Steak Tacos Recipe

Marinate steak

Pat the skirt steak dry with paper towels. In a bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, cumin, chili powder, 1 tsp kosher salt and 1 tsp black pepper. Place the steak in a shallow dish or zip-top bag and coat evenly with the marinade. Refrigerate for at least 30 minutes and up to 2 hours (bring to room temperature 20 minutes before cooking).

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (or preheat a grill to high). Add a thin film of oil to the pan. Sear the skirt steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) depending on thickness. Remove steak to a cutting board and let rest 8–10 minutes to retain juices.

Slice steak

Using a sharp knife, slice the steak thinly across the grain into bite-size strips suitable for tacos. Keep warm.

While the steak rests, toss trimmed asparagus pieces with 1 tbs olive oil, 1/2 tsp kosher salt and 1/4 tsp black pepper. Heat a skillet over medium-high heat and sauté asparagus 4–6 minutes until tender-crisp and slightly charred. Alternatively, roast on a sheet at 425°F (220°C) for 8–10 minutes. Remove from heat and keep warm.

Combine the diced tomatoes, diced onion, chopped cilantro, minced jalapeño, 1 tbs lime juice and 1/2 tsp kosher salt in a bowl. Taste and adjust seasoning. Let rest 10 minutes so flavors meld.

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm tortillas 20–30 seconds per side until pliable and slightly charred, or lightly brush with the 1 tsp oil/butter and warm in a skillet for extra flavor. Keep wrapped in a clean towel to stay warm.

If you prefer melted cheese, sprinkle grated Chihuahua cheese over warm tortillas for a few seconds in the skillet until just softened. Otherwise use cheeses cold.

Build tacos: place 2 warmed tortillas on a plate, add a portion of sliced skirt steak (about 2–3 oz per taco), top with a few asparagus pieces, a spoonful of pico de gallo, a sprinkle of crumbled queso fresco and a little grated Chihuahua cheese if desired.

Garnish with fresh cilantro leaves and serve with lime wedges and hot sauce on the side. Enjoy immediately.