Best 8 Chili Rubbed Skirt Steak Tacos Recipes

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If you're craving for a mouth-watering culinary experience, look no further than chili rubbed skirt steak tacos. These tantalizing tacos feature tender and flavorful skirt steak, coated in a tantalizing blend of chili spices, expertly grilled to perfection. The juicy steak is then nestled in warm tortillas, accompanied by an array of vibrant toppings, from zesty salsa to creamy guacamole, creating a symphony of flavors in every bite. Whether you're hosting a lively gathering or simply seeking a delightful meal, chili rubbed skirt steak tacos are guaranteed to satisfy your taste buds. So, let's dive into the culinary adventure and explore the secrets behind this delectable dish, promising an unforgettable taste sensation with each bite.

Check out the recipes below so you can choose the best recipe for yourself!

CHILE-RUBBED SKIRT STEAK TACOS



Chile-Rubbed Skirt Steak Tacos image

Robin Williams joins Martha to make delicious chile-rubbed skirt steak tacos.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 16

2 cloves garlic
1 tablespoon plus 1/2 teaspoon coarse salt
2 tablespoons mild chile powder
2 tablespoons light-brown sugar
2 teaspoons smoked or sweet paprika
1 teaspoon ground cumin
1 teaspoon freshly ground black pepper
1/2 teaspoon instant espresso powder or very finely ground coffee beans
1 1/2 pounds skirt steak
Eight 6-inch corn or flour tortillas
Tomatillo-Avocado Salsa
Fresh cilantro sprigs, for serving
Grated jack cheese, for serving
Sour cream, for serving
Shredded iceberg lettuce, for serving
Lime wedges, for serving

Steps:

  • On a work surface, crush garlic cloves using the flat side of a large knife; sprinkle with 1/2 teaspoon salt. Place the flat side of the knife blade on top of the garlic and salt; press firmly, pulling knife toward you. Repeat until a paste forms; transfer to a small bowl. Add chile powder, brown sugar, paprika, cumin, pepper, espresso, and remaining tablespoon salt; stir to combine.
  • Rub mixture all over skirt steak, and place in a large freezer bag to marinate for 30 minutes.
  • Preheat oven to 350 degrees. Wrap tortillas in parchment-paper-lined aluminum foil; while grilling steak, bake tortillas until warmed through, 10 to 15 minutes.
  • Preheat grill pan over high heat, or use an outdoor grill. Place steak on grill, and cook for 3 minutes per side for medium-rare. Let rest for 5 minutes before slicing. Serve thinly sliced steak in warmed tortillas; top with salsa, cilantro, cheese, sour cream, lettuce, and lime wedges, if desired.

CHILI-RUBBED SKIRT STEAK TACOS



Chili-Rubbed Skirt Steak Tacos image

This flavorful steak taco recipe from actress Eva Longoria's book "Eva's Kitchen" makes an authentic Mexican entree or appetizer.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 6

Canola oil, for grilling
2 tablespoons chili powder
2 pounds skirt steak
Coarse salt
12 homemade or store-bought Homemade Corn Tortillas
Chunky Guacamole with Serrano Peppers

Steps:

  • Lightly oil a grill pan and preheat over medium-high heat.
  • Rub chili powder on both sides of steak and season generously with salt. Place steak on grill pan and cook, turning once, about 5 minutes per side for medium rare. Transfer steak to a cutting board and let stand for 5 minutes.
  • Heat a comal or cast-iron griddle over medium heat. Heat tortillas on comal, 1 or 2 at a time. Transfer to a plate and cover with a clean kitchen towel to keep warm while you warm remaining tortillas.
  • Holding a sharp knife at a 45-degree angle, cut steak across the grain into thin strips. Place a warmed tortilla on work surface; top with 2 or 3 strips of steak and a generous spoonful of guacamole. Repeat process with remaining steak, tortillas, and guacamole; serve.

CHILI-RUBBED STEAK TACOS



Chili-Rubbed Steak Tacos image

Provided by Ellie Krieger

Categories     main-dish

Time 47m

Yield 12 Tacos (serving size is 2 tacos)

Number Of Ingredients 18

1 tablespoon chili powder
2 cloves garlic, minced
1/4 teaspoon ground cinnamon
1/4 teaspoon salt
A pinch cayenne pepper
1 1/4 pound top sirloin steaks cut 1-inch thick
12 small corn tortillas (5 to 6 inches in diameter)
3 cups shredded red cabbage
1/2 cup chopped cilantro leaves
1 lime, cut into wedges
2 cups Avocado Lime Salsa, recipe follows
1 large cucumber peeled, seeded and cut into chunks (about 2 cups)
2 avocados, cut into chunks
1/2 red onion, diced
2 limes, juiced (about 1/4 cup)
Salt
1/4 cup chopped cilantro leaves
2 jalapeno chiles, chopped, plus more to taste

Steps:

  • In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
  • Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
  • Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.
  • Place cucumber, avocado and onion in a large bowl and add lime juice and salt. Add cilantro and chiles and toss gently.

