Grilled Skirt Steak Tacos with Charred Lime and Cilantro

Raise your hand if you’ve bitten into a taco only to find the beef tough and hard to chew. It’s disappointing — you pull out a mouthful of meat and are left with a lonely tortilla and fillings.

Skirt steak is naturally flavorful and tender, making it an excellent choice for tacos. Marinating it for a couple of hours adds bright, south-of-the-border flavor and helps break down connective tissue for an even more tender bite.

Disclosure Aspire by Hestan compensated me for this recipe.

What is skirt steak?

Skirt steak comes from the plate primal along the cow’s belly. This cut has excellent marbling and a rich beef flavor. You might also be familiar with plate short ribs, which come from the same area.

There are two types of skirt steak: inside and outside. Grocery stores usually sell inside skirt. Both taste similar, but outside skirt often has a silverskin that should be removed before cooking.

Skirt steak is a long, thin cut rather than a thick steak like a ribeye or New York strip. It’s sometimes folded or rolled in packaging, so take care when preparing it.

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My favorite taco marinade

Though skirt steak is tender, a simple marinade boosts tenderness and layers in flavor. Good marinades combine salt and acid to help break down connective tissue. This version uses lime juice and red wine vinegar for acidity and soy sauce for salt.

To balance the citrus and salt, add a touch of honey or brown sugar. For seasoning, a rub that includes garlic, onion, chiles and cumin works great — it gives depth without overpowering the beef.

The recipe recommends marinating the steak for 1–8 hours. One hour gives the meat plenty of flavor, two hours is often the sweet spot, and longer (up to several hours) is fine if your schedule requires it.

PRO TIP: This marinade works for chicken and shrimp too. Reduce marinating time for chicken to about an hour and for shrimp to 15–30 minutes, since acids can start to "cook" delicate proteins if left too long.

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How to grill skirt steak

Marinating is the longest step — the steak itself cooks quickly. Preheat the grill to medium-high heat. For medium-rare, grill the skirt steak about 3–4 minutes per side. If you prefer it more done, extend the cook time accordingly.

Because the cook is so short, many people opt for a gas grill for convenience. Charcoal adds great flavor but requires more time to get ready. A sear station or a hot zone works well for skirt steak.

You can grill peppers and onions alongside the steak. Toss them in a little oil and salt and pepper — they char quickly and make a tasty taco topping.

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How to slice skirt steak

To avoid tough bites, always slice skirt steak against the grain. Cutting across the muscle fibers produces short strands that are easier to chew.

Rather than slicing the whole length, cut the steak into 3–4-inch sections, then slice across the grain. Those short crosswise slices are perfect for tacos.

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Keep that grill lit for the tortillas

With the grill still hot, warm your tortillas for a few seconds per side. Use flour or corn tortillas and choose the size you like. Watch them closely — they can char in 15–30 seconds.

Top tacos with the grilled peppers and onions, fresh raw toppings, cilantro, lime and your favorite hot sauce. Simple, charred vegetables and a squeeze of lime complement the skirt steak beautifully.

It’s an easy, satisfying meal — perfect for weeknights or a weekend cookout. Once you get the hang of the marinade and slicing technique, you’ll be making these tacos often.

More Taco Recipes

• Grilled Flank Steak Tacos
• Pulled Turkey Tacos
• Grilled Pork Steak Tacos with Chipotle Rub

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