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!
Ingredients
- 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
- 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
- Flour tortillas, warmed
- Shredded lettuce
- Shredded Jack cheese
Preparation
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:
1.Preheat an outdoor grill or grill pan to medium-high heat. Lightly brush the grill grates or pan with oil.
2.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.
3.Assemble tacos using tortillas, sliced steak, lettuce, cheese and top with pico de gallo.
