Quick Grilled Skirt Steak Tacos

Dreaming of those mouthwatering street tacos from your favorite food truck? Get ready to bring that authentic flavor right to your own backyard with our sizzling grilled skirt steak tacos.

Say adios to dry, flavorless steak tacos. The trick is getting the grill ripping hot to sear this thin, budget-friendly cut quickly for tender, juicy strips bursting with smoky, charred flavor.

This is one of those cases where cooking a steak past the coveted medium-rare temp will give you the most flavor – just don’t tell Instagram. Worried about tough meat? Use our flank steak marinade to not only tenderize but to add to that melt-in-your-mouth texture. The best part? The longest part of this taco recipe is waiting for the grill to preheat.

And the toppings? We’ve got so many condiment options, from our homemade chimi to a spicy chipotle crema, that really bring the flavor to Taco Tuesday and any other night of the week.

Why Skirt Steak?

Skirt steak is a great cut for tacos, fajitas, salads, and more. This cut comes from the upper plate area of the cow (the abdomen, right below the rib primal) which means although it has heavy, coarse grain, it’s got tons of flavor and a great cheap cut for grilling hot and fast. The grain is very similar to a flank steak, but this cut is longer and skinnier, which means it’s the perfect cut when you need dinner quick.

Ingredients for these skirt steak tacos

• For the Grilled Skirt Steak:
  • Skirt steak – go by the weight on the package, as often the butcher will roll the meat to help it fit into the package, making it look smaller than it is.
  • Flank Steak Marinade for marinating, if desired
  • Taco seasoning or Fire Wrangler Zesty Ranchero Tex-Mex Blend
  • Kosher Salt and freshly ground black pepper
• For the Tacos:
  • Tortillas – either flour or corn tortillas work
  • Cabbage
  • Pickled red onions
  • Queso fresco or cotija cheese, you can find this in the refrigerated section at most grocery stores
  • Salsa
  • Avocado, or guacamole
  • Cilantro, chopped
  • Lime wedges, for squeezing
  • Chipotle crema
  • Chimichurri

How to Make Grilled Skirt Steak Tacos

1. Prep the Steak:
   • Remove the steak from the packaging and pat dry. You can optionally marinate it for 6 to 8 hours before grilling.
   • Season both sides of the steak liberally with your chosen spice blend.
   • Allow the steak to sit at room temperature while you prepare the grill.
2. Grill Setup:
   • Set up your grill for a single layer fire and clean and oil the grill grate. Check our recipe card for tips on gas, charcoal, and pellet grill.
   • Adjust the air vents for maximum airflow to the grill can preheat to high heat (around 500 degrees F).
3. Grill the Steak:
   • Place the steak on the grill and cook, rotating every 90 seconds to create even char marks. Cook to medium doneness (130 – 135 degrees F), making sure to flip it to cook all sides.
   • Transfer the grilled skirt steak to a baking sheet to rest. As the steak rests, its internal temperature will rise about another 5 degrees.
4. Toast the Tortillas:
   • Briefly grill the tortillas until warm and slightly charred, then wrap them in foil to keep them warm.
5. Slice and Serve:
   • After letting the steak rest for 5 minutes, slice it against the grain into thin strips.
   • Arrange the steak and toppings on a platter for guests to assemble their tacos.

Why the Spice Blend and Grilling Method Matter

• Flavor Depth: The Zesty Ranchero blend infuses the meat with intense flavors that are highlighted by the high heat of the grill.
• Texture and Juiciness: Quick grilling over high heat seals in the juices and creates a tantalizing char that’s perfect for tacos.

How to Serve Grilled Steak Tacos

Who doesn’t love a taco bar? Serve the sliced steak with warm tortillas and an array of toppings. Put out whatever your family favorites are. Let everyone build their own tacos, topping them with chimichurri or chipotle crema, and a squeeze of fresh lime for a burst of flavor.

How to store leftover grilled skirt steak

To store leftovers, wrap any taco toppings individually with plastic wrap, on a platter so they will stay fresh in the fridge. Then wrap any lefotever grilled skirt steak with foil after it’s cooked and place it in the refrigerator for up to 3 days.

We love using up the leftovers as another quick taco meal or chopping the meat to top a baked potato, with scrambled eggs or in wraps and sandwiches.

These grilled skirt steak tacos are loaded with bold flavors and fresh ingredients, and they’re sure to become a staple in your taco night rotation.

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