Skirt Steak Tacos

How to Make Skirt Steak Tacos

1. 1

   Step 1: Marinate the steak

   Trim any excess fat from the skirt steak and place it in a shallow dish. Whisk together olive oil, lime juice, minced garlic, ground cumin and kosher salt; pour over the steak, turning to coat. Let sit at room temperature for 20–30 minutes or refrigerate up to 2 hours; bring back to room temp before grilling.

   For this step

   • 1 1/2 lbSkirt steak
   • 2 tbspOlive oil
   • 3 tbspFresh lime juice
   • 2 clovesGarlic cloves, minced
   • 1 tspGround cumin
   • 1 1/2 tspKosher salt
   
2. 2

   Step 2: Quick-pickle the red onion

   Thinly slice the red onion and place in a jar or bowl. Combine 1/2 cup white vinegar with 1 tablespoon sugar and a pinch of salt, pour over the onion, and press to submerge. Let sit at least 10 minutes while you prep other components; longer will mellow the bite.

   For this step

   • 1 batchQuick-pickle mix (1 small red onion + 1/2 cup white vinegar + 1 tbsp sugar)
   
3. 3

   Step 3: Char the pineapple and make salsa

   Heat a grill pan or the grill on high. Cut fresh pineapple into 1/2-inch pieces and char in a single layer until deeply browned, about 6–8 minutes, turning as needed. Chop charred pineapple if whole pieces, then stir with minced jalapeño, chopped cilantro, juice of 1/2 lime and a pinch of salt to taste.

   For this step

   • 1 batchCharred pineapple salsa (about 1 cup diced pineapple, 1 jalapeño, 1/4 cup cilantro, juice of 1/2 lime)
   
4. 4

   Step 4: Grill the steak

   Preheat the grill to high. Sear the skirt steak 3–4 minutes per side for medium-rare (longer if you prefer medium), using direct heat to get good char. Transfer to a cutting board and let rest 8–10 minutes so juices redistribute, then slice thinly across the grain.

   For this step

   • 8 piecesCorn tortillas
   
5. 5

   Step 5: Warm tortillas and assemble tacos

   Warm the corn tortillas over direct heat on the grill or in a skillet until pliable and slightly charred. Layer sliced steak in each tortilla, top with charred pineapple salsa and a few quick-pickled onions. Garnish with extra cilantro if desired and serve immediately.
   

1. Trim any excess fat from the skirt steak and place it in a shallow dish. Whisk together olive oil, lime juice, minced garlic, ground cumin and kosher salt; pour over the steak, turning to coat. Let sit at room temperature for 20–30 minutes or refrigerate up to 2 hours; bring back to room temp before grilling.
2. Thinly slice the red onion and place in a jar or bowl. Combine 1/2 cup white vinegar with 1 tablespoon sugar and a pinch of salt, pour over the onion, and press to submerge. Let sit at least 10 minutes while you prep other components; longer will mellow the bite.
3. Heat a grill pan or the grill on high. Cut fresh pineapple into 1/2-inch pieces and char in a single layer until deeply browned, about 6–8 minutes, turning as needed. Chop charred pineapple if whole pieces, then stir with minced jalapeño, chopped cilantro, juice of 1/2 lime and a pinch of salt to taste.
4. Preheat the grill to high. Sear the skirt steak 3–4 minutes per side for medium-rare (longer if you prefer medium), using direct heat to get good char. Transfer to a cutting board and let rest 8–10 minutes so juices redistribute, then slice thinly across the grain.
5. Warm the corn tortillas over direct heat on the grill or in a skillet until pliable and slightly charred. Layer sliced steak in each tortilla, top with charred pineapple salsa and a few quick-pickled onions. Garnish with extra cilantro if desired and serve immediately.