Mexican•quick
Skirt Steak Tacos
Steamy Kitchen recipe - Mexican
- Prep time
- 10 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
4
- 2 lb skirt steak (trimmed of excess fat)
- salt and freshly ground black pepper
- 2 tsp cooking oil
- 2 cup loosely packed shredded lettuce
- 2 tomatoes (diced)
- 2 tbsp finely minced cilantro
- 1-2 avocados (pitted and sliced)
- 1 cup crumbled queso fresco (or other shredded cheese of your choice)
- 1 lime (cut into wedges)
- 8 flour or corn tortillas
Instructions
- 1
Season the skirt steak with salt and pepper on both sides. Heat a skillet or grill pan over high heat. When hot, swirl in the cooking oil. Add the skirt steak to the pan and sear for 2-3 minutes each side. If the skirt steak is very thin (about 1/2 inch thick), it should be medium-rare at this point. If the skirt steak is thicker, turn the heat to medium and cover to cook for an additional 2-3 minutes.
- 2
Let the meat rest for 5 minutes before slicing. Slice the skirt steak across the grain into very thin ribbons.
- 3
Assemble tacos by layering steak, lettuce, diced tomatoes, cilantro and avocado slices. Top with cheese and serve with lime wedges.