Skirt Steak Street Tacos

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

Recipe by Sean A.Course: DinnerCuisine: American, Mexican, Fusion


Prep time


Cooking time




  • 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


  • 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!

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