Steak Recipe

Prepare marinade

In a bowl combine 2 tbs olive oil, 2 tbs lime juice, 2 tsp minced garlic, 1 tsp ground cumin, 1 tsp smoked paprika, 1.5 tsp kosher salt and 1 tsp freshly ground black pepper. Whisk until emulsified.

Marinate steak

Place the trimmed skirt steak in a shallow dish or resealable bag. Pour half of the marinade over the steak, reserving the rest to brush later. Massage to coat, press out excess air (if using a bag) and refrigerate for at least 30 minutes and up to 2 hours. Remove steak from fridge 20 minutes before cooking to come toward room temperature.

Cook steak

Heat a heavy skillet or grill over high heat until very hot (450–500°F equivalent). Pat the steak dry with paper towels. Add a light drizzle of oil to the pan or brush on steak. Sear the skirt steak 3–4 minutes per side for medium-rare (internal temp 125–130°F), brushing with reserved marinade once during cooking. For medium, cook 1–2 minutes longer per side. Avoid overcooking—skirt steak is best medium-rare to medium.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Rest 7–10 minutes. Slice thinly across the grain at a 45° angle into bite-sized strips for tacos or larger slices for plating.

While the steak rests, toss trimmed asparagus with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a skillet or grill over medium-high heat. Cook asparagus 3–5 minutes, turning occasionally, until tender-crisp and charred in spots. Remove from heat and keep warm.

Combine 2 cups finely diced roma tomatoes, 1/2 cup finely diced white onion, 1/4 cup chopped cilantro, 1 minced seeded jalapeño, 2 tbs lime juice and 1/2 tsp kosher salt in a bowl. Taste and adjust salt or lime as needed. Let sit at room temperature for 10 minutes to meld flavors.

Warm corn tortillas: heat a dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred. If using butter, brush 1/2 tsp melted butter on each tortilla after warming. Stack covered in a towel to keep warm.

If you prefer melted cheese, place warm tortillas on a sheet pan, sprinkle 1–2 tbs shredded chihuahua cheese on each, and broil 1 minute until melted and bubbly. Alternatively, simply sprinkle cheeses on assembled tacos.

To build tacos: place warm tortilla on a plate, add 2–3 oz sliced skirt steak, a few asparagus spears (halved if long), 1–2 tbs pico de gallo, a sprinkle of crumbled queso fresco and a pinch of shredded chihuahua cheese (or melted). Repeat for remaining tortillas.

Garnish each taco with a squeeze of lime and hot sauce to taste. Serve remaining pico de gallo, cheese and lime wedges on the side. Leftover steak can be stored refrigerated up to 3 days.