Marinated Skirt Steak Tacos

 

Marinated Skirt Steak Tacos

Most of the time, when I make tacos, I use the go-to recipe my mom used, ground beef. She would use a packet of Lowry's taco seasoning (not an ad) or some other packet, but I love making my own taco seasoning. The other night, however, I wanted to make tacos that would be remembered for generations. I think I did that. (I also know that we ALL have taco recipes with myriad fillings that are what I call "repeat offenders" because they are That fantastic). I hope you share your recipes with your family and friends. Share them with me, too!!!

Let's get to it, shall we?

Ingredients

2 - 3 Skirt steaks

1 onion, halved and sliced into crescents

1 bunch fresh cilantro, chopped

2 fresh limes, zested and juice (or store bought juice)

3 tablespoons white wine vinegar

1/2 - 2/3 cup vegetable oil

1/2 cup water

My Mexican Spices

2 rounded tablespoons Smoked Paprika

1 teaspoon+ Chipotle or your favorite chile powder

1 rounded teaspoon granulated garlic, or powder

1 rounded tablespoon ground Cumin

2 tablespoons dried or fresh oregano

1 rounded tablespoon dried or fresh thyme

salt and pepper

I marinate meats from 30 minutes to 3-4 hours. Add all of the Mexican spices to a small bowl. To a large bowl or baking pan, add the wet ingredients and half of the Mexican spices and whisk till thoroughly incorporated. Be sure to add a hefty pinch of fresh cilantro to the pan or bowl.  Place the skirt steaks into the marinade. I often slice the steaks in half length-wise and in half width-wise to make sure they all get soaked in the marinade. Science Lesson for the day:  the vinegar and lime juice will help begin to break down the connective tissues in the steaks which will make the meat tender. The longer you marinate the meat, the softer the steak. 

Marinating in a glass pan. Marinate the steaks in the refrigerator if you will be soaking them for more than thirty minutes or an hour. 

In the meantime, prep the onions and get your skillet or grill ready. I sure to do love these from the grill, but they are delicious coming from a hot flat top or skillet, as well. 

After you have marinated the skirt steaks as long as you can, remove the bowl or pan, and allow it to come to room temperature. The meat will seize up in the hot skillet or grill if you throw them on cold, so please plan  accordingly. 

When the meat is coming to room temperature, lightly spray the skillet or flat top with vegetable oil and turn the heat to high. Add a piece of garlic or onion to the skillet and when it begins to sizzle, it's ready for the skirt steak. 

The following photos are from two separate meals this last week using marinated skirt steak. One is tacos and one is Steak Nachos. The marinade recipe is exactly the same for both. The cooking is slightly different, as I do not fully cook the steak for nachos as the oven will finish off the cooking for me.  I do fully cook to medium-rare for tacos. 

Get a good sear on the steaks, making sure Not to turn until they release by themselves. They'll have a great caramelization on them!

Let the steaks rest several minutes before slicing them at a bias.  Take a taste test from the end, which, to me, is The Best part! You should be able to taste Everything!

In the same skillet or grill (indoor or outdoor), throw the onions on over high heat. Let the onions begin to soften and turn that brilliant caramel color, which releases the most amazing sweet and smoky flavors! Don't let them burn too much, but some is extra flavors!

When everything has finished, the steak rested and sliced, the tortillas warmed (or not) and plated, add your favorite cheese, the steak, onion and fresh cilantro. No need for salsa or hot sauce with these, but hey, you do you, Boo! 👻

Okay, I added some salsa verde Cholula to my tacos.  I love it so much! (Not an ad).  

To use skirt steak for nachos, please check out the following photo essay!  Thank You!

Preheat the oven to 400-degrees. 

Please follow the spices, marinade and cooking directions for the skirt steaks. Except....I do not fully cook the steak. I sear it until fairly rare and let the oven finish off the cooking process. Allow the steaks to rest on a cutting board several minutes before slicing at a bias. 

Place foil over a cookie baking pan and spread tortilla chips all over the foil. Add generous amounts of cheese atop the chips.  Place the steak slices all over the cheese. Add diced onion and cilantro over the steak and cheese, if you wish. I do! 😁

Sprinkle more cheese atop the steak and herbs, along with the remaining spice blend (remember, we added half of it to the marinade). 

Bake for up to 18 minutes, or until the cheese has fully melted. Let your nose be your guide. You'll know when that unburnt but fully melted cheese and cooked steak aroma wafts out of the oven when you open it!

There is no elegant way to plate nachos. You must garnish it with whatever you wish (I used fresh cilantro), but you can add radish, fresh oregano, thyme, sour cream, pico de gallo, or whatever salsa you wish!  Make these recipes your own!  Cooking is a delight in which the cook shares Love. 

Now, with that, Go Cook For Someone You Love!❤

As always, I Thank You for your visit and your time.  I am Always tremendously grateful for you. Please say Hi, either here (I know, it's a it's a bit difficult here) or on Facebook or X/Twitter, or Threads. I'm almost everywhere.  Almost. 

~Martin

In-House Cook

Me, blogging today.  Hi! ✌❤✌