Grilled Skirt Steak Tacos

This is my variation of this recipe by way of this one.

You’re gonna want the following:

  • a skirt steak – about a pound, give or take. I’m a big fan of grass-fed antibiotic-free cows, but do what’cha like
  • 1/4 to 1/2 of a good sized white onion
  • a head of garlic (note: I really like garlic. Adjust to taste.)
  • 3 tablespoons lime juice
  • 1/4 teaspoon cumin
  • 1/2 teaspoon coarse ground sea salt (kosher salt’ll work too)
  • some sort of tortillas – i’m a flour man, but corn will do just fine if that’s how you roll
  • whatever else condiments you like on your tacos. i go for shredded cheddar and Blair’s Original Death Sauce; the missus likes to skip the sauce and toss on some sour creme. Follow your own bliss, yo


You should start about an hour and a half, maybe two, before you want to eat, because the meat needs to marinate for at least an hour, and then you’ll have to start up the grill and whatnot.

Chop the onion up pretty fine – I use this SlapChop-ish thing we got from Pampered Chef for that. Peel and mince the garlic – I’m a bit fan of the Garlic Twist for the mincing part. Throw the onion, the garlic, the salt, the cumin, and the lime juice in a small-ish bowl. Mix that up with a spoon.

Grab that skirt steak, throw it in a Pyrex baking dish. Ladle the marinade onto the steak with the spoon. Spread it around a bit. Make sure to get both sides covered pretty well; in addition to making it taste awesome, the lime juice is going to be tenderizing the steak for you. Throw that whole mess in the fridge for at least an hour. Clean up the stuff you dirtied while making the marinade, then sit on the couch and have a beer or two.

Note: Don’t marinate too long. A few hours is fine; 8 or 10 is not. This isn’t something you can do in the morning before going to work, for example – that’s too long. On the other hand, if a beer or two turns into three or four, you’re still okay.

When it comes time to cook the steak, you’ll get the best results if you fire up a grill. You can do it stove-top if you have to, but for best results you really want to have the whole steak laid out on your cooking surface, and that’s gonna require a pretty big skillet. Either way, get whatever you’re cooking on hot. Like, damn hot. “What happened to my knuckle hair?” hot. Pull the steak out of the fridge. The surface of it should look a bit grey-ish brown – that’s the lime juice working. Grab a brush and give it a light coating of canola oil; knock most of the marinade off it at the same time. Slap that baby down on your grill or skillet. Let it sit for about 1.5 to 2 minutes. Flip that sucker over and give it that same amount of time on the other side. Pop it on a plate, let it rest for about 5 minutes, and you’re done. Slice it with the grain into two or three manageable size pieces, then slice each one of those into very narrow strips, this time going against the grain. Insert into warmed, folded tortillas, garnish to taste, chow down.

Skirt steak tacos