Raise your hand if you’ve ever eaten into a taco and found rough, chewy meat. That’s a bummer, isn’t it? You finish up with a mouthful of meat and nothing but veg on your tortilla.

Skirt steak is inherently more tender, making it an excellent choice for tacos, and marinating the steak for a couple of hours provides a distinct south of the border flavor.

Although skirt steak is already tender, marinating it makes it even more delicate while imparting a great taste to the flesh.

A little salt and acid are used in all good marinades. This aids in the breakdown of connective tissue in the meat. This marinade contains lime juice and red wine vinegar for acidity. Soy sauce provides the saltiness.

Add a bit of honey to balance out the salt and citrus. Brown sugar might also be used.

Then season to taste. Because it contains garlic, onion, chili’s, and a hint of cumin, my Brisket Rub works well.

 

 

The steak should be marinated for 1-8 hours, according to the recipe. I realize that’s a wide range, but you have a lot of leeway here.

The steak will have absorbed a lot of flavor after 1 hour. The 2-hour mark is the sweet spot for me. However, if you want to marinade this in the morning and prepare it for supper, that is perfectly OK. This marinade is also suitable for chicken and shrimp. If you’re marinating chicken, reduce the duration in the fridge to 1 hour. Only marinade the shrimp for 15-30 minutes. If you marinate it for an extended period of time, the acids will begin to cook the meat and destroy the texture.

How to grill skirt steak

The longest portion of this dish is marinating the meat. The steak cooks in less than ten minutes.

Preheat your grill to medium-high. Grill the steak for 3-4 minutes each side for a precisely medium-rare result. Allow it to ride if you like your steak to be cooked for a longer period of time.

Because this is such a quick cook, I prefer to use a gas grill. While utilizing charcoal would enhance the taste of the meat, I despise lighting a smattering of coals for 10 minutes.

On my gas grill, I used the sear station. It’s ideal for steaks. I set it to medium heat since it gets really hot in the greatest manner possible for steak cooking.

 

Along with the steak, I threw in an Anaheim chile, a couple jalapenos, and some sliced red onion.

They were gently seasoned with salt and pepper and tossed in a little oil. They also cook fast. When the steak is finished, it should be nicely browned and ready for your skirt steak tacos.

 

 

How to slice skirt steak

Remember how I described biting into a rough beef taco at the beginning of this post? We fixed that problem by using a nice steak and a marinade, but there’s one more step we need to do.

Make careful to cut the meat against the grain. When you bite into it, each slice will readily split.

 

 

Skirt steak is long and slender, so you would think you should start slicing at the end, but DON’T. The grain flows in the other direction.

Instead, cut the big steak into 3-4-inch pieces. Then, slice it the other way. As a consequence, you get the ideal taco slice.

Keep that grill lit for the tortillas

Toss on your tortillas while the grill is still hot. You may use flour or corn tortillas, and you can make tiny street tacos or larger ones.

Don’t let these pass you by. Tortillas will char in around 15 to 30 seconds. Some tortillas may have been damaged as a result of the creation of this post. It might be difficult to cook and take photographs at the same time.:)

 

 

See. It’s far too simple. You’ve got it. Tacos are now available every day of the week.

 

 

See. It’s far too simple. You’ve got it. Tacos are now available every day of the week.