Nutrition Facts : Calories 386 calorie, Fat 16 grams, SaturatedFat 3.5 grams, Cholesterol 46 milligrams, Sodium 258 milligrams, Carbohydrate 41 grams, Fiber 8 grams, Protein 21 grams, Sugar 4 grams

EVA LONGORIA'S CHILI-RUBBED SKIRT STEAK TACOS



Eva Longoria's Chili-Rubbed Skirt Steak Tacos image

This delicious recipe is a healthier take on tacos.

Provided by The Dr. Oz Show

Number Of Ingredients 6

2 tbsp chili powder 2 lbs skirt steak kosher salt to taste 12 corn tortillas 1 cup Chunky Guacamole with Serrano Peppers (recipe included) 12 wooden toothpicks 6 ripe avocados
cut into 1/2-in dice 4 medium ripe tomatoes
cut into 1/2-in dice 1 large white onion
finely chopped 1/2 bunch of fresh cilantro
leaves chopped 1 serrano pepper
finely minced Juice from 4 small lemons (about 8 tbsp) 2 tsp kosher salt or to taste

Steps:

  • Lightly oil the grill grate and prepare a medium-hot grill.Rub the chili powder onto both sides of the steak and sprinkle generously with salt. Grill the steak, turning once, about 5 minutes per side for medium-rare, or longer to taste. Transfer to a cutting board and let stand for 5 minutes.Stack the tortillas on a cutting board and use a sharp, thin-bladed knife to trim them into 4-inch squares. Heat a comal (see note) or flat cast-iron griddle over medium heat. Place 1 to 2 tortilla squares on the comal, or as many as will fit without crowding, and heat until warm and soft. Transfer to a plate and cover with a clean kitchen towel to keep warm while you heat the remaining tortilla squares.Place a warm tortilla on a work surface with its points going up and down, like a diamond. Holding the knife at a roughly 45-degree angle to the cutting surface, cut the steak diagonally across the grain into thin strips. Place 2 to 3 strips across the center of the diamond. Top with a generous spoonful of guacamole. Pull the tortilla together corner to corner (so it looks like a triangle) and secure it with a toothpick. Place the taco on a serving platter and repeat with the remaining ingredients. Serve.Note: A comal is a flat, heavy griddle - again, I prefer cast iron - crucial for cooking tortillas. They are widely available at big box and department stores and well worth their very reasonable price. They're sturdy enough to last decades and are great for searing meat and making quesadillas, panini and grilled cheese.Makes 4 to 6 servings.Chunky Guacamole with Serrano Peppers:In a large bowl, place the avocados, tomatoes, onion, cilantro, serrano, lemon juice and salt. Stir gently until well combined. Transfer to a serving bowl and serve.Makes about 8 cups.

MEXICAN SKIRT STEAK



Mexican Skirt Steak image

Provided by Food Network Kitchen

Time 1h

Yield 4

Number Of Ingredients 8

1 cup salsa, plus more, for serving
1 tablespoon fresh lime juice, plus lime wedges, for serving
1 tablespoon Worcestershire sauce
2 cloves garlic
3 tablespoons extra-virgin olive oil
1 1/4 pounds skirt steak, trimmed and cut into 4 pieces
Kosher salt and freshly ground black pepper
Warm tortillas, sliced avocado and fresh cilantro leaves, for serving

Steps:

  • Combine the salsa, lime juice, Worcestershire, garlic and 2 tablespoons of the oil in a blender; puree until smooth. Pour into a resealable plastic bag and add the steak pieces. Seal tightly and rub the steaks with the marinade until evenly coated. Set aside for about 30 minutes at room temperature.
  • Heat the remaining 1 tablespoon oil in a large skillet over medium-high heat. Remove the steaks from the marinade, allowing the excess to drip off. Discard the marinade. Pat the steaks dry with paper towels and season generously with salt and pepper. Lay the steaks in the skillet and cook, turning once, until browned on the outside and medium-rare, 6 to 8 minutes total. Let the steaks rest for 5 minutes. Serve sliced with warm tortillas, sliced avocado, cilantro leaves, lime wedges and extra salsa to make tacos.

