Skirt Steak Tacos
Total time: 45 minutes
Active cooking time: 15 minutes
Makes 4 servings
- A large cast-iron or steel skillet
- A Frywall that fits (see our sizing guide)
- 1 lb. skirt steak, cut into 5-inch pieces
- 8 round corn tortillas
For the marinade:
- 1 jalapeño pepper, finely sliced
- 1/4 cup cilantro, finely chopped
- 2 cloves garlic, finely chopped
- 1/4 cup lime juice
- 1/4 cup olive oil
- 1 tsp. salt
- 1/4 teaspoon cumin
- a few grinds of black pepper
- A selection of your favorite taco toppings
In a large bowl, thoroughly mix the steak strips with the marinade ingredients. Transfer to a sealable plastic bag and let marinate for 30 minutes on your countertop or up to 12 hours in the fridge.
While the steak is marinating, prepare your favorite salsas and taco fillings. We made a salsa of finely chopped onion and cilantro and a crema of sour cream with lime juice and salt. Grated cheese and crumbled queso fresco are perfect too.
Preheat the skillet over high heat and place the Frywall into position. Using tongs, remove the steak from the marinade and cook for 3-4 minutes on each side for medium rare doneness. You may need a little more time if the steak is coming right out of the fridge. Turn off the heat and remove to a plate to rest for around 5 minutes.
Warm the tortillas for a few seconds on each side directly over a gas flame, or heat them in the microwave.
Using a sharp knife, cut the steak against the gain into 1/2-inch strips. Fill each taco with 2 or 3 pieces. Add your other fillings but don't overstuff.