How to Cook Skirt Steak and Make Skirt Steak Tacos

skirt steak

🥗Healthier: flank steak

💰Cheaper: chuck steak

Flank steak is leaner, while chuck steak is more affordable.

corn tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: flour tortillas

Whole wheat is healthier, while flour tortillas are often less expensive.

queso fresco

🥗Healthier: feta cheese

💰Cheaper: shredded cheese blend

Feta provides a similar tangy flavor, while a blend is more economical.

sour cream

🥗Healthier: Greek yogurt

💰Cheaper: plain yogurt

Greek yogurt has less fat and adds creaminess.

Finely chop parsley and add to a bowl.

De-seed and finely chop half of a red chili and add to the bowl.

Finely chop mint or grate in two cloves of garlic and add to the bowl.

Add a few tablespoons of olive oil, a tablespoon of red wine vinegar, a good pinch of pepper, and a good pinch of salt to the bowl and mix well.

Set the chimichurri aside to let the flavors meld.

Chop two cloves of garlic in a food processor, then add one avocado, the juice of half a lemon, a good pinch of salt and pepper, and blend until smooth. Put guacamole aside in the fridge.

Trim excess fat and silver skin from the skirt steak, noting the grain direction for slicing later.

Season the skirt steak with chili citrus seasoning.

Prepare the barbecue (Oklahoma Joe's Marshall) and set it up for grilling with charcoal.

Once the charcoal is ashed over and red hot, place the cooking grates back on and add the skirt steak.

Grill the skirt steak, flipping every minute until it reaches an internal temperature of 125°F (52°C).

Remove the steak from the grill and let it rest for a few minutes.

Slice the steak into portions against the grain.

Build the taco by adding guacamole, followed by the sliced steak, chimichurri, and crumbled feta cheese.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens