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    You are here: Home » Meal Type » Main Dishes » Skirt Steak Tacos

    Skirt Steak Tacos

    August 15, 2023 by Danielle Esposti

    May contain affiliate links. See our Privacy Policy and disclosure.

    Jump to Recipe Print Recipe
    Three skirt steak tacos in corn tortilla shells on a grey plate, each topped with diced avocado, red onion, and crumbled queso fresco cheese; title bar at the top reads "easy grilled skirt steak tacos"
    Top - side view, skirt steak slices tucked into warm tortillas topped with avocado, red onion, and cheese; bottom - three skirt steak tacos on a dark grey plate; title bar in the middle reads "grilled skirt steak tacos".

    Go against the grain this Taco Tuesday. Grilled Skirt Steak Tacos are just as fast and budget-friendly as ground beef tacos or chicken tacos. An easy 5-minute marinade adds tons of flavor and locks in moisture while grilling marinated skirt steak. Just a few minutes on each side gets you perfect charred crust and tender, juicy meat that pairs perfectly with your favorite taco toppings.

    Side view, thin slices of skirt steak tucked into a corn tortilla and topped with avocado, red onion, and crumbled queso fresco cheese.
    Jump to:
    • Why Skirt Steak?
    • The Secret to the Best Steak Tacos? It’s All In The Marinade!
    • Skirt Steak Taco Marinade
    • How to Make Skirt Steak Tacos
    • Steak Grilling Tips
    • Toppings for Steak Tacos
    • Recipe

    Not to sound harsh, but if I show up at your house and you serve me a perfect rib eye or tender filet mignon, I will absolutely be appreciative, but I’m not going to be impressed. Nature intended for those steaks to practically melt in your mouth when properly cooked. Nature did not give every animal part the same grace.

    You can get a passable sirloin strip literally anywhere (like, even in an air fryer!). You want to be impressed? Find a taqueria that serves tongue or tripe tacos, and tell me what those chefs have done with offal isn’t miraculous.

    Now, I’m certainly not getting organ meat-level extreme at home. But plenty of people still treat “working” or “butcher’s cuts” like proverbial chopped liver, because they require additional before and after-thought to ensure they don’t wind up tough and gamey.

    I’m not suggesting you can turn a marinated skirt steak into prime rib, but you can turn a grilled skirt steak into the most amazingly flavorful, tender, juicy grilled steak tacos with a few simple tricks.

    A skirt steak taco in a corn tortilla on a dark grey plate, topped with avocado, red onion, and queso fresco; the plate is surrounded by a striped linen napkin and small bowls of taco toppings.

    Why Skirt Steak?

    There’s a time and a place for a T-bone, but when it comes to recipes for steak sandwiches, steak skewers, steak salads, and steak stir frys, “flat steaks” out-perform pricier cuts. If your dish calls for sliced steak, then skirt, flank, hanger, and flat iron will give you the best bite for your buck. Tacos and fajitas are no exception.

    Skirt steak is our favorite of the four flat “working cuts” for a few reasons.

    • First and foremost, it’s thin, so it cooks up quickly. You’ll get a perfectly cooked medium-rare to medium steak in just 3-4 minutes per side, leaving you with a crispy, charred outside and tender, juicy interior.
    • As the fattiest of the four flat steaks, it stays nice and moist, even on high grill heat. Plus, fat means flavor!
    • Lastly, it’s practical. Skirt steak is more economical than more traditionally “tender” cuts and it also soaks up marinades like a total boss.
    Three skirt steak tacos in corn tortilla shells on a grey plate, each topped with diced avocado, red onion, and crumbled queso fresco cheese.

    The Secret to the Best Steak Tacos? It’s All In The Marinade!

    Well, technically the secret is “location, location, location” plus marinade.

    While cuts from the beef plate, like skirt steak, boast quite a bit of connective tissue – which tend to make them tougher – their thick, loose grain also means there’s (literally) more room to absorb marinade. And more room not only means more flavor, but meat that’s more tender.

    Skirt Steak Taco Marinade

    This 5-minute marinade for grilled steak is simple and easy, but jam packed with flavor from lime, garlic, and cumin. Marinating skirt steak for one hour will hit the sweet spot for this taco recipe, but will hold up just fine at 8-10 hours. It’s a great recipe to “set and forget” in the morning, so it’s ready to cook by suppertime.

    How to Make Skirt Steak Tacos

    Grilled Skirt Steak Tacos make for one of the most flavorful Taco Tuesdays on record. Marinate in lime, garlic and cumin for at least an hour. Grill your marinated skirt steak until a crisp, charred crust forms. Slice against the grain, then pile in warm corn tortillas with your favorite toppings.

