Skirt Steak Tacos

skirt-steak-tacos-recipe - final

I’ve discovered that I’m not the only one who’s fiercely loyal to their local supermarkets. While some are loyal to a particular market because it’s convenient (close to house or office), I’m more influenced by the quality of two things: produce and meat (though my kids will argue that for them, it’s the variety of ice Creams and the breadth of their snackity-snack aisle).

For the produce, I’m all about freshness and locally grown items. I cringe when I see tomatoes come in from another country when we have tomato farms not even 10 miles from my house!

For meats, I love the variety of cuts, quality of meats. Beef is especially important – my husband lives for steak. When he heard that I’m the new face of Sweetbay Supermarket’s Beef Campaign, it was like I gave him the best gift ever. Eat steak every week!?  I told him it was his early Father’s Day present.

 

On busy weeknights, we often have steak tacos using one of my very favorite cuts of beef, the skirt steak. The skirt steak is so incredibly flavorful and when cooked and sliced the right way, one of the most tender cuts you’ll find.

The recipe for Skirt Steak Tacos is simple and only takes 20 minutes start to finish. Instead of drowning my taco in a heavy salsa, I like to keep it simple and fresh with diced tomatoes, shredded lettuce, crumbled Mexican cheese and a slice or two of avocado. A squeeze of lime to finish it off and it’s perfect.

Skirt steak is a long, boneless, flat cut that has meat fibers running in one direction. The fat is only on the outside of the skirt steak – trim away the excess fat and you’ll have a very lean steak cut. The fat pulls off very easily.

See how the strong grain is running up and down along the meat? The key tender ribbons of steak is to cut across the grain – I’ll show you in a bit.

I season the steak with just salt and pepper and quickly sear both sides of the meat over high heat.

See how nicely seared the meat is?

Once both sides are seared, turn the heat down to medium and cover to let it finish cooking. If you have very thin skirt steak, this step is not necessary. Just a couple of minutes is all you need. My personal preference is that skirt steak is best medium to medium-rare.

Let the meat rest for a bit before slicing.

Because the grain is running top to bottom, I want to slice across the grain.

For tacos, I slice the steak as thin as I can.

You can see how tender the skirt steak is!

Print

Skirt Steak Tacos Recipe

Servings: 4 Prep Time: 10 minutes Cook Time: 10 minutes
skirt-steak-tacos-recipe - final

(2 tacos each)
You can substitute with flank steak.

Ingredients:

2 pounds skirt steak, trimmed of excess fat
salt and freshly ground black pepper
2 teaspoons cooking oil
2 cups loosely packed shredded lettuce
2 tomatoes, diced
2 tablespoons finely minced cilantro
1-2 avocado, pitted and sliced
1 cup crumbled queso fresco (or other shredded cheese of your choice)
1 lime, cut into wedges
8 flour or corn tortillas

Directions:

1. Season the skirt steak with salt and pepper on both sides. Heat a skillet or grill pan over high heat. When hot, swirl in the cooking oil. Add the skirt steak to the pan and sear for 2-3 minutes each side. If the skirt steak is very thin (about 1/2 inch thick), it should be medium-rare at this point. If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2-3 minutes.

2. Let the meat rest for 5 minutes before slicing. Slice the skirt steak across the grain into very thin ribbons.

3. Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices. Top with cheese and serve with lime wedges.

Comments 37

  1. Lyndsey

    Wow, that’s cool that you are the face of Sweetbay’s Beef Campaign, I’ll have to look for it. I do get my skirt steak from them and it is excellent. I like using it for a quick midweek steak meal (it is perfect for pan frying). My daughter used to ask for skirt steak for dinner all the time when she was little. I think she liked that it was already cut up for her when I served it. I am excactly in between two Publix one east and one west and Sweetbay is the same distance north of us. So I have i made. :D

  2. Karla

    I keep hearing that Sweebay has the best meat selection. And, now that you are working with them–I’ll have to check them out!

    Thanks Jaden!

  3. sara

    Yum, this looks fabulous! I adore tacos, and I love steak tacos from taco carts, but I don’t think I’ve made them at home…definitely will have to try this out!! :)

  4. Miri Leigh

    Oh my goodness, these look so delicious I might just have to make these for dinner tonight! Thanks for sharing!

