Tulo

Skirt Steak Tacos Recipe

Sliced, charred skirt steak piled on warm corn tortillas and topped with diced white onion, chopped cilantro, and lime wedges on a wooden board.
Photo by Los Muertos Crew on Pexels

Skirt steak is thin and loosely grained, so it takes on a citrus-chili marinade fast and cooks in just a few minutes per side over high heat. Slicing it thin against the grain afterward is what keeps it tender instead of chewy, which matters more for this cut than almost any other steak used in tacos.

Prep
20 min
Cook
8 min
Total
58 min
Servings
4

Ingredients

Servings4
  • 1 1/2 lbs skirt steak
  • 1/3 cup lime juice
  • 3 cloves garlic cloves, minced
  • 1 1/2 tsp ground cumin
  • 1 1/2 tsp chili powder
  • 3 tbsp olive oil
  • 1 1/2 tsp kosher salt
  • 1/2 tsp black pepper
  • 12 tortillas corn tortillas
  • 1/2 cup white onion, finely diced
  • 1/3 cup fresh cilantro, chopped
  • 2 limes lime wedges, for serving

Nutrition per serving

Calories
378
Protein
14g
Carbs
40g
Fat
19g

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 or zip-top bag, whisk together the lime juice, garlic, cumin, chili powder, 2 tablespoons of the olive oil, salt, and pepper.
  2. 2Add the skirt steak and turn to coat completely. Marinate at room temperature for 20 minutes, or refrigerate up to 2 hours.
  3. 3Remove the steak from the marinade and pat it dry with paper towels; discard the marinade.
  4. 4Heat a large cast-iron skillet or grill pan over high heat until it's just starting to smoke, then add the remaining 1 tablespoon of olive oil.
  5. 5Sear the steak 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
  6. 6Transfer the steak to a cutting board and let it rest, loosely tented with foil, for 5-8 minutes.
  7. 7While the steak rests, warm the corn tortillas directly over a gas flame or in a dry skillet for 20-30 seconds per side, until pliable and lightly charred in spots.
  8. 8Slice the steak thinly against the grain, cutting on a slight diagonal.
  9. 9Pile the sliced steak onto the warm tortillas and top with diced onion, cilantro, and a squeeze of lime juice.
How to Use a Meat Thermometer

Tips & variations

  • Look for skirt steak labeled 'inside' rather than 'outside' skirt if you have the choice, it's slightly more tender and less prone to curling in the pan.
  • If the grain direction is hard to spot, cut the raw steak into two or three shorter pieces first; it's easier to see and follow the fiber lines on a smaller piece.
  • For extra char, finish the sliced steak with 30 seconds back in the hot skillet before serving.
  • Swap in flank steak as a 1:1 substitute; it needs an extra minute or two per side since it's thicker.

Storage & reheating

Store leftover sliced steak in an airtight container in the refrigerator for up to 4 days. Reheat gently in a hot, dry skillet for 30-60 seconds just to warm through; longer reheating will toughen the thin slices. Warm tortillas separately just before serving.

Tips from the Tulo kitchen

  • Buying skirt steak already cut into shorter sections (rather than one long strip) makes it much easier to identify the grain direction before slicing.
  • A meat thermometer takes the guesswork out of skirt steak, since its thinness means it can go from medium-rare to well-done in under a minute of extra cook time.

FAQ

Why is my skirt steak tough and chewy?

Almost always it's been sliced with the grain instead of against it. Skirt steak has long, coarse muscle fibers, and cutting parallel to them leaves those fibers intact and chewy; cutting across them shortens the fibers so the meat feels tender.

Can I make skirt steak tacos on a grill instead of a skillet?

Yes. Grill over direct high heat for about 3 minutes per side, since skirt steak is thin and cooks fast; a grill grate also adds char flavor a skillet can't.

How long should skirt steak marinate?

20 minutes to 2 hours is the useful range. Because skirt steak is thin, the marinade penetrates quickly, and leaving it longer than a few hours in an acidic marinade can start to turn the surface mushy.

Can I use flour tortillas instead of corn?

Yes, though corn tortillas are more traditional for this style of taco and hold up better against the juicy steak without getting soggy as quickly.

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