    Two pieces of skirt steak on a white cutting board seasoned with salt and pepper with a bowl of marinade in the corner.
    Pat the steak dry, divide into two pieces, and season with salt and pepper. Whisk the marinade ingredients in a small bowl.
    Skirt steak pieces coated in marinade in a sealed gallon bag.
    Place the steak into a resealable bag, then pour in the marinade. Marinate at least 1 hour and up to 10.
    Grilled skirt steak in a grill pan.
    Grill over heat heat on a grill plate or traditional grill.
    Side view - two pieces of marinated then grilled skirt steak in a grill pan.
    Cook 3-4 minutes per side for medium rare. Remove from the grill once the steaks hit an internal temperature of 130°F.
    Side view, thinly sliced pieces of skirt steak on a cutting board.
    Rest on a cutting board for 5-10 minutes, then slice AGAINST THE GRAIN for tender slices.
    A corn tortilla on a dark grey plate layered with thinly sliced skirt steak, avocado, red onion, and crumbled queso fresco cheese.
    Pile into warm tortillas with your favorite toppings.
    1. Pat the steaks dry, then divide into 2 pieces for easier marinating and grilling. Season generously on both sides with salt and pepper, then set aside for 10 minutes to allow the salt to penetrate.
    2. Whisk the marinade ingredients in a small bowl, then pour into a sealable bag. Add the steaks, press out the air, then seal. Squish the marinade all over the steak pieces to ensure even cover.
    3. Marinate in the fridge at least 1 hour, and up to 10.
    4. When you’re ready to grill, remove the steaks from the marinade and set onto a plate to come to room temperature.
    5. Prepare a grill or grill pan for high heat.
    6. Grill the steaks 3-4 minutes per side with lid open until the internal temperature registers 130°F (for medium rare) or 140°F (for medium).
    7. Remove from the grill, place on a cutting board, and rest for 10 minutes. The rest period will both allow the juices to settle and the temperature to rise an additional 5°.
    8. Thinly slice the steak agains the grain, then layer into warm tortillas with your favorite toppings.

    Steak Grilling Tips

    • Heat the grill properly – allow it at least 10-15 minutes to get to HIGH.
    • Allow the steaks to come to room temperature after removing from the marinade – this will allow for quick, even cooking.
    • Grill with the lid OPEN for great charring. Skirt steak is thin and will cook quickly.
    • Rest the steak for 10 minutes – no more, no less – for ideal temperature and texture.
    • Cut against the grain for very tender slices of steak for your tacos. If you’re unsure about how to slice against the grain, this is a terrific video tutorial.
    Side view, a close-up view of a steak taco in a corn tortilla shell with grilled skirt steak, avocado, red onion, and crumbled queso fresco cheese.

    Toppings for Steak Tacos

    The marinade makes the crust of the steak super flavorful so we keep the toppings simple – diced avocado, finely chopped red onion, and mild queso fresco cheese.

    But don’t let our preferences stop you! Use your favorite taco toppings like: pico de gallo or diced tomato, shredded lettuce, shredded cheese, pickled red onions, cotija cheese, sliced or pickled jalapeno pepper, shredded cabbage, fresh or pickled radishes, black or pinto beans.

    And if you’re already going big, we highly recommend a drizzle of cilantro lime crema over top of grilled steak tacos for a winning finish.

    Three skirt steak tacos on a dark grey plate surrounded by a striped linen napkin and small bowls of queso fresco cheese and minced red onion.

    Did you make these skirt steak tacos? I’d love to know how they turned out! Leave a comment and a rating below.

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Three skirt steak tacos in corn tortilla shells on a grey plate, each topped with diced avocado, red onion, and crumbled queso fresco cheese.

    Tender and Charred Skirt Steak Tacos

    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Grilled Skirt Steak Tacos make for one of the most flavorful Taco Tuesdays on record. Marinade in lime, garlic and cumin for at least an hour. Grill your marinated skirt steak until a crisp, charred crust forms. Slice and serve in warm corn tortillas with your favorite toppings.
    Prep Time: 15 minutes mins
    Cook Time: 10 minutes mins
    Marinating Time: 1 hour hr
    Total Time: 1 hour hr 25 minutes mins
    Servings : 6 2 tacos per person
    Calories: 486

    Ingredients

    • 1.5 lb skirt steak, divided into 2 pieces
    • 1 tsp kosher salt
    • ½ tsp ground pepper

    Skirt Steak Marinade

    • ⅓ c olive oil
    • 2 tbsp lime juice
    • 1 tsp lime zest
    • 2 cloves garlic, minced
    • 1 tsp cumin

    For Serving

    • 12 corn tortillas, warmed
    • 2 avocados, diced to ½"
    • ½ medium red onion, finely chopped
    • ½ c queso freso cheese, crumbled

    Instructions

    • Remove the steak from its packaging and arrange on a large plate or cutting board. Pat very dry using paper towels, then sliced in half into two approximately 12” long pieces. Season both sides with salt and pepper. Rest 10 minutes to allow the salt to infuse and season the steak.
    • In a small bowl, whisk the olive oil, lime juice, lime zest, garlic and cumin until smooth. Place the steak in a resealable bag and pour the marinade over the steak. Squeeze as much air as possible out of the bag, then seal and place in the fridge for at least an hour and up to 10.
    • When you are ready to cook, heat a grill pan or grill to high heat. Remove the steak from the bag, allowing the excess marinade to drip from the steaks. Place the marinated steaks on a plate or cutting board and allow the steak to come to room temperature while the grill heats up, 10-15 minutes.
    • Place the steaks on the grill. Grill 3-4 minutes per side over high heat with the lid open, or until the internal temperature registers 130°F. Remove from the grill and place on a cutting board. Rest 10 minutes, to allow the juices to settle and for the temperature to rise to approximately 135°F.
    • Thinly slice the steak against the grain, then layer into warmed tortillas with your favorite toppings. Enjoy!

