  7. 7Divide the sliced steak among the tortillas and top with diced onion, cilantro, and a squeeze of lime. Serve immediately.
How to Use a Meat Thermometer

Tips & variations

  • Skirt steak comes in two cuts: inside and outside skirt. Outside skirt is thicker and more tender if the butcher has it available.
  • Swap the cumin-chili marinade for a chimichurri (parsley, garlic, red wine vinegar, olive oil) spooned over the sliced steak instead of marinating beforehand.
  • Flour tortillas work as a 1:1 swap for corn if that's what's on hand; warm them the same way.
  • For fajita-style plates instead of tacos, sear sliced onions and bell peppers in the same hot pan right after the steak comes out.

Storage & reheating

Store sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a covered skillet over medium-low heat just until warmed through; high heat or the microwave will toughen it further. Assembled tacos don't hold well and are best built fresh from reheated meat.

Tips from the Tulo kitchen

  • Letting the steak sit out for 15-20 minutes before searing helps it cook more evenly, since it won't be fighting off a cold center.
  • If the marinade only has 20 minutes to work, adding an extra pinch of salt to the meat directly (rather than just the marinade) still seasons the surface effectively.

FAQ

What internal temperature should skirt steak be cooked to?

For medium-rare, pull the steak at 130-135°F (54-57°C); it will climb a few more degrees while resting. Skirt steak is thin and toughens quickly past medium, so pulling it early matters more than with a thicker cut.

Why is my skirt steak chewy?

This almost always comes down to slicing with the grain instead of against it. Look at the direction of the muscle fibers before cutting and slice perpendicular to them.

Can I marinate skirt steak overnight?

It's not recommended for longer than 4 hours. The acidic lime juice will start to break down the surface texture and turn it mushy if left too long.

What's the difference between skirt steak and flank steak in tacos?

Skirt steak is thinner, fattier, and more grained, which makes it sear faster and taste beefier; flank steak is leaner and slightly more tender but takes a couple minutes longer per side to develop the same crust.

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