Mexican · Dinner
Grilled Citrus Skirt Steak Tacos
Tacos de Carne Asada
Norteno tacos of skirt steak marinated in citrus, garlic, and oregano, grilled hot for char and rest, sliced against the grain and piled onto warm corn tortillas with onion, cilantro, and salsa roja.
$
12 minsPrep
13 minsCook
25 minsTotal
MediumLevel
Nutrition per serving
520Calories
38gProtein
24gFat
28gCarbs
4gSugar
4gFiber
680mgSodium
85mgChol
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Instructions
1
Prep
Mince 2 garlic cloves, mix orange juice, lime juice, minced garlic, oregano, cumin, oil, 1 tsp salt, and pepper in a bowl. Coat both skirt steaks in marinade, rest 10 minutes. Soak guajillo chiles 5 minutes, toast in dry pan 30 seconds each. Blend soaked guajillos with chopped tomato, 1 minced garlic clove, half the onion, and 0.25 tsp salt until smooth. Dice remaining onion and chop cilantro for topping.
2
Grill
Heat grill pan or outdoor grill to high heat 4 minutes until smoking. Lift steaks from marinade, lay on grill. Grill first side 3 minutes undisturbed until deep char marks form. Flip, grill second side 2 minutes for medium-rare, checking spring when pressed.
3
Rest
Transfer steaks to board, rest uncovered 4 minutes. Slice thinly against the grain into 5mm strips.
4
Char
Toast corn tortillas directly over gas flame or in dry skillet over medium-high heat 20 seconds per side until dark spots appear and tortillas become pliable.
5
Plate
Divide sliced steak between warm tortillas. Top with diced onion, cilantro, and salsa roja. Serve with lime wedges alongside.
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
- 60ml (1/4 cup) fresh orange juice
- 60ml (1/4 cup) fresh lime juice
- 4 garlic cloves
- 2 tsp dried oregano
- 1 tsp ground cumin
- 2 tbsp neutral oil
- 1.5 tsp fine salt
- 0.5 tsp ground black pepper
- 2 dried guajillo chiles
- 240g (8.5 oz) tomato
- 60g (2.1 oz) white onion
- 4 corn tortillas
- 15g (small handful) fresh cilantro
- 1 lime