Steak Taco

Savory skirt steak meets vibrant Mexican flavors in these mouthwatering steak tacos! Grilled to perfection, the steak is paired with a colorful sauté of onions, bell peppers, and jalapeños, all wrapped up in a warm corn tortilla and topped with a sprinkle of cilantro and a dollop of sour cream.

Ready Time

2 hrs

Yields

10 servings

Ingredients

1 pound skirt steak
2 tablespoons olive oil
2 cloves garlic, minced
1 teaspoon dried oregano
1/2 teaspoon ground cumin
1/2 teaspoon chili powder
1/4 teaspoon paprika
Salt and pepper, to taste
10 corn tortillas
1 large onion, diced
2 large bell peppers, diced
2 large tomatoes, diced
1 jalapeño pepper, seeded and finely chopped
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Shredded cheese, for serving
Sour cream, for serving
Salsa, for serving

Instructions

Preheat your grill to medium-high heat. Season the skirt steak with salt, pepper, oregano, cumin, chili powder, and paprika.

Brush the grill with olive oil to prevent sticking.

Grill the steak for 4-5 minutes per side, or until it reaches your desired level of doneness. Let the steak rest for 5 minutes before slicing it thinly against the grain.

In a large skillet, heat 1 tablespoon of olive oil over medium-high heat.

Add the diced onion and cook for 3-4 minutes, or until softened. Add the diced bell peppers and cook for an additional 4-5 minutes, or until tender.

Add the diced tomatoes and cook for 1 minute, stirring occasionally.

In a small bowl, mix together the minced garlic and chopped jalapeño pepper. Add this mixture to the skillet and cook for 1 minute, stirring constantly.

Warm the corn tortillas by wrapping them in a damp paper towel and microwaving for 20-30 seconds.

Assemble the tacos by slicing the grilled steak into thin strips and placing them onto a warmed tortilla. Top with the sautéed onion and bell pepper mixture, and sprinkle with chopped cilantro.

Serve with shredded cheese, sour cream, and salsa on the side.

Offer a lime wedge on the side and enjoy!

Notes

For this recipe, it’s essential to have all the ingredients ready and within arm’s reach, as the cooking process moves quickly.

To ensure the steak reaches the perfect doneness, make sure to grill it for the recommended 4-5 minutes per side.

If you prefer your steak more or less cooked, adjust the grilling time accordingly.

When handling the jalapeño pepper, be careful not to touch your eyes or other sensitive areas, as the oils from the pepper can cause irritation.

To prevent the tortillas from drying out, warm them just before assembling the tacos.

You can also grill or cook the tortillas on a dry skillet for a few seconds on each side to give them a crispy texture.

Feel free to customize your tacos by adding your favorite toppings, such as diced avocado, diced ham, or sliced radishes.

This recipe makes 10 servings, perfect for a taco party or a big gathering of friends and family! Just remember to adjust the ingredient quantities if you’re planning to serve a smaller or larger crowd.