Texican Skirt Steak Tacos

Texican Skirt Steak Tacos


Paula: After a 3-hour drive to the lake, the best quick meal is skirt steak, rubbed with warm Mexican spices, marinated long enough to shuck corn and build a fire, and charred over a hot grill (ideally barefoot), right?

Scott: Of course. With the possible addition that allowing your steak to continue to brine for the extra few minutes that it takes to saber some ice chunks into a glass and pour yourself a whiskey drink can be a real difference maker.

Paula: Or a nip of repasado (pauses to take sip). Indeed, a few extra minutes or even hours of marination enhance the magical powers of a sultry spice blend (and result in very tender steak). This recipe doesn’t require any prep, but if you’re in over achiever mode you can slather the meat with spices and refrigerate it up to 8 hours in advance.

Scott: Foot covering is non-compulsory when I am at the lake, but tacos are mandatory and I must admit that I am drawn to foods with the word sultry in their descriptions.

Paula: Tacos are a personal pursuit of course, so you can top these babies any which way. I love skirt steak in charred corn tortillas with fresh cilantro, a squeeze of lime, and a spoonful of red salsa. But grilled peppers and scallions, sliced avocados, or grated Cotija cheese could easily join the party. Which I’m about to do, dinner beckons, over and out.

Scott: 10-4.

Skirt Steak Tacos

Serves 4 to 6

  • 2 pounds skirt steak (about 3 large pieces)
  • ¼ cup Texican Mexican Spice
  • 2 tablespoons vegetable oil
  • 1 bunch scallions
  • 2 jalapenos
  • Chopped fresh cilantro, lime wedges, and charred tortillas, for serving
  • Salsa, for serving

Place the meat in a baking dish, sprinkle both sides of each cut with Texican Mexican spice, drizzle with vegetable oil and use your hands to evenly coat. Set aside to marinate at room temperature for 30 minutes.

Prepare a charcoal grill for two-zone cooking, and build a medium fire, or heat a gas grill to high. When the coals are glowing red and covered with a fine gray ash, place the steaks over direct heat and grill for about 3-4 minutes, until nicely charred, then flip the meat and cook for 2-3 minutes more.

Flip the steaks again a time or two, rotating them around the heat as needed for even cooking, until an instant-read thermometer inserted into the center of the steak reads 125°F; carryover heat will take it to 130°F for medium rare as it rests.

Transfer the steak to a cutting board to rest for 5-10 minutes. Meanwhile, char the scallions, jalapenos, and tortillas on the grill. Thinly slice the meat against the grain and arrange the slices on a platter and serve with warm tortillas, scallions and jalapenos (sliced as desired), cilantro, lime wedges, and your favorite salsa.


Grill-side banter provided by food writer, cookbook author and grilling enthusiast, Paula Disbrowe, and infamous grill nerd and co-owner of PK Grills, Scott Moody.

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