Description
Tender skirt steak marinated and grilled to perfection, wrapped in warm corn tortillas and topped with fresh cilantro and zesty lime juice.
Ingredients
- 1 lb skirt steak
- 2 tbsp olive oil
- 2 cloves garlic, minced
- Juice of 2 limes
- Salt, to taste
- 8 corn tortillas
- 1/2 cup fresh cilantro, chopped
- 1/2 cup diced onions
- Hot sauce, to taste
Instructions
- Marinate the skirt steak with olive oil, garlic, lime juice, and salt for at least 3 hours, preferably overnight.
- Preheat your grill to medium-high heat.
- Grill the marinated skirt steak for about 6 minutes, flipping halfway, until desired doneness.
- Let the steak rest for 5-10 minutes to allow juices to redistribute.
- Warm the corn tortillas on the grill or in a pan.
- Slice the rested skirt steak thinly against the grain and assemble tacos with tortillas, beef, cilantro, onions, lime juice and hot sauce.
Notes
For best results, always let the steak rest before slicing to keep it juicy. Experiment with different hot sauces to find your perfect heat level.