Grilled Skirt Steak Tacos Recipe

A tray with grilled skirt steak tacos garnished with lime wedges, cilantro, green onions, crumbled cheese, and sliced red peppers on flour tortillas.

5 from 2 votes

Grilled Skirt Steak Tacos Recipe

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.

Prep Time5

Cook Time10

Resting Time5

Total Time20

Course: Main Course

Cuisine: Latin

Servings: servings

Calories: 58kcal

Author: Kita Roberts

Ingredients

For the grilled skirt steak

1 lb skirt steak
1 tbsp Taco spice or Fire Wrangler Zesty Ranchero Spice Blend
salt and pepper to taste

For the Skirt steak tacos:

Tortillas
Cabbage
Pickled red onions
Queso fresco
Cilantro
Limes
Chipotle crema
Chimichurri

Instructions

Prep the steak:

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.
Liberally season the steak on both sides with the taco seasoning or spice blend of your choice.
Let the steak sit at room temperature while you prep the grill.

Preheat the grill:

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.
Place the grill grate over the coals and clean and oil it.
Cover the grill and adjust the air vents for maximum airflow. Allow the coals to preheat to 500 degrees F.

Grill the skirt steak:

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.
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.
Carefully transfer the steak to a rimmed baking sheet to rest and sprinkle with salt and pepper.
Working in batches, toast the tortillas over the hot grill.
Wrap them in foil when heated.

Slice and serve:

Let the steak rest for 5 minutes before slicing it.
For the most tender bites, slice against the grain into thin strips, no more than ¼” thick.
Set out your taco toppings and let everyone build their skirt steak tacos.
Enjoy with a squeeze of fresh lime juice.

Notes

If desired, marinate the steak for 6 to 8 hours with our Flank Steak Marinade.
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

Nutrition