Steak tacos are the best tacos recipe I’ve ever made. Use skirt or flank steak for perfectly tender and buttery beef and the jalapeno slaw on top gives these tacos a spicy kick.
When it comes to tacos, I love just about any kind of filling. I love shrimp, chorizo, fish, pulled pork and even prime rib. But steak? Skirt Steak Tacos are my favorite.
But the steak has to be prepared just right.
When I first shared this recipe in 2015, it originally called for skirt steak. Lately, skirt steak has been harder to find so I decided to try it with flank steak. And guess what! Since the cuts are similar, it worked PERFECTLY. So no matter which one you can get your hands on, you’re going to want to make these tacos ASAP.
Both cuts are typically tough as a result skirt and flank steak are at their best when they have been allowed to marinate at least 8 – 10 hours. At that point, it is taken out of the fridge about an hour or so before you want to cook it, so that it has a chance to come up to room temperature.
So yes, there is some waiting, but that is when skirt and flank steak are at their best. After it has had the chance to marinate and come to room temperature you grill it. Both flank and skirt steak are perfect at medium rare so you’ll want to cook them for about 5 minutes per side. The result is perfectly tender, almost buttery steak. Making it perfect for tacos.
DES TIP: Don’t forget to let the steak rest! This gives the juices chances to redistribute and will keep your steak juicy.
What else is perfect in skirt steak tacos?
Slaw.
Creamy, tangy, crunchy, and in this case, spicy, jalapeno slaw.
I say spicy because this recipe calls two jalapenos. Not seeded either, we want all those spicy capsaicin filled seeds present.
So if you do like to turn the heat up a bit then you are going to love the jalapeño slaw. And whether you use flank or skirt steak, you are going to love these Steak Tacos. The soft corn tortillas, buttery marinated steak, crunchy, creamy slaw. It’s all there, friends. And it’s taco perfection.
Skirt steak is great for more than tacos, though. Give it a try in these recipes, too:
Marinated Skirt Steak with Chimichurri
Looking for more taco recipes for Cinco de Mayo or Taco Tuesday? Here are some of my most popular!
Shrimp Tacos with Cilantro Lime Sauce Recipe
Servings
Ingredients
- 1/4 cup olive oil
- 2 tablespoons lime juice
- 1 teaspoon chili powder
- 1/2 teaspoon salt
- 6 cloves garlic (minced)
- 1 pound skirt or flank steak
- 8 - 10 corn tortillas
- oil
- cilantro
- lime wedges
- 3 tablespoons mayonnaise
- 2 tablespoons red wine vinegar
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon salt
- 1/4 teaspoon cumin
- 1 1/2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 2 jalapenos (julienned)
Instructions
- Whisk together olive oil, lime juice, salt, chili powder and garlic. Place skirt steak in a resealable plastic bag, pour marinade over the top. Seal bag and refrigerate for 8 - 10 hours or overnight.
- Remove steak from refrigerator about 1 hour before cooking to bring to room temperature.
- Make the slaw 30 minutes prior to eating. Whisk together mayonnaise, red wine vinegar, garlic, salt and cumin. Add in red cabbage, green cabbage and jalapenos. Mix to coat. Cover and refrigerate until ready to use.
- Heat grill or grill pan over medium-high heat. Cook steak 5 - 7 minutes on both sides for medium rare. Remove from heat and let rest for 10 minutes.
- While steak is resting heat thin layer of oil in a skillet over medium heat. Fry one tortilla 20 - 30 seconds per side and transfer to a paper towel lined plate. Repeat with remaining tortillas.
- After it has rested, slice steak thinly against the grain.
- To assemble a taco, place 3 - 4 slices of steak and top with slaw and cilantro. Serve with lime wedges on the side.
[…] via Life’s Ambrosia […]
When marinated long enough it is one of my favorite cuts of meat! So tender and flavorful and often at a great price too!
The last time I was short on time and didn’t think I needed to marinate it I had tough and chewy steak too. I really think the long marinade helps!
I will have to try the hot dry skillet technique!
I’m a sucker for tacos of any kind and I’m seriously loving this spicy slaw!
Des,
My kids are just crazy for meat lately–must be their stage of growth. The last time I cooked steak they snarfed up all the rest as an after-dinner snack! They’d love this meal. I do my corn tortillas in a hot dry skillet, but I’m a big fan of the vacuum packed uncooked ones. There’s something about a warm corn tortilla.
Thanks!
I find that when I make skirt steak, it sometimes tough and chewy. I’ll have to try the long marinade– I hope that’s the trick I’ve been missing. And yes, cutting the meat against the grain is another important tip.
Oooh I love me some tacos. Gimmie that slaw!
Dear Deseree, These tacos just look marvelous. I love the jalapeno slaw. xo, Catherine
This just looks tempting! I might just eat my screen! We do taco Tuesday a lot here. This will have to be on the next menu plan!
These look beautiful!
you can share a taco recipe like this one any day of the week :) that slaw sounds amazing
They sound so delicious! I love skirt steak, my husband is a big fan of cooking it on the grill :)
I love the sound of that slaw!!
I’ve never tried skirt steak, so I’m going to have to get on it! Love these bright colors in this dish!