Skirt Steak Tacos
Skirt Steak Tacos
Ingredients
For the Skirt Steak and Marinade
- 1 skirt steak, whole
- 1/2 cup soy sauce
- 1 orange, large, juiced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 2 tablespoons brown sugar, or maple syrup
- 1 teaspoon cayenne pepper, adjust to taste
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
Instructions
- 1
In a large bowl or a resealable bag, combine all the marinade ingredients: soy sauce, fresh orange juice, olive oil, minced garlic, chopped cilantro, brown sugar (or maple syrup), cayenne pepper, smoked paprika, ground cumin, dried oregano, and black pepper. Whisk or shake well to combine.
⏱️ 5 min
- 2
Place the whole skirt steak into the prepared marinade, ensuring it is fully coated. If using a bowl, cover it tightly with plastic wrap. If using a bag, press out any excess air before sealing.
⏱️ 2 min
- 3
Refrigerate the steak and allow it to marinate for a minimum of 4 hours, and up to 24 hours, for best flavor.
⏱️ 1440 min
- 4
When ready to cook, preheat your grill to high heat. Ensure the grill grates are clean and well-oiled to prevent sticking.
⏱️ 5 min
- 5
Remove the skirt steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 1 min
- 6
Place the marinated skirt steak on the hot grill. Cook for 5 to 7 minutes per side for a medium doneness, or adjust cooking time to your preferred level of doneness. Skirt steak cooks quickly due to its thinness.
⏱️ 14 min
- 7
Once cooked, transfer the skirt steak to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 5 to 7 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 7 min
- 8
Finally, slice the skirt steak against the grain into thin strips. This is crucial for tenderness. Serve immediately in warm tortillas with your favorite taco toppings.
⏱️ 3 min
Kitchen Tools
Nutrition Facts (per serving)
Skirt Steak Tacos
For the Skirt Steak and Marinade
- 1 skirt steak, whole
- 1/2 cup soy sauce
- 1 orange, large, juiced
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1/4 cup cilantro, chopped
- 2 tablespoons brown sugar, or maple syrup
- 1 teaspoon cayenne pepper, adjust to taste
- 2 teaspoons smoked paprika
- 2 teaspoons ground cumin
- 1 teaspoon dried oregano
- 1 teaspoon black pepper
Instructions
- 1
In a large bowl or a resealable bag, combine all the marinade ingredients: soy sauce, fresh orange juice, olive oil, minced garlic, chopped cilantro, brown sugar (or maple syrup), cayenne pepper, smoked paprika, ground cumin, dried oregano, and black pepper. Whisk or shake well to combine.
⏱️ 5 min - 2
Place the whole skirt steak into the prepared marinade, ensuring it is fully coated. If using a bowl, cover it tightly with plastic wrap. If using a bag, press out any excess air before sealing.
⏱️ 2 min - 3
Refrigerate the steak and allow it to marinate for a minimum of 4 hours, and up to 24 hours, for best flavor.
⏱️ 1440 min - 4
When ready to cook, preheat your grill to high heat. Ensure the grill grates are clean and well-oiled to prevent sticking.
⏱️ 5 min - 5
Remove the skirt steak from the marinade, allowing any excess marinade to drip off. Discard the remaining marinade.
⏱️ 1 min - 6
Place the marinated skirt steak on the hot grill. Cook for 5 to 7 minutes per side for a medium doneness, or adjust cooking time to your preferred level of doneness. Skirt steak cooks quickly due to its thinness.
⏱️ 14 min - 7
Once cooked, transfer the skirt steak to a cutting board. Tent it loosely with aluminum foil and allow it to rest for 5 to 7 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
⏱️ 7 min - 8
Finally, slice the skirt steak against the grain into thin strips. This is crucial for tenderness. Serve immediately in warm tortillas with your favorite taco toppings.
⏱️ 3 min