This post may contain affiliate links. Read our disclosure policy here.
Make your taco night EPIC, with any of these skirt steak taco recipes from the Taco Tuesday Cookbook. They are quick and easy enough for busy weeknights and packed with loads of flavor.
No matter what day of the week, I’m always game for tacos! My family is a major fan of taco night so I’ve curated some incredible tacos over the years but steak tacos are ones we come back to time after time.
Using Skirt Steak or Flank Steak for Tacos
Steak tacos turn out best when made with skirt or flank steak. Compared to other cuts of beef, these 2 options cook faster and are easier to slice into thin strips.
However, there is a minor difference between the two: skirt steak tends to be tougher with a more intense flavor. If you prefer well-done meat that doesn’t feel tough and dry, go for flank steak.
Either way, both cuts are perfect for making steak tacos!
How to Slice Skirt Steak
It’s easy to blame tough and chewy steak on overcooking, but sometimes it has more to do with HOW the meat was sliced. If you’re a visual learner, you can watch how to slice meat against the grain in the video below, and then I’ll walk you through it step-by-step.
No matter the dish, chewy steak is a tragedy, so let’s show you how to avoid that catastrophe and properly slice meat against the grain!
- Give it a rest! The meat that is- at least for 10 minutes before slicing.
- Find the direction of the “grain”, or the which way the muscle fibers are aligned.
- Using a sharp knife, slice against the “grain” of the meat.
Half the battle of being able to slice meat against the grain is having a sharp knife. Contrary to popular belief, the more expensive the knife the better it will slice.
Consider purchasing in a knife sharpener for home, where you’ll extend the life of your knives for a lifetime! I sharpen mine every 3-6 months at home, where it’s normally $15-$20 per knife at the hardware store.
Steak Taco Ideas
You have your skirt steak, you know. how to slice it, now let me show you 5 of the best steak taco options EVER. Each of these can also be found in my Taco Tuesday Cookbook.
Taco Topping Inspiration
No Taco Tuesday would be complete without toppings! A good rule of thumb is one veggie, one sauce, and one cheese, but follow your heart and top your tacos with your favorite combination.
Veggies or Fruit:
- Avocado
- Salsa
- Diced onion
- Cabbage Slaw
- Shredded Lettuce
Sauces:
- Avocado Lime Ranch- Found in the Taco Tuesday Cookbook
- Sriracha sauce
- Homemade Ranch Dressing
- Chimichurri Sauce
- Sour cream
- Guacamole
Cheese:
- Queso fresco
- Cotija
- Shredded Cheddar cheese
- Crumbled feta
What Else to Serve with Skirt Steak Tacos
Why not add more deliciousness to your taco night! These make great side dishes for tacos and the leftovers can be used for more lunches and dinners later in the week.
- Corn and Black Bean Salsa
- Pico de Gallo
- Watermelon & Mint Salad
- Southwest Quinoa Salad
- The Ultimate Guacamole Bar
5 Best Skirt Steak Taco Ideas EVER + Carne Asada Tacos
Ingredients
- ½ tablespoon cumin
- ½ tablespoon garlic powder
- ½ teaspoon salt
- Pinch Cayenne pepper
- 4 tablespoons olive oil, divided
- 1- lb skirt steak, sliced into ½-inch slices
- 1 red bell pepper, seeded and sliced
- 1 green bell pepper, seeded and sliced
- 1 red onion, sliced
- Corn Tortillas, warmed
- Sour cream
- Cilantro, chopped
- 1 lime, sliced
Instructions
- In a small bowl, combine cumin, garlic powder, and cayenne with 2 tablespoons of olive oil.
- Pour half the marinade into a large zip bag or airtight container. Add the steak, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
- Pour the remaining marinade into another zip-top bag or airtight container. Add peppers and onion, seal, and toss to combine. Refrigerate for at least 4 hours or overnight.
- In a large cast-iron skillet, heat 1 tablespoon oil over medium heat. Add the steak and cook for 6 to 9 minutes, flipping all pieces to cook evenly. Transfer the steak to a plate and cover with another plate to keep warm.
- Add the remaining 1 tablespoon oil to the skillet and cook the peppers and onion, frequently stirring for about 7 minutes, until fork-tender. Return the steak to the pan and stir-fry for 2 minutes to heat through.
- Scoop some of the steak and veggie mixture onto each tortilla. Top with sour cream and cilantro and serve with a lime wedge.
Leave a Reply