IE 11 is not supported. For an optimal experience visit our site on another browser.

Dylan Dreyer's Steak Tacos

Getty Images

Chef notes

We just really love the skirt steak in these tacos — which are adapted from a Tyler Florence recipe. It’s like candy and usually, when we slice it, we eat a ton of it. Whatever’s leftover makes it to the tacos! It’s even better on an actual grill and makes cleanup really easy. 

Swap option: You can serve these with any of your favorite taco toppings, I like them with sour cream and guacamole too!


  • 4 cloves garlic
  • 1 jalapeño, minced
  • 1 large handful cilantro, chopped
  • Salt and freshly ground black pepper, to taste
  • 2 limes, juiced
  • 1 orange, juiced
  • 2 tablespoons white vinegar
  • 1/2 cup olive oil
  • 2 pounds skirt steak
Pico de Gallo
  • 4 tomatoes, chopped
  • 1/2 red onion, chopped
  • 2 green onions, sliced
  • 1 jalapeño, minced
  • 1 large handful cilantro, chopped
  • 3 cloves garlic, minced
  • 1 lime, juiced
  • 1/4 cup olive oil
  • Salt, to taste
To serve
  • Flour tortillas, warmed
  • Shredded lettuce
  • Shredded Jack cheese


For the steak:

In a food processor, pulse the garlic, jalapeño, cilantro, salt and pepper. Add the lime juice, orange juice, vinegar and oil.

Place the skirt steak in a large dish, sprinkle with salt and pepper, then pour the marinade mixture over it. Cover and refrigerate for an hour or up to 8 hours.

For the pico de gallo:

In a bowl, toss together the tomatoes, onion, green onions, jalapeño, cilantro, garlic, lime juice, olive oil and salt.

To serve:


Preheat an outdoor grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with oil.


Remove the steak from the marinade and grill for about 7-10 minutes per side. Let rest 5 minutes, then thinly slice against the grain.


Assemble tacos using tortillas, sliced steak, lettuce, cheese and top with pico de gallo.