CHILI LIME STEAK TACOS RECIPE BY TASTY



Chili Lime Steak Tacos Recipe by Tasty image

Here's what you need: top sirloin steak, pico de gallo, corn tortillas, ripe avocado, fresh cilantro, lime juice, water, salt, chili powder, ground cumin, dried oregano, salt, black pepper, garlic, lime juice

Provided by Joey Firoben

Categories     Dinner

Time 30m

Yield 4 servings

Number Of Ingredients 15

½ lb top sirloin steak
pico de gallo, or salsa of your choice
4 corn tortillas
1 ripe avocado
⅓ cup fresh cilantro
3 tablespoons lime juice
⅔ cup water
salt, to taste
1 ½ teaspoons chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
½ teaspoon salt
½ teaspoon black pepper
1 clove garlic, minced
2 tablespoons lime juice, or 1 lime

Steps:

  • Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
  • In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
  • Rub the chili lime rub all over the steak in a thin, even layer.
  • Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
  • Allow the steak to rest for 5-10 minutes once taken off the heat.
  • Slice the steak thinly, against the grain of the meat.
  • Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
  • Enjoy!

Nutrition Facts : Calories 238 calories, Carbohydrate 16 grams, Fat 13 grams, Fiber 5 grams, Protein 13 grams, Sugar 0 grams

CHIPOTLE SKIRT STEAK TACOS



Chipotle Skirt Steak Tacos image

I TOTALLY stole this recipe from another website. It is so fantastic that I felt I must share it with others.

Provided by PACE6634

Categories     Steak

Time 35m

Yield 6-8 serving(s)

Number Of Ingredients 11

2 lbs skirt steaks
1/4 onion
2 garlic cloves
1 teaspoon cumin
1 teaspoon coriander
1 teaspoon salt
1/2 teaspoon pepper
1 tablespoon chopped cilantro
1 -3 chipotle pepper (use more peppers if you like the heat)
2 teaspoons adobo sauce
corn tortilla, shredded cheese, avocado, sour cream, lettuce, lime wedges, salsa (not your standard store bought salsa!)

Steps:

  • Puree a single chipotle pepper (not the whole can) + 2 tsp of the adobo sauce with the onion, garlic, cumin, coriander, salt and pepper. Taste and add more chipotle if needed. Stir in the cilantro. Throw it all in a zip lock bag with the skirt steak for at least 2 hours. Grill medium-rare. Cut the skirt steak into thin strips across the grain. Serve with taco accompaniments.
  • Note: I throw the corn tortillas directly on the grill 30 seconds, flip, add cheese, grill 30 seconds, remove. This melts the cheese oh-so-perfectly and chars the tortilla edges just a tiny bit for that crunch. Heating it also takes away some of the "rawness" that corn tortillas have when they are straight out of the bag.

GRILLED SKIRT STEAK TACOS



Grilled Skirt Steak Tacos image

Spicy, tangy, sweet, this recipe for steak tacos brings all the flavors to the table.

Provided by Guinevere

Categories     World Cuisine Recipes     Latin American     Mexican

Time 1h20m

Yield 4

Number Of Ingredients 11

1 cup chopped onion
½ cup chopped fresh cilantro
3 limes, juiced
4 tablespoons soy sauce
2 tablespoons olive oil
4 teaspoons dark brown sugar
2 teaspoons dried oregano
1 ½ teaspoons red pepper flakes
1 clove garlic, minced
1 pound skirt steak, fat removed and flattened to 1/8-inch thickness
4 corn tortillas

Steps:

  • Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl.
  • Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours.
  • Preheat an outdoor grill for high heat and lightly oil the grate.
  • Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices.
  • Add meat to tortillas and top with your favorite toppings.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 23.6 g, Cholesterol 25.2 mg, Fat 12.5 g, Fiber 3.3 g, Protein 17 g, SaturatedFat 3 g, Sodium 946.3 mg, Sugar 7.1 g

Tips:

  • Choose the right cut of steak: Skirt steak is a flavorful and affordable cut of beef that is perfect for tacos. Other good options include flank steak or hanger steak.
  • Marinate the steak: Marinating the steak helps to tenderize it and add flavor. A simple marinade made with olive oil, soy sauce, garlic, and cumin is a good option.
  • Cook the steak over high heat: Skirt steak should be cooked over high heat to get a nice char on the outside while keeping the inside tender. Grill, pan-fry, or broil the steak for a few minutes per side, depending on the thickness of the steak.
  • Let the steak rest: Once the steak is cooked, let it rest for a few minutes before slicing it. This allows the juices to redistribute throughout the steak, making it more tender and flavorful.
  • Slice the steak against the grain: When slicing the steak, cut against the grain to make it more tender. This means cutting across the muscle fibers, rather than with them.
  • Serve the tacos with your favorite toppings: There are many different ways to serve skirt steak tacos. Some popular toppings include guacamole, salsa, sour cream, cheese, and pico de gallo.

Conclusion:

Skirt steak tacos are a delicious and easy-to-make meal that is perfect for any occasion. By following these tips, you can make skirt steak tacos that are tender, flavorful, and sure to please everyone at your table.

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