We love tacos. All types of tacos. Whether they’re made from beef, pork, chicken, or something else, we just love tacos. This taco is made using Beef Skirt Steak, or as it is known in Mexico, Arrachera. Skirt steak is a tougher cut of beef than many other steaks. However, what it lacks in tenderness, it more than makes up for in flavor. You’ll find a rich, deep beef flavor in this steak that tastes even better with a quick marinade in bright flavors like lime juice. Because skirt steak is so thin, it cooks fast and should be cooked over high heat to provide a delicious sear on the outside of the steak without overcooking the rest of the steak. Just make sure you dry off the steak from the marinade before cooking to avoid steaming the steak!
When you assemble these tacos, we suggest keeping it simple. A little red onion and cilantro on the tacos are all you need to enjoy the flavor of the steak, and a squeeze of fresh lime juice will help make the taco sing! Optionally, you can add a salsa verde or queso fresco on top. We would stay away from American-style salsa or shredded cheese with this taco. Simple is sometimes best, and this taco is definitely a dish that benefits from simplicity and letting the flavors of each ingredient shine.
What’s your favorite taco? Did you tweak our marinade at all? Let us know how you made these tacos and what you think of the recipe in the comments below. Enjoy!
- 3 lb Leahy’s Angus Beef Skirt Steak
- 1/4 cup Vegetable Oil
- 1 bottle Beer (use a Mexican lager like Corona or Modelo)
- 2 Lime (juiced)
- 1 Tbsp Cumin
- 1 Tbsp Chili Powder
- 2 Tbsp Vegetable Oil
- 12 Tortillas (corn)
- 1 Red Onion (or flour)
- 1 bunch Cilantro (for serving)
- 1 Lime (chopped fine)
Going against the grain, cut the skirt steak into thin (about 1/2″) strips. You can optionally pound with a meat tenderizer at this point. Add 1/4 cup vegetable oil, beer, juice from 2 limes, cumin, and chili powder to a mixing bowl and mix together. Place the meat in a large, sealable plastic bag and pour the marinade into the bag. Seal, work marinade into meat, and let rest for 30 min at room temperature, or up to 24 hours in the refrigerator.
When ready to cook, remove the meat from the marinade, and place on a rack above a baking sheet to drain. Blot dry any excess moisture.
Heat a large skillet to medium-high heat and add 2 tbsp. vegetable oil. Once the oil is hot, add the skirt steak and cook for approximately 2 minutes per side, stirring constantly to cook evenly. Season to your taste with salt and pepper while cooking.
Be careful to not overcrowd the pan – the steak will need room to cook evenly. Depending on the size of your pan, you may need to cook in multiple batches.
Once steak is browned on all sides, remove from heat, and wrap in foil to keep warm. Let rest for 5-10 minutes to finish cooking through.
Assemble tacos by placing a few strips of skirt steak on a warmed tortilla and then topping with red onion and cilantro. Enjoy!