Skirt Steak Street Tacos
- 20m Prep Time
- 10m Cook Time
- 1h Ready In
Skirt steak marinated in citrus and spices, grilled, and served in warm corn tortillas with fresh pico de gallo. Simple and authentic street tacos perfect for Taco Tuesday.
Ingredients
- 454 g skirt steak
- 118 ml freshly squeezed navel orange juice
- 59.1 ml freshly squeezed lime juice
- 59.1 ml roughly chopped white onion roughly chopped
- 29.6 ml chopped jalapeño pepper chopped
- 14.8 ml minced garlic minced
- 2.46 ml ground black pepper
- 2.46 ml kosher salt
- 2.46 ml chili powder
- 1.23 ml cumin
- 14.8 ml Beef Rub
- 177 ml diced fresh tomatoes diced
- 118 ml diced white onion diced
- 29.6 ml chopped fresh cilantro chopped
- 14.8 ml chopped jalapeño pepper chopped
- 7.39 ml minced garlic minced
- 7.39 ml freshly squeezed lime juice
- 1.23 ml kosher salt
- 8 corn tortillas
Nutrition (per serving, estimated)
Estimated based off 13 of 19 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 53.3 mg
- Iron: 0.85 mg
- Magnesium: 37.2 mg
- Phosphorus: 147 mg
- Potassium: 237 mg
- Zinc: 0.72 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 454 g skirt steak
- 118 ml freshly squeezed navel orange juice
- 59.1 ml freshly squeezed lime juice
- 2.46 ml ground black pepper
- 2.46 ml kosher salt
- 2.46 ml chili powder
- 1.23 ml cumin
- 14.8 ml Beef Rub
- 7.39 ml freshly squeezed lime juice
- 1.23 ml kosher salt
- 8 corn tortillas
Prepare
- 59.1 ml roughly chopped white onion, roughly chopped
- Chop 29.6 ml chopped jalapeño pepper
- Mince 14.8 ml minced garlic
- Dice 177 ml diced fresh tomatoes
- Dice 118 ml diced white onion
- Chop 29.6 ml chopped fresh cilantro
- Chop 14.8 ml chopped jalapeño pepper
- Mince 7.39 ml minced garlic
Let's Cook
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Step 1.
Trim any excess fat or silverskin from both sides of the skirt steak. If the steak is one long piece, cut it into 8-inch lengths for easier marinating and grilling.
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Step 2.
In a 1-gallon ziplock bag, combine ½ cup orange juice, ¼ cup lime juice, ¼ cup chopped white onion, 2 tablespoons chopped jalapeño, 1 tablespoon minced garlic, ½ teaspoon black pepper, ½ teaspoon salt, ½ teaspoon chili powder, and ¼ teaspoon cumin. Add the steak, squeeze out excess air, seal the bag, and refrigerate for at least 1 hour but no more than 6 hours.
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Step 3.
Prepare the grill for direct cooking over medium-high heat. Remove the steak from the marinade, pat dry with paper towels, and discard the marinade. Season both sides of the steak with 1 tablespoon Beef Rub.
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Step 4.
Place the steak on the grill, close the lid, and cook for 5 minutes until a nice sear forms. Flip the steak and cook for 4 to 5 minutes more, until an instant-read thermometer inserted into the thickest part reads 125°F to 130°F for medium-rare. Transfer the steak to a cutting board and let rest for 10 minutes.
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Step 5.
While the steak rests, make the pico de gallo: In a medium bowl, combine ¾ cup diced tomatoes, ½ cup diced white onion, 2 tablespoons chopped cilantro, 1 tablespoon chopped jalapeño, 1½ teaspoons minced garlic, 1½ teaspoons lime juice, and ¼ teaspoon salt. Stir to combine, then taste and add more salt if needed.
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Step 6.
After the steak has rested, slice it thinly against the grain. First cut the steak into 4-inch squares, then turn each square so the muscle striations run perpendicular to your knife. Slice at a 45-degree angle as thinly as possible.
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Step 7.
Warm 8 to 12 corn tortillas on the grill or in a dry skillet. Fill each tortilla with sliced steak and pico de gallo. Add optional toppings like a squeeze of lime and fresh cilantro.