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.
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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
- 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.
- 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).
- 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.
- Toast the Tortillas:
- Briefly grill the tortillas until warm and slightly charred, then wrap them in foil to keep them warm.
- 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.
Girl Carnivore Tips for Perfect Tacos
- Marinating: If time allows, marinate the steak to enhance its tenderness and flavor.
- High Heat Grilling: Keep the grill hot to ensure a quick sear and juicy steak.
- Resting the Meat: Allow the steak to rest before slicing to redistribute the juices.
- Slicing: It’s imperative with skirt steak to slice against the grain for the most tender bites.
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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Savor the bold flavors of our grilled skirt steak tacos, with tender, marinated beef charred to perfection on the grill.This recipe is so quick and easy you’ll wonder why you waited so long to try it.
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For the grilled skirt steak
For the Skirt steak tacos:
Prep the steak:
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Remove the skirt steak steak from the package and pat dry with a paper towel. Depending on the size of your grill, you may want to cut it in half or even thirds so that it fits better.
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Liberally season the steak on both sides with the taco seasoning or spice blend of your choice.
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Let the steak sit at room temperature while you prep the grill.
Preheat the grill:
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Prep the grill for high heat by building a single layer fire. Do this by pouring lit charcoal in a single layer in your grill.
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Place the grill grate over the coals and clean and oil it.
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Cover the grill and adjust the air vents for maximum airflow. Allow the coals to preheat to 500 degrees F.
Grill the skirt steak:
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When the grill is hot, use long tongs to place the skirt steak on the grill grates. Let it sit for 90 seconds, and then rotate it 90 degrees and grill another 90 seconds.
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Flip the steak and cook for 90 seconds, rotate and continue cooking, repeating this process rotating at needed for even cooking and until the steak has reached an internal temp of medium.
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Carefully transfer the steak to a rimmed baking sheet to rest and sprinkle with salt and pepper.
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Working in batches, toast the tortillas over the hot grill.
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Wrap them in foil when heated.
Slice and serve:
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Let the steak rest for 5 minutes before slicing it.
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For the most tender bites, slice against the grain into thin strips, no more than ¼” thick.
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Set out your taco toppings and let everyone build their skirt steak tacos.
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Enjoy with a squeeze of fresh lime juice.
Remove the steak from the marinade, pat dry, and continue with the recipe steps as directed from seasoning the steak onwards.
For a gas grill:
- Preheat your grill by turning all of the burners on high. Close the lid and let the grill preheat for 5 to 10 minutes.
- Clean and oil the grates.
- Adjust the controls so that your grill is around 500 degrees F for searing. Cook the skirt steak as directed.
For a charcoal grill:
- Light your charcoal in a charcoal chimney. When the coals are about 70% ashed over, pour the charcoal into the bottom of the grill in a single layer.
- Nestle the grill grate in place and adjust the air vents for maximum air flow. Cover the grill with the lid.
- Allow the grill to heat up for about 10 to 15 minutes, knowing the coals will get hotter when you remove the lid and expose the coals to more oxygen. Clean and oil the grill grates. Let the grill grates become hot enough that you can only hold your hand a few inches over the coals for a few seconds with the lid removed. Then, grill the steak as directed.
For a Pellet Grill:
- Preheat your pellet smoker for searing, or as hot as it will go.
- Clean and oil the grill grate.
- When the pellet grill has preheated, cook the steak as directed, adding time if needed to get a good sear if the grill doesn’t get above 400 degrees.
Helpful Links:
How to Light Charcoal
How to Use a Charcoal Grill
Steak Temp Guide
Cheap cuts of Beef for Grilling
Serving: 1serving | Calories: 58kcal | Carbohydrates: 0.1g | Protein: 8g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 42mg | Potassium: 110mg | Fiber: 0.04g | Sugar: 0.04g | Vitamin A: 23IU | Vitamin C: 0.1mg | Calcium: 2mg | Iron: 1mg
FAQs
Slice skirt steak against the grain into thin, 1/4″ strips for tacos. Try to make the strips thinner than the width of a pencil. To make this easier, look at the grain of the meat before you grill it to help you find it when it’s cooked.
This thin steak is ideal for grilling. It cooks quickly over high heat.
We recommend cooking a skirt steak for about 3 minutes per side, rotating often.
