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Grilled Skirt Steak Tacos

This Little Goat went to Grillville
This Little Goat went to Grillville

serves

4

time

45 minutes

active time

30 minutes

ingredients

1 1/2 - 2 lb. skirt steak, trimmed

3 Tbsp canola oil

3 Tbsp This Little Goat went to Grillville

Kosher salt and freshly-ground black pepper

1 large sweet onion, cut into 1-inch rings

1 red bell pepper, quartered and deseeded

8 6-inch flour tortillas

6 oz. queso fresco cheese, crumbled

1/2 cup roughly chopped cilantro

2 limes, cut into wedges

instructions

In a small bowl, whisk together canola oil, Grillville spice and a large pinch each of salt and pepper. Rub half of the Grillville marinade on both sides of the meat, making sure to work the sauce into the meat. Reserve remaining marinade for the vegetables. Let meat marinate at room temperature for at least 15-20 minutes before grilling.

Preheat grill or grill-pan to medium-high heat. Cook steak for 3-4 minutes on each side for a medium rare doneness. Add 2-3 minutes per side for medium to medium-well doneness. Set aside to rest. 

While steak is resting, brush onion rings and peppers with remaining Grillville marinade. Grill vegetables until well charred on each side, about 3-5 minutes per side. Remove from heat and roughly chopped the vegetables. Squeeze the juice of half a lime over top and season with salt and additional Grillville spice, as desired. Set aside.

Place tortillas on grill and grill until lightly charred, about 30 seconds per side. Cut steak across the grain into 1/2-inch thick strips.

Place a few strips of steak on each tortilla and top with grilled onions and peppers. Sprinkle with queso fresco cheese and cilantro leaves. Serve alongside lime wedges.

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