Inspired by Alton Brown and Naked Whiz’s Flank Streak recipe, get ready to ignite your taste buds with the best skirt steak street tacos we’ve ever had. Sure to be a taco Tuesday favorite in your family. Grilled to perfection, the tender and juicy skirt steak takes center stage, nestled in warm tortillas and adorned with a vibrant array of fresh toppings.
The trick to these carne asada style skirt steak tacos is the marinade, lump charcoal, and most of all – chopping the steak at the end instead of leaving in strips. It imparts an amazing flavor and really picks up the juices! We made these recently for a party and they were such a hit that we had multiple friends asking for the recipe, so here y’all go!
The Best Skirt Steak Street Tacos
Course: DinnerCuisine: American, Mexican, Fusion8
servings30
minutes40
minutesIngredients
- Meat
2 large Skirt Steaks
- Marinade
1/2 c Olive Oil
4 Scallions
2 large cloves minced garlic
1/4 c lime juice
1/2 tsp ground cumin
1/4 c Soy Sauce
1/2 tsp red pepper flakes
3 tbsp dark brown sugar
- Tacos
24 corn or flour street taco sized tortillas
1 sweet onion
1 tbsp Cilantro or flat leaf parsley (optional)
Salsa or spicy flavored mayonnaise (aioli)
- Gear & Tools
Lump Charcoal
Directions
- Marinate the skirt steak
- In a bowl, combine minced garlic, olive oil, lime juice, ground cumin, chili powder, salt, and pepper.
- Preheat and prepare the grill
- Load your grill with high quality lump charcoal
- Preheat your grill to medium-high heat.
- Remove the skirt steak from the marinade and discard the excess marinade.
- Grill the skirt steak
- Place the skirt steak on the preheated grill.
- Cook for about 3-4 minutes per side until desired doneness is reached. If you are temping, we find 127F in the middle will yield medium.
- Transfer the cooked steak to a cutting board and let it rest for a few minutes before slicing.
- Slice, chop and assemble the tacos
- Slice the grilled skirt steak into thin strips against the grain. Then, using a cleaver, start chopping the steak diagonally, folding it over a few times. Continue to chop until you have small pieces such as you see in the below picture.
- Warm the tortillas on the grill or in the oven.
- Add toppings like diced onion, cilantro, flat-leaf parsley, sour cream, guacamole, or salsa.
We also like a spicy mayo (aioli) such as the sriracha infused shown here in the pictures - Serve and enjoy
- Arrange the tacos on a plate, or use taco holders
- Serve with lime wedges on the side.
- Enjoy the delicious skirt steak tacos immediately while warm!
