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Skirt Steak Tacos

Skirt Steak Tacos

Years ago, I decided to make ‘taco Tuesday’ a thing in our household, then it became ’taco Friday’, ‘taco Sunday’, ‘taco Mondays’ and eventually ‘taco anytimewefeltlikeitbecauseyoucanneverhavetoomanytacos’.

When I was a kid (multiple decades ago) my favorite tacos composed of cooked ground beef mixed with a packet of taco seasoning, shredded cheese and crunchy corn taco shells. I made them that way until I had kids, but my kids somehow have more…uh…better….tastes than I had when I was a kid.

My kids hate ground beef and ask for steak. Steak cooked to medium doneness, I might add, because they said it has more flavor.

I don’t know where they came from.

But nonetheless I am glad, because it let me really step up my taco game. Thanks to my firstborn daughter, the 6 year old who is so incredibly picky sometimes but also a steak connoisseur, I had years to perfect my steak taco recipe. We particularly like skirt steak the most, because after you trim off the silvery membrane it is more tender than flank steak, although we’ve also used flank steak for years, and it is easier to find in a typical grocery store. Now that skirt steak is more available everywhere, we prefer to use that.

Most people are surprised I use cinnamon in the seasoning, but it, along with the paprika complements the steak with its smoky, savory flavor. Lots of Mexican, Persian, and also various Asian cuisines use cinnamon in their marinades or rubs when braising meat. I also use cinnamon in a dry rub for rack of lamb (recipe coming soon). So, it’s not just for desserts anymore.

Whenever we have taco night at our house, we also have an array of toppings: steak, guacamole, cheese, olives, tomatoes, lettuce, Pico de Gallo, sour cream and hot sauce.

We also toast the soft corn tortillas on a separate pan. It gets rid of that raw corn tortilla taste and I find that they fold more easily when toasted. But be sure not to over toast them or they’ll be too crunchy/chewy and break apart when you make your tacos.

I’ve made tacos for guests numerous times and everyone eats at least 5 tacos each, so I know you will enjoy this recipe.

Scroll to the bottom of the post for the printable recipe.

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Instructions with Photos:

Make guacamole and pico de gallo. Cover and keep in fridge until ready to use.

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Mix the steak seasoning in a small bowl, sprinkle liberally on both sides of steak.

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Drizzle 2 tsp. of olive oil on a large pan, and cook the steak over medium high heat, 5 minutes on one side and 5 minutes on the other side for medium doneness, but you can cook longer if you prefer.

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Remove steak onto a cutting board and set aside to cool before cutting. When cooled, slice thin strips on the bias.

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As the steak is cooking, assemble all the toppings in bowls.

Toast all the tortillas on a separate pan. Toast until just a little crispy and set aside on a plate.

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Set up your taco assembling station and enjoy!

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Skirt Steak Tacos

July 4, 2017
: 4
: easy

By:

Ingredients
  • 1.5 lb. skirt steak (or flank, or any kind of flap meat), approx. 1” thickness
  • 20 soft corn tortillas
  • olive oil
  • OPTIONAL TOPPINGS:
  • guacamole
  • sour cream
  • bowl of shredded cheese
  • sliced olives
  • pico de gallo
  • shredded lettuce
  • diced tomatoes
  • hot sauce of your preference
  • SEASONING FOR STEAK*:
  • 1/2 tsp. salt
  • 1/2 tsp. cinnamon
  • 1 tsp. paprika
  • 1/2 tsp. powdered onion
  • 1/2 tsp. powdered garlic
  • 1/2 tsp. oregano
  • *save the rest of the seasoning in a small tupperware or jar for multiple uses
Directions
  • Step 1 Make guacamole and pico de gallo. Cover and keep in fridge until ready to use.
  • Step 2 Mix the steak seasoning in a small bowl, sprinkle liberally on both sides of steak. Drizzle 2 tsp. of olive oil on a large pan, and cook the steak over medium high heat, 5 minutes on one side and 5 minutes on the other side for medium doneness, but you can cook longer if you prefer.
  • Step 3 Remove steak onto a cutting board and set aside to cool before cutting. When cooled, slice thin strips on the bias.
  • Step 4 As the steak is cooking, assemble all the toppings in bowls.
  • Step 5 Toast all the tortillas on a separate pan. Toast until just a little crispy and set aside on a plate.
  • Step 6 Set up your taco assembling station and enjoy!



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