Description
This flavorful steak tacos recipe features tender marinated skirt steak, seared to perfection and served with fresh toppings like diced Roma tomatoes, red onions, avocado, Cotija cheese, and cilantro. The steak is marinated in a zesty blend of olive oil, lime juice, garlic, and chili powder, delivering bright and bold Mexican-inspired flavors. Perfect for a casual weeknight dinner or entertaining, these steak tacos offer a deliciously satisfying and easy-to-make meal.
Ingredients
Scale
Steak and Marinade
- 1 lb Skirt steak
- 1/3 cup Olive oil (plus 1 tablespoon for searing)
- 3 tbsp Lime juice
- 4 cloves Garlic (minced)
- 1/2 cup Fresh cilantro (chopped finely)
- 1 tbsp Chili powder
- 1 tsp Sea salt
- 1/2 tsp Black pepper
Toppings and Assembly
- 12 medium Corn tortillas (preferably warmed)
- 3/4 cup Roma tomatoes (finely diced)
- 1/4 cup Red onions (finely diced)
- 1 medium Avocado (diced)
- 1/3 cup Cotija cheese
- 1/2 cup Fresh cilantro (for garnish)
Instructions
- Prepare the Steak: Pat the skirt steak dry with paper towels. Place it into a large zip lock bag to prepare for marinating.
- Make the Marinade: In a small bowl, whisk together olive oil, lime juice, minced garlic, finely chopped cilantro, chili powder, sea salt, and black pepper. Pour this marinade over the steak in the bag, seal it tightly, and massage the marinade into the meat to ensure full coating.
- Marinate the Steak: Refrigerate the bagged steak and let it marinate for at least 3 hours, but no longer than 24 hours to prevent the meat from becoming mushy.
- Prepare for Cooking: Remove the steak from the marinade and discard the excess marinade. Pat the steak surface dry with paper towels to ensure a good sear.
- Heat the Skillet: Preheat a large cast iron skillet over medium-high heat until very hot; test by adding a drop of water, which should sizzle immediately. Add 1 tablespoon of olive oil to the pan.
- Sear the Steak: Add the skirt steak to the skillet and sear without moving it around. Cook times vary by desired doneness: 2-3 minutes per side for rare, 3-4 minutes for medium rare, 3.5-4.5 minutes for medium, 4-5 minutes for medium well, and 4.5-6 minutes for well done. Use a meat thermometer to check internal temperature: 120°F for rare, up to 160°F for well done. The steak will rise an additional 5°F while resting.
- Rest and Slice: Transfer the cooked steak to a cutting board or plate. Tent with foil and let it rest for 5 minutes to retain juices. Then slice the steak thinly against the grain for maximum tenderness.
- Assemble Tacos: Warm the corn tortillas. Layer slices of the rested steak into each tortilla, then top with diced Roma tomatoes, red onions, diced avocado, a sprinkle of Cotija cheese, and fresh cilantro leaves. Serve immediately and enjoy your delicious steak tacos.
Notes
- Marinating the steak for at least 3 hours enhances flavor and tenderness, but avoid exceeding 24 hours to prevent mushy texture.
- Patting the steak dry before searing is key to achieving a good crust.
- If you don’t have a cast iron skillet, use a heavy-bottomed skillet to get similar results.
- Use a meat thermometer to cook steak to your preferred doneness for best results.
- Warm the corn tortillas before assembling for soft, pliable tacos.
- Feel free to customize toppings based on your preferences, such as adding sliced jalapeños or salsa verde.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
Keywords: steak tacos, skirt steak, Mexican tacos, grilled steak, quick tacos, easy dinner, taco recipe