  5. Katie@Cozydelicious

    I love steak tacos. I usually avoid skirt steak, thinking it’ll be too tough, but sliced beautifully thin, it looks perfect for tacos – I will have to try it next time!

  6. razzle

    My tummy started growling after drooling over my keyboard. I have to wait until morning to make tacos. :( I don’t know if we have skirt steak though. Hmm… I will be dreaming about tacos.

  7. kitchenvoyage

    I really fancy Tacos the last sunday i´ve been at Whiteleys London galleries and the mexican restaurant CHILLI’S was just awfull, but i love autenthic mexican food

  8. Mike

    My favorite method for Skirt steak iss to marinate for 2 hours in equal parts Soy, fish sauce, and brown or palm sugar. I sear on a grill or pan. It makes the basis for a great Tiger Crying salad!

  9. Jerry

    My attention was grabbed instantly when I saw your posting for skirt steak tacos (tongue salivating) lol. WOW that looks so good and delicious!! Thanks for posting that up. I’m inspired to eat tacos sometime this week!!

  10. Krista

    What kind of knife would you recommend for slicing the meat? I have tried ALL of my knives, and they always tear the meat :(!!!

  11. Arlene Steuber

    I am so glad you posted a recipe from Skirt Steak. I have seen it many times but was afraid to try it in case it would be tough. I will be trying it this weekend. Thanks

  12. Pudding Pie Lane

    That steak looks perfectly cooked and brilliantly executed. Thank you for the recipe! Although I have just banned myself from going to my local supermarket because I spend way too much money there… maybe a trip to the real market won’t count :)

    I was also just wondering, if the steak isn’t cooked enough when you’ve cut into it, what do you do? Do you have to just eat it then?

  13. Raul Martinez

    So I saw this on your blog today. It was tempting me all day at work. Little tacos dancing around my cubicle. I made it this afternoon, and my family totally loved it! Thanks for sharing!

  14. Mike

    This is a great idea. We frequently have carne asada tacos. For those who don’t know, they are similar to these tacos, however they are made with a marinated beef call carne asada. Your version is easier because you don’t have to do the long marination process and yet I bet they are delicious.

  15. Susan in Seattle

    The store where I got my skirt steak sells really tough beef. If I want to make ss tacos again, I’m going to have to marinate or something. Any suggestions? These were hard to get down, but the rest was really good, of course I had to add some jalapenos and cilantro.

  16. TuyetHoaTienTu

    The steak makes the tacos more tasty! Will try this one! My family loves burritos and tacos! :)

  17. Bobby

    Skirt steak tacos rule. My wife marinates the steak in adobo sauce with some garlic, lime juice, olive oil etc. And see if you can find small corn tortillas.

  18. Rebecca Harrach

    Great pictures of how to cut the skirt steak–that is KEY! Thanks for a tasty looking recipe and very nice directions. Now if it would just stop raining long enough for me to get outside to the grill! Time for summer already!

  19. Megan

    I love a good skirt steak and they do make the best tacos! Thanks for the pictures on how to slice them. I’ll be showing that to my husband, “The Carver”!!!

  20. Pingback: How Cook Beef Skirt

  21. Mike

    I’ve never tried not marinating this cut. I’ll give it a shot sometime.

  22. Foodtopii

    Man, I’m salivating and I’m not even hungry! Love the pictures (especially the thin slices of steak). I love all the ingredients but I wonder, does it ever get too dry?

  23. Pingback: Flank Steak with Bloody Mary Tomato Salad | Foodanatic

  24. Shosh

    made these for dinner tonight – DELICIOUS!!! didn’t put any cheese on, and added a little diced onion. these are so good because they’re very simple but perfect tasting!!!!!!

  25. Dave Beaulieu

    Right on. I love using Skirt steak for my tacos…and it’s amazing how well it can come out on the stove top – don’t need a grill. I just posted a video version of my adobo steak tacos…http://tiny.cc/9v2xp. They have a great citrus, spice and herb marinade.

  26. Pingback: Mexican Steak Tacos recipe, Steak Recipes

  27. J. Wood

    Talk about food porn with those photographs, I’ve never seen beef photographed so deliciously. I’ll have to try this recipe out.

  28. Courtney

    I made these last night, and they were delicious!! Great recipe

Leave a Reply

Your email address will not be published. Required fields are marked *