Description
Bring the taco truck home with these Sizzling Skirt Steak Street Tacos. Marinated beef, fresh lime, and warm corn tortillas create an authentic flavor experience. These tacos feature tender skirt steak quickly seared for caramelized edges.
Ingredients
- 2 tablespoons soy sauce
- 2 tablespoons fresh lime juice
- 2 tablespoons vegetable oil
- 4 cloves garlic minced
- 2 teaspoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon dried oregano
- 1 1/2 pounds skirt steak cut into 1/2 inch pieces
- 12 small corn tortillas
- 1 small red onion diced
- 1/2 cup fresh cilantro chopped
- 2 limes cut into wedges
Instructions
- Whisk together the soy sauce, fresh lime juice, 1 tablespoon of the vegetable oil, minced garlic, chili powder, ground cumin, and dried oregano in a large bowl.
- Add the chopped skirt steak pieces to the bowl and toss well to coat the meat evenly in the marinade.
- Cover the bowl and refrigerate the steak for at least 1 hour to allow flavors to penetrate.
- Heat the remaining 1 tablespoon of vegetable oil in a large cast-iron skillet over medium-high heat.
- Add the steak and all the marinade liquid to the hot skillet in a single layer.
- Cook the steak for 6 minutes, stirring frequently, until the liquid reduces and the meat is browned.
- Verify the steak pieces reach a minimum internal temperature of 145°F and remove from heat to rest for 3 minutes.
- Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side while the meat rests.
- Double up the tortillas to create six sturdy taco bases.
- Divide the cooked steak evenly among the warmed tortillas.
- Top each taco generously with diced red onion and chopped fresh cilantro.
- Serve immediately with fresh lime wedges on the side for squeezing.
Notes
- Marinate the steak for at least 1 hour for best flavor.
- Use a hot cast-iron skillet to achieve good searing.
- Rest the steak briefly before serving.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican-Inspired