    Notes

    Nutrition information is for 2 tacos. Assumes per taco:  1.5 ounces cooked skirt steak, ⅙ of an avocado, 2 teaspoons red onion, 2 teaspoons crumbled cheese.

    Nutrition Information

    Serving: 2tacos, Calories: 486kcal (24%), Carbohydrates: 28g (9%), Protein: 30g (60%), Fat: 28g (43%), Saturated Fat: 8g (40%), Polyunsaturated Fat: 2g, Monounsaturated Fat: 15g, Trans Fat: 0g, Cholesterol: 89mg (30%), Sodium: 536mg (22%), Potassium: 520mg (15%), Fiber: 6g (24%), Sugar: 1g (1%), Vitamin A: 3% (3%), Vitamin C: 13% (13%), Calcium: 14% (14%), Iron: 20% (20%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    31 Comments
    Filed Under: 30 Minute Meals, Gluten Free, Grilled Steak, Kid Friendly, Main Dishes, Spring Recipes, Summer Recipes Tagged With: avocado, beef, cilantro, dinner, entree, good for leftovers, steak, tacos, weeknight

    Reader Interactions

    Comments

    1. Bakeca Brescia

      May 03, 2017 at 12:18 pm

      Delicious recipe, will definitely try it!

      Reply
    2. Sues

      March 27, 2018 at 5:02 pm

      5 stars
      We love tacos, too, and could probably eat them every single night. Especially when there is skirt steak involved!! And I can’t believe how quick and easy these are to prepare 🙂

      Reply
      • Danielle

        March 27, 2018 at 11:31 pm

        Weeknights need to be fast and easy around here, or we don’t eat 😀

        Reply
    3. Sara

      March 27, 2018 at 5:18 pm

      5 stars
      I love a good taco, this looks like the perfect recipe to make for my family this week!

      Reply
      • Danielle

        March 27, 2018 at 11:33 pm

        Thanks Sara! My kids *love* these (and that’s saying quite a bit for my picky oldest).

        Reply
    4. Valentina

      March 27, 2018 at 6:12 pm

      5 stars
      Oh my goodness, I could practically drink that cilantro crema. YUM! And of course the rest of the beautiful, bright ingredients looks delicious also.

      Reply
      • Danielle

        March 27, 2018 at 11:32 pm

        I may or may not have eaten it by the spoonful!

        Reply
    5. Hannah

      March 27, 2018 at 6:21 pm

      5 stars
      I love cilantro crema, it really is super easy and it adds so much flavor! It’s amazing that this dish reminds you of something special, so you can make it every day and remember the memories. :))

      Reply
      • Danielle

        March 27, 2018 at 11:32 pm

        I love how food is so entwined in our lives and just a taste of something can bring back a flood of memories. And of course it helps if those memories are connected to tacos!

        Reply
    6. Rose

      March 27, 2018 at 6:58 pm

      5 stars
      I’m always excited when I figure out how to recreate a favorite restaurant dish at home. Nice touch with the creama – Yum!

      Reply
      • Danielle

        March 27, 2018 at 11:33 pm

        Thanks Rose!

        Reply
    7. Karly

      March 28, 2018 at 10:58 am

      You had me at tacos! These look amazing!! Thanks for sharing!

      Reply
      • Danielle

        March 29, 2018 at 2:08 pm

        I think we’re on the same wavelength! My pleasure.

        Reply
    8. Olivia

      November 23, 2019 at 10:51 am

      3 stars
      I tried this recipe. It was really fast and easy to prep. Had very interesting flavors but I didn’t like it. The salsa, cilantro cream and corn tortilla stood out more than the meat that I marinated for 8 hours. I ended up add more salt than expected but I’m husband did like

      Reply
    9. Caleb A Mears

      June 06, 2020 at 3:04 pm

      5 stars
      I think the skirt steak is the taco master

      Reply
    10. bklynn

      August 17, 2020 at 12:07 am

      5 stars
      made it for every bbq and always a hit, just make sure to add finish salt at the end.

      Reply
    11. Carol M

      August 14, 2021 at 8:47 am

      5 stars
      Delicious flavor. Great summer meal!!

      Reply
    12. Docmike

      March 15, 2022 at 7:47 pm

      5 stars
      Great recipe; cilantro lime salsa really makes the meat stand out. Thanks.

      Reply
    13. Lauren

      October 06, 2022 at 4:21 pm

      5 stars
      These tacos were great. I put them in the marinade before a camping trip and they are fantastic the first night.

      Reply

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