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My skirt steak tacos bring bold, smoky, and juicy flavors with minimal effort. A quick marinade of lime, garlic, Worcestershire sauce and chili powder infuses the steak with deep flavor, while a hot pan or grill locks in all that juicy goodness. These tacos don’t last long in my house, and I promise they won’t in yours either!
Key Ingredients
- Salt & Pepper – Enhances the beefy flavor.
- Garlic – Adds a deep, savory kick.
- Onion powder – Brings out a mild sweetness.
- Olive oil – Helps the marinade stick and tenderizes the meat.
- Chili powder – Adds warmth and subtle heat.
- Lime juice – Brightens up the marinade and helps break down the fibers for tenderness.
- Worcestershire sauce – Deepens the umami flavor with a bit of tang.
Skirt Steak Tacos
Ingredients
- 1 ½ lbs Skirt steak
- salt
- pepper
- 5 cloves garlic
- 2 tsp Onion powder
- 1/4 cup olive oil
- 1 tsp chili powder
- Juice of 1 lime
- ¼ c Worcestershire sauce
Instructions
- Place the steak in a bowl or ziplock with all of the ingredients. Shake it up and let marinate in the fridge for 2hrs to overnight.
- When ready to cook, pat the steak to wipe off some of the marinade. Cut the steak into smaller pieces if needed to make it easier for cooking. Season both sides of the steak with salt and pepper.
- Heat a large skillet over medium high heat. Once hot add about 1 tbsp of cooking oil. Add the steak and cook until desired temperature. For steak tacos, I like my steak to be medium. It should be around 3-4 min per side, depending on the thickness of the steak. I take the steak out at around 135 degrees because the temperature will continue to rise while the steak is resting.
- Let rest for 10 minutes before cutting into it. Cut against the grain. Serve with tortillas and toppings of choice. I love cotija cheese, salsa verde and cilantro.
Notes
• medium 140-145°F
• medium well 150-155°F
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
How to grill skirt steak
If you prefer to grill instead of pan-sear, here’s how to do it right:
1. Preheat the grill to high heat (about 450-500°F).
2. Oil the grates lightly to prevent sticking.
3. Remove excess marinade, season with salt and pepper, and place the steak directly on the grill.
4. Grill for 3-4 minutes per side, flipping once, until it reaches your desired doneness (medium-rare: 135°F, medium: 140-145°F).
5. Let it rest for 10 minutes, then slice against the grain for the juiciest texture.
More recipes to try
- Mongolian Ground Beef Noodles
- Garlic Butter Steak Bites
- Lemon Blueberry Bread (video)
- Tomatillo Salsa
Faqs about this recipe
Yes! Flank steak is a great alternative, but it’s slightly leaner and needs to be sliced extra thin.
I love cotija cheese, salsa verde, pickled onions, and fresh cilantro, but feel free to add avocado, lime wedges, or jalapeños for an extra kick.
At least 2 hours, but overnight is best for deeper flavor.
