Skirt Steak Recipe

Prep and Marinate

Trim any excess silver skin from the skirt steak and pat dry with paper towels. In a bowl, combine 2 tablespoons olive oil, 2 tablespoons lime juice, minced 3 garlic cloves, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1.5 teaspoons kosher salt, and 1 teaspoon black pepper. Place the steak in a shallow dish or zip-top bag and pour the marinade over it, rubbing to coat evenly. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature 30 minutes before cooking.

Cook the Steak

Heat a cast-iron skillet or heavy grill pan over high heat until very hot (a few minutes). Add a thin film of oil to the pan. Remove steak from marinade and shake off excess. Sear the skirt steak 2–3 minutes per side for medium-rare (internal temperature 125–130°F / 52–54°C), 3–4 minutes per side for medium. Avoid moving the steak while searing to develop a good crust. If steak is long, cook in batches or fold gently so it fits in the pan.

Rest and Slice

Transfer the cooked steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute. Slice thinly against the grain into 1/4-inch strips for tender bites.

While the steak marinates, prepare quick pickles. In a small saucepan, combine 1/2 cup rice vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 teaspoon salt. Heat gently just until sugar and salt dissolve; do not boil. Place 1/2 cup julienned carrot and 1/2 cup thinly sliced red onion in a jar or bowl and pour the warm brine over them. Let cool to room temperature, then refrigerate for at least 15–20 minutes. These will keep covered in the fridge for 3–5 days.

Make the chimichurri while the steak rests. In a food processor or by hand, finely chop 1 cup packed parsley, 1/2 cup packed cilantro, and 2 teaspoons fresh oregano (or use dried oregano). Add 3 garlic cloves, 2 tablespoons red wine vinegar, 6 tablespoons olive oil, 1/2 teaspoon red pepper flake, 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Pulse briefly in the processor to combine — the texture should be loose and slightly chunky. Taste and adjust salt, vinegar, or oil. Transfer to a small bowl and let sit 10 minutes for flavors to meld.

Warm the flour tortillas: Stack them and wrap in foil, then heat in a 350°F (175°C) oven for 8–10 minutes, or warm each briefly in a dry skillet over medium heat about 20–30 seconds per side until pliable with light brown spots.

Prepare toppings: halve and pit the avocado, slice thinly or mash with a fork and a squeeze of lime if preferred. Thinly slice the serrano pepper (remove seeds for less heat) and set lime wedges on the side.

Assemble tacos/serving: Lay a warmed tortilla on a plate, add a few strips of sliced skirt steak, a spoonful of pickled carrots and onions, a few slices of avocado, and a couple slices of serrano pepper (to taste). Serve chimichurri on the side for drizzling or dipping and offer lime wedges. Repeat for remaining tortillas.

Serve: Plate with extra pickles and chimichurri alongside. Leftover steak keeps in the refrigerator for up to 3 days; reheat gently to avoid overcooking.