Description
Juicy marinated skirt steak served on warm corn tortillas with a smoky, bright charred salsa verde. This interactive taco bar is perfect for gatherings and delivers restaurant-quality flavor at home.
Ingredients
Scale
- 1.5 to 2 pounds skirt steak
- 1/2 cup fresh orange juice
- 2 tablespoons lime juice
- 1 teaspoon ground cumin
- 1 tablespoon pure chili powder (Ancho or Guajilo)
- 4 cloves garlic, minced
- 3 tablespoons olive oil
- Salt and black pepper
- 1 pound tomatillos, husked and rinsed
- 2 medium jalapeño peppers
- 1/2 medium white onion, quartered
- 1 bunch cilantro, roughly chopped
- 2 cloves garlic, peeled
- 2 tablespoons lime juice (for salsa)
- Salt (for salsa)
- 12–16 small corn tortillas
- Optional toppings: crumbled queso fresco, diced white onion, radishes, avocado slices
Instructions
- Pat the skirt steak dry. In a large bowl, whisk together orange juice, lime juice, olive oil, cumin, chili powder, minced garlic, salt, and pepper.
- Add the steak to the marinade, massage to coat, cover, and refrigerate for at least 30 minutes or up to 24 hours.
- While the steak marinates, char the tomatillos, jalapeños, onion quarters, and garlic cloves on a grill or in a dry cast-iron skillet over medium-high heat until blackened and blistered (10-15 minutes).
- Transfer charred ingredients to a blender. Add cilantro, 2 tablespoons lime juice, and 1/2 teaspoon salt. Pulse until desired consistency is reached.
- Heat a grill or skillet over high heat. Cook the steak for 3-4 minutes per side for medium-rare (internal temp 130°F).
- Remove steak to a cutting board and let rest for 5-10 minutes.
- Slice the steak against the grain into thin strips.
- Warm corn tortillas in a dry skillet or directly over a gas flame.
- Assemble tacos with sliced steak, toppings, and charred salsa verde. Squeeze lime wedge over top and serve immediately.
Notes
Always slice the steak against the grain to ensure tenderness. Do not overcook the skirt steak; aim for medium-rare to medium. The salsa can be made ahead and stored in the fridge for up to a week. For a dairy-free version, skip the queso fresco.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Cuisine: Mexican
Nutrition
- Serving Size: 3 tacos per serving
- Calories: 350
- Sugar: 4
- Sodium: 400
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 20
- Fiber: 3
- Protein: 25
Keywords: carne asada, tacos, salsa verde, skirt steak, grilled tacos, mexican food, easy dinner, party food