Craving some tantalizing skirt steak tacos? Look no further! This article will guide you through the process of creating the ultimate skirt steak taco experience. From selecting the perfect cut of meat to mastering the art of marinating and cooking, you'll discover all the tips and tricks needed to create mouthwatering tacos that will become a favorite in your kitchen. Get ready to embark on a culinary journey that will satisfy your cravings and leave you wanting more.
Here are our top 8 tried and tested recipes!
SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA
Provided by Bobby Flay
Time 30m
Yield 4 servings
Number Of Ingredients 17
Steps:
- Heat grill to high.
- Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
- Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
- Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
- Heat grill to high.
- Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
- Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
- Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.
GRILLED SKIRT STEAK TACOS
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
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
GRILLED SKIRT STEAK TACOS WITH ROASTED POBLANO RAJAS
Steps:
- 1. Marinating the Meat. In a food processor or blender combine one-quarter of the onions, the garlic, lime juice, cumin and 1/2 teaspoon salt. Process to a smooth puree. Place the skirt steak in a nonaluminum baking dish. Using a spoon, smear the marinade over both sides of the skirt steak. Cover and refrigerate for at least 1 hour or up to 8 hours.
- 2. Making the Grilled Chile-and-Onion Rajas. Turn on the oven to its lowest setting. Heat a gas grill to medium high or light a charcoal fire and let it burn just until the coals are covered with gray ash and very hot. Either turn the burner(s) in the center of the grill to medium-low or bank the coals to the sides of the grill for indirect cooking. Set the cooking grate in place, cover the grill and let the grate heat up, 5 minutes or so.
- Lay the chiles on the hottest part of the grill, and cook, turning occasionally until the skin is blistered and uniformly blackened all over, about 5 minutes. Be careful not to char the flesh, only the skin. Remove the chiles from the grill and cover with a kitchen towel.
- While the chiles are roasting, brush or spray the remaining onion slice with oil and lay the whole rounds of onions on the grill in a cooler spot than you chose for the chiles. When they're starting to soften and are browned on the first side, about 10 minutes, use a spatula to flip them and brown the other side. Transfer to an ovenproof serving dish and separate the rings (if they haven't started separating during grilling).
- 3. Grilling the Meat. Remove the steak from the marinade and gently shake off the excess. Oil the steak well on both sides and lay it over the hottest part of the grill. Grill, turning once, until richly browned and done to your liking, about 1 1/2 to 2 minutes per side for medium-rare (the way I like skirt steak).
- 4. Serving the tacos. Cut the long piece of skirt steak into 3-to 4-inch lengths, then cut each section across the grain (that is, in line with the full length of the steak) into thin strips. Mix with the chiles and onions, season with a little salt and set on the table along with the lime wedges and hot tortillas, for your guests to make into soft tacos.
- Working Ahead: Thin steaks like skirt taste best with a relatively short tour in the marinade - 1 to 8 hours. Leave them longer, and the marinade overpowers the flavor and saps the rosy color of the meat. The poblano-and-onion rajas can be made several hours ahead and left at room temperature; rewarm before serving. The steak, of course, must be grilled just before you're ready to eat.
GRILLED ONION & SKIRT STEAK TACOS
I grew up watching my grandmother and mother in the kitchen. My grandparents came from Mexico, and these skirt steak tacos marinated in beer and lime juice honor their passion for cooking. -Adan Franco, Milwaukee, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 20m
Yield 8 servings.
Number Of Ingredients 8
Steps:
- Pound beef with a meat mallet to tenderize. In a large bowl, mix beer, lime juice and 2 tablespoons oil until blended. Add beef to marinade; turn to coat. Refrigerate, covered, at least 30 minutes., Meanwhile, cut partially through onions, leaving tops intact. Drizzle with remaining oil; sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper., Drain beef, discarding marinade; sprinkle with the remaining salt and pepper. On a greased grill rack, grill steaks and onions, covered, over medium heat or broil 4 in. from heat until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°) and onions are crisp-tender, 2-4 minutes on each side. Cut steak diagonally across the grain into thin slices. Serve with tortillas, onions, cilantro and lime wedges.
Nutrition Facts : Calories 288 calories, Fat 14g fat (5g saturated fat), Cholesterol 67mg cholesterol, Sodium 458mg sodium, Carbohydrate 7g carbohydrate (3g sugars, Fiber 1g fiber), Protein 31g protein.
SALSA-MARINATED SKIRT STEAK SOFT TACOS WITH REFRIED WHITE BEANS
Who said refried beans had to be pintos? Cannellini beans-cooked in the same skillet as the salsa-marinated steak-get the twice-cooked treatment, adding nutty creaminess to meaty tacos.
Provided by Food Network Kitchen
Categories main-dish
Time 55m
Yield 4 servings
Number Of Ingredients 10
Steps:
- MARINATE THE STEAK: Combine 1 cup of the salsa, the garlic, 2 tablespoons of the oil, the Worcestershire, and lime juice in a resealable plastic bag and add the steak. Shake to evenly disperse and marinate for at least 30 minutes at room temperature or up to 2 hours in the refrigerator.
- SET UP: Preheat the oven to 300 degrees F. Wrap the tortillas in aluminum foil and keep warm in the oven.
- SEAR THE STEAKS: Heat a large skillet over medium-high heat. Remove the steaks from the bag, allowing the large salsa bits and extra marinade to drip off, and pat with paper towels to dry slightly. Sprinkle with 1 teaspoon salt and a couple turns of pepper. Pour the remaining 2 tablespoons oil into the skillet and cook the steaks on one side until browned, about 4 minutes. Flip and cook until charred and medium-rare, about 3 more minutes. Let rest on a cutting board before slicing.
- MASH THE BEANS: Add the beans with their liquid to the same skillet and cook until the liquid has reduced by half, 4 to 6 minutes. Mash with a potato masher until smooth.
- ASSEMBLE THE TACOS: Slice the steak against the grain into 2- to 3-inch-long pieces. Spread the center of each tortilla with 1 tablespoon of the beans. Arrange a few slices of steak on top of each with some of the remaining salsa and some cilantro. Serve the extra beans on the side.
CHILI-RUBBED SKIRT STEAK TACOS
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
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.
CHILE-RUBBED SKIRT STEAK TACOS
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
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.
CHIPOTLE SKIRT STEAK TACOS
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
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.
Tips:
- Choose the right cut of steak. Skirt steak is a thin, flavorful cut of beef that is perfect for tacos. It is important to choose a skirt steak that is well-marinated and has a good amount of marbling.
- Cook the steak properly. Skirt steak should be cooked quickly over high heat. This will help to keep it tender and juicy. You can cook skirt steak on a grill, in a skillet, or under a broiler.
- Slice the steak against the grain. This will help to make the steak more tender and easier to chew.
- Use fresh, flavorful toppings. The best skirt steak tacos are made with fresh, flavorful toppings. Some popular toppings include salsa, guacamole, sour cream, and cheese.
- Serve the tacos immediately. Skirt steak tacos are best served immediately after they are made. This will help to keep the steak warm and juicy.
Conclusion:
Skirt steak tacos are a delicious and easy-to-make meal. By following the tips above, you can make the best skirt steak tacos that everyone will love. Whether you are having a party or just want a quick and easy meal, skirt steak tacos are a great option. They are sure to be a hit with everyone at your table.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love