Barbecued skirt steak tacos

Ingredients

• 600 ginside skirt steak (or bavette)
• 2 tbspolive oil
• 3 tbspbarbecue seasoning
• 2 tspground cumin
• 1 tbspdried oregano
• 200 gprecooked maize flour
• 50 gbeef fat
• 300 gwarm water
• to greaseolive oil
• 25 gparsley
• 40 gchives
• 2 clovesgarlic
• 125 mlmayonnaise
• 2 tbspvinegar
• 1 tspsugar
• to tastesalt and pepper
• 2yellow onions
• 1chipotle pepper in adobo sauce
• 2 tbsptomato purée
• 1 tspdried oregano
• 400 mltomato passata
• 200 gyoung matured cheese
• to tastefresh coriander
• 1red onion
• 1lime

Instructions

1. 1

   Oil the steak

   Brush the skirt steak all over with olive oil.

2. 2

   Season the meat

   Sprinkle the steak with barbecue seasoning, cumin and oregano.

3. 3

   Chill the steak

   Press the seasonings onto the meat, then leave it to rest in the fridge.

4. 4

   Grill the steak

   Grill at 150 °C until the centre reaches 56 °C. Take it off the heat and leave it to rest.

5. 5

   Mix the flour

   Combine the maize flour and beef fat until the mixture forms coarse crumbs.

6. 6

   Knead the dough

   Add the warm water and knead for 5 minutes to make a smooth dough. Leave it to rest for 10–20 minutes.

7. 7

   Shape the tortillas

   Roll the dