Skirt steak taco's

Winner 2024

Ingredients

500–600 g Skirt steak **Marinade**

3 cloves Garlic, finely chopped

Juice of 1 lime

2 tbsp Olive oil

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp Chili powder

Salt and freshly ground black pepper, to taste **Tomato-onion-jalapeño salsa (relish)**

4 Tomatoes, diced (remove seeds first)

1 Small red onion, finely chopped

1 Jalapeño, finely chopped

2 Red chilies, finely chopped

Pinch of salt

Juice of ½ lime **Guacamole**

2 Ripe avocados

1 Jalapeño, finely chopped

1 Small onion, finely chopped

1 tbsp Fresh oregano, chopped

1 tbsp Avocado oil (or olive oil)

Juice of ½ lime

Freshly ground black pepper

Pinch of sea salt **Other ingredients**

250 g Crème fraîche

Handful Fresh coriander, finely chopped

Hot sauce (Frank’s Hot Sauce or your favorite)

10–15 Tacos (preferably corn tortillas, 10 cm diameter)

Grated cheese (optional, for a quick melt on the tacos or as topping)

Skirt steak tacos, a classic dish from Mexican cuisine, are especially loved for the rich flavor of the steak and the fresh, spicy toppings. Skirt steak is a long, thin, well-marbled cut of beef known for its deep flavor and quick cooking time at high heat. My personal favorite! In Mexico, this steak is often marinated and quickly grilled over an open flame, then sliced into thin strips and served in warm tortillas. For toppings, I recommend a tomato-onion-jalapeño salsa, some cilantro, crème fraîche, your favorite hot sauce, and a homemade guacamole. Use the toppings you enjoy most—this is just a (very tasty) suggestion.

SUMMARY

Cooked on the BBQ
Preparation time: 15 minutes
Marinate 3 hours or overnight
Cooking time: 10 minutes

Marinating the Skirt Steak

Mix all ingredients for the marinade in a large bowl.
Cut the skirt steak into pieces about 20 cm long.
Add the skirt steak to the marinade and ensure the meat is well coated.
Cover and let marinate in the fridge for at least 3 hours (preferably longer, up to overnight).

Making the Salsa

Mix all ingredients for the tomato-onion-jalapeño salsa in a bowl.
Season with salt and lime juice.
Keep chilled until ready to use.

Making the Guacamole

Roughly mash the avocados in a bowl.
Add onion, jalapeño, oil, lime juice, oregano, pepper, and salt to taste.
Mix briefly to keep a slightly chunky texture.

Cooking the Skirt Steak Tacos

Grilling the Steak
Preheat the BBQ or grill to around 225°C (direct heat). Grill the skirt steak 2–3 minutes per side, depending on thickness, to medium-rare/medium.

skirt steak

Warming the Tacos

Quickly warm the tortillas on the BBQ, in a pan, or in the oven. You can optionally melt some grated cheese on them to make it richer. Use a Tex-Mex cheese blend or cheddar.

Resting the Meat
Remove the steak from the grill and let it rest under foil for 5 minutes. Then slice against the grain into thin strips.

Assembling the Tacos
Time for the fun part: building the tacos.

Skirt steak
Spoonful of salsa
Spoonful of guacamole
Dot of crème fraîche
Some cilantro
A few drops of hot sauce to taste

It may look a bit messy, but when folded, none of it shows ;-)

skirt steak taco

Serving the Tacos

Fold the tortilla in half so it can be held without getting messy. Eating with your hands is perfect for these tacos. Fold and enjoy the combination of savory, spicy, sweet, and fresh flavors.

ENJOY!