American · Dinner
California Grilled Skirt Steak Tacos Plate
California Mission District tradition reading skirt steak marinated in lime, cumin, and ancho then grilled hard and sliced thin into warm corn tortillas with charred salsa verde, queso fresco, and pickled red onion for the West Coast weeknight taco plate.
$$
20 minsPrep
30 minsCook
50 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
24gFat
32gCarbs
4gSugar
5gFiber
680mgSodium
85mgChol
Goes well with
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Instructions
1
Prep
Pat both skirt steaks dry. Husk and rinse tomatillos, halve them. Halve both jalapenos, remove seeds. Thinly slice red onion. Mince 6 garlic cloves, leave 2 whole. Pick cilantro. Whisk 2 tbsp oil, juice from 2 limes, minced garlic, ancho, cumin, oregano, paprika, cayenne, 0.5 tsp salt, pepper. Marinate both steaks 15 minutes. Submerge red onion in vinegar with 0.25 tsp salt.
2
Char
Heat large grill pan or two standard grill pans over high heat 4 minutes. Brush tomatillos and jalapenos with 2 tbsp oil and 0.5 tsp salt. Lay cut-side down 6 minutes total, turning once, until blackened in patches.
3
Build
Pulse charred tomatillos, both jalapenos, both whole garlic cloves, half the cilantro, juice from 1 lime, 0.25 tsp salt in blender into coarse salsa verde.
4
Grill
Lay both marinated steaks on same grill pan(s) over high heat undisturbed 3 minutes per side for medium-rare. Rest on a board 5 minutes.
5
Toast
Warm tortillas on grill pan 20 seconds per side until pliable. Stack covered with a kitchen towel.
6
Plate
Slice steaks thinly against the grain. Build tacos with steak, salsa verde, drained pickled onion, crumbled queso fresco, cilantro scatter. Set on plates, rest remaining lime halves on rims.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.
Serves
2 portions ·
2 adults, 0 over 10, 0 under 10
Ingredients
- 440g (15.5 oz) beef skirt steak
- 8 small corn tortillas
- 600g (21.2 oz) tomatillos
- 120g (4.2 oz) queso fresco
- 4 limes
- 120g (4.2 oz) red onion
- 2 fresh jalapenos
- 8 garlic cloves
- 4 tbsp neutral oil
- 2 tbsp ancho chile powder
- 2 tsp ground cumin
- 2 tsp dried Mexican oregano
- 1 tsp smoked paprika
- 0.5 tsp cayenne pepper
- 1.5 tsp fine sea salt
- 0.5 tsp ground black pepper
- 30g (small handful) cilantro
- 2 tbsp apple cider vinegar