Perfect Skirt Steak Tacos: Cooking American Wagyu with Vander Farmers

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.

Cut the skirt steak in half to make it more manageable for cooking.

Prepare a seasoning mix with cumin, chili powder, cayenne, paprika, oregano, salt, and pepper.

Heat a seasoned cast iron skillet until it's smoking hot.

Liberally season the skirt steak with the seasoning mix, rubbing it in well.

Add tallow to the hot skillet and let it melt until it's pure and white.

Place the seasoned skirt steak in the skillet and cook until it reaches about 130°F for medium-rare, pulling off thinner pieces as they cook faster.

Let the steak rest for 10-15 minutes to allow the flavors to meld and juices to redistribute.

Warm corn and flour tortillas on the grill or in the skillet until pliable.

Smash avocado on the bottom of the tortillas before adding the sliced skirt steak.

Top the tacos with diced onion, fresh cilantro, lime juice, and queso fresco.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens