Skirt steak - carne asada tacos on the Weber Kettle 26”

flank steak

🥗Healthier: sirloin steak

💰Cheaper: chicken thighs

Sirloin is leaner, while chicken thighs are more budget-friendly.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain offers more fiber, while flour tortillas are often cheaper.

Make the marinade by combining 1/2 cup fresh-squeezed orange juice, 1/4 cup lemon or lime juice, 1/2 white onion, 2.5 tablespoons finely chopped garlic, 4 tablespoons vegetable oil, and 1 teaspoon crushed red pepper flakes in a bag.

Add 1.2 pounds of skirt steak to the marinade bag, seal it tightly, and refrigerate for 2 hours.

Prepare the grill using Stovall lump charcoal, creating a hot fire in the center of the Weber Kettle 26.”

After 2 hours, remove the skirt steak from the marinade and pat it dry.

Rub the steak with kosher salt, coarse black pepper, garlic powder, and paprika on both sides.

Once the grill is ready, place the skirt steak on the grill and cook for about 3 minutes on each side to achieve nice grill marks.

After cooking, remove the steak from the grill and tent it with aluminum foil to rest.

Warm the corn tortillas on the grill while the steak rests.

Slice the skirt steak against the grain to keep it tender.

Assemble the tacos by placing sliced steak on a corn tortilla and topping with queso fresco and onions.

Cooking Techniques

Equipment Needed

Spice Level: