Steak Skirt Steak Recipe

Marinate

Make a marinade by mincing garlic and whisking it with olive oil, lime juice, cumin, smoked paprika, kosher salt and black pepper. Place the skirt steak in a shallow dish or zip-top bag, pour marinade over, rub to coat both sides. Marinate at room temperature for 20–30 minutes or refrigerate up to 4 hours (bring to room temp 30 minutes before grilling).

Grill or Pan-sear

Preheat grill to high (about 500°F/260°C) or heat a heavy skillet over high heat until very hot. Remove steak from marinade and pat dry. Grill or sear 3–5 minutes per side for medium-rare (thicker pieces may need longer). Internal temp target 125–130°F for medium-rare, 135°F for medium. Let steak rest on a cutting board for 8–10 minutes.

Slice

Slice the skirt steak thinly across the grain into 1/4-inch slices. Keep warm while finishing other components.

While steak is marinating or resting, cut onion into 1/2-inch slices and bell peppers into 1/2-inch strips. Toss vegetables with vegetable oil, salt and black pepper. Grill in a grill basket or on a sheet pan over the grill, or sauté in a hot skillet for 6–10 minutes, stirring occasionally, until edges are charred and vegetables are tender-crisp. Remove from heat and keep warm.

Halve and pit avocados and scoop flesh into a bowl. Mash with a fork to desired texture. Stir in finely chopped red onion, lime juice, chopped cilantro, salt and finely diced jalapeño if using. Taste and adjust salt or lime. Keep covered until serving to minimize browning.

Dice tomatoes and combine with finely chopped white onion and chopped cilantro in a small bowl. Add lime juice and salt, stir to combine. Let rest 5–10 minutes to meld flavors.

Warm tortillas on a hot dry skillet or directly on the grill for 20–30 seconds per side until pliable and lightly charred. Alternatively, wrap in foil with butter or oil and heat in a 350°F oven for 8–10 minutes. Keep wrapped to stay warm.

If rice is not already cooked, cook according to package instructions. Reheat cooked rice with a splash of water in a covered skillet or microwave. In a small saucepan, warm drained beans with cumin and salt over medium heat until heated through, stirring occasionally. Combine rice and beans gently if desired or serve side-by-side.

Arrange warm tortillas, sliced skirt steak, grilled onions and peppers, guacamole, pico de gallo, and rice & beans on a serving board or plates. Build tacos by placing a few slices of steak on a tortilla, topping with grilled vegetables, a spoonful of guacamole and pico, garnish with cilantro and a squeeze of lime. Serve additional rice & beans on the side and hot sauce to taste.