Skirt Steak Tacos
Skirt steak has an assertive meaty flavor and texture that stands up well in a taco; lean flank steak also works well. Marinate the meat ahead and you can have this dinner on the table in less than 20 minutes.
Perfect Skirt Steak Tacos: Mastered with the Best Quality Cookware
Skirt steak has an assertive meaty flavor and texture that stands up well in a taco; lean flank steak also works well. Marinate the meat ahead and you can have this dinner on the table in less than 20 minutes. Skirt steak's robust flavor and texture make it a superb choice for creating delicious, quick steak tacos that are perfect for any weeknight dinner. Marinating the steak in a mixture of extra virgin olive oil, minced garlic, and red wine vinegar enhances its natural flavors, ensuring each bite is packed with savory goodness. Anolon X 10-Inch Hybrid Nonstick Frying Pan or the Advanced Home 11-Inch Deep Square Grill Pan are excellent options for cooking the steak. Both feature Anolon’s top quality nonstick, allowing you to achieve a perfect sear on the meat without sticking.
After marinating, letting the steak rest at room temperature briefly helps ensure even cooking and juiciness. Using a hybrid nonstick pan like Anolon X ensures that the steak cooks evenly and browns beautifully, capturing a beautiful sear that adds both flavor and aesthetic appeal to your tacos. The efficient heat distribution of these pans also means you can achieve a medium-rare cook on the steak in just about 4 minutes per side, so you can have this meal ready in less than 20 minutes of active cooking. While the steak rests after cooking, you can prepare a fresh and zesty topping by combining thinly sliced white onion, chopped cilantro, and a splash of fresh lime juice. This simple yet vibrant mixture adds a refreshing contrast to the savory steak. Warm the corn tortillas just before assembling the tacos to ensure they are pliable.The result is a feast for the senses—savory, tangy, spicy, and satisfyingly crunchy—all within a short cooking time thanks to the efficiency of Anolon cookware.
- Yield:
4 Servings
- Course:
Entrée
Ingredients
- 1 pound skirt steak
- 2 tablespoons extra virgin olive oil
- 2 garlic cloves, minced
- 1 tablespoon red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup white onion, thinly sliced
- 2 tablespoons fresh cilantro, chopped
- 1 tablespoon fresh lime juice
- 8 corn tortillas
- 1 jalapeno pepper, thinly sliced
- 1/2 cup tomato, diced
- 1/2 cup queso fresco
Directions
- Combine the steak, oil, garlic, and vinegar in a large bowl, turning to coat. Refrigerate at least 30 minutes or up to 2 hours.
- 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.
- 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.