Skirt Steak Tacos

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Skirt steak tacos made with a quick citrus and garlic marinade and a smoky red salsa. Grill the steak or cook it on the stovetop, then pile it into warm corn tortillas with onion and cilantro.

Prep Time10

Cook Time10

Marinating Time2

Total Time2 20

Course: Dinner

Cuisine: Mexican

Diet: Gluten Free

Servings: servings

Author: Isabel Orozco-Moore

Ingredients

For the skirt steak

½ cup freshly squeezed orange juice (about 2 medium oranges)
2 tablespoons freshly squeezed lime juice (about 1 medium lime)
⅓ cup chopped cilantro
¼ medium white onion, thinly sliced
4 cloves garlic, minced
1 ½ tablespoons soy sauce
1 tablespoon olive oil, plus more as needed
1 ½ teaspoons kosher salt, plus more as needed
½ teaspoon freshly ground black pepper, plus more as needed
1 teaspoon ground cumin
½ teaspoon smoked paprika
½ teaspoon chili powder
2 pounds skirt steak
12-16 corn tortillas, warmed
Chopped cilantro, for garnish
Diced white onion, for garnish

For the smoky red salsa

3 guajillo chiles, stemmed and seeded
2 dried morita chiles, stemmed and seeded
6 tomatillos, husked and rinsed
2 cloves garlic, peeled
¼ medium white onion
1 teaspoon kosher salt

Instructions

For the skirt steak tacos

In a small bowl, combine the orange juice, lime juice, cilantro, onion, garlic, soy sauce, olive oil, salt, black pepper, cumin, smoked paprika, and chili powder.
Add the skirt steak and marinade to a gallon-size Ziploc bag or large baking dish. Massage the marinade into the steak until it's evenly coated, then seal or cover and refrigerate for 2 to 4 hours. Don't marinate for more than 8 hours, or the citrus will make the meat mushy.
Remove the steak from the marinade and shake off any excess liquid. Transfer it to a cutting board and pat it dry with paper towels. Drizzle both sides of the steak with olive oil and season with a small sprinkle of salt and black pepper.
To grill: Heat the grill to medium-high heat (400 to 450°F). Add the steak, close the lid, and cook for 3 to 4 minutes per side, flipping only once.
To cook on the stove: Heat a cast iron skillet or grill pan over high heat. Add the steak and cook for 3 to 4 minutes per side, flipping only once. If the steak is too long to fit in the pan, cut it in half.
Cook until the steak reaches an internal temperature of 130 to 135°F for medium rare. Transfer it to a cutting board and let it rest for 5 minutes.
Slice the steak thinly against the grain or dice it into bite-sized chunks.
Add a spoonful or two of skirt steak to each warm tortilla, then top with the salsa, diced onion, and chopped cilantro.

For the smoky red salsa

Add the guajillo and morita chiles to a small saucepan and add enough water to fully cover them. Bring to a boil over high heat, then remove from the heat. Cover and let the chiles soften for 10 minutes.
While the chiles soften, position an oven rack near the top of the oven and preheat the broiler to high. Place the tomatillos and onion on a baking sheet and broil for about 8 minutes, flipping halfway through, until charred and softened. Add the garlic to the baking sheet and broil for 1-2 more minutes until lightly browned.
Using a slotted spoon, transfer the softened chiles to a large blender along with ½ cup of the chile-infused water, the roasted tomatillos, onion, garlic, and salt. Blend until smooth. Taste and season with more salt as needed.

Video

Notes

Don't marinate for over 8 hours. The acidity in the citrus juices will break down the steak too much and make it mushy.
Morita chiles: If you don't have any, you can use 1 or 2 chipotle peppers in adobo sauce instead. Just add it to the blender.
To store: Keep leftover steak in an airtight container in the fridge for up to 4 days. The salsa will keep for up to 4 days too.
To reheat: Warm the steak in a skillet over medium heat just until heated through.

Nutrition