Skirt Steak Tacos

By Marge Perry & David Bonom
Marinated skirt steak is pan grilled and combined with onion, tomato, lime and queso fresco cheese inside corn tacos for a crowd-pleasing dinner you can have on the table in less than 20 minutes.


    • black pepper
    • chopped fresh cilantro
    • Corn tortillas
    • diced tomato
    • Extra Virgin Olive Oil
    • fresh lime juice
    • garlic cloves
    • Jalapeño pepper
    • queso fresco
    • Red Wine Vinegar
    • Salt
    • skirt steak
    • thinly sliced white onion


    1. Combine the steak, oil, garlic, and vinegar in a large bowl, turning to coat. Refrigerate at least 30 minutes or up to 2 hours.
    2. Remove steak from the refrigerator and let stand at room temperature for 15 minutes. Heat a nonstick grill pan over medium heat until hot. Sprinkle steak with salt and pepper and set on grill pan. Grill 4 minutes per side for medium rare. Transfer to a cutting board and let stand 5 minutes. Thinly slice across the grain.
    3. Meanwhile, combine the onion, cilantro, and lime juice in a small bowl. Warm tortillas according to package directions. Set 2 tortillas on each of 4 plates and top each with steak, onion mixture, jalapeño, tomato, and queso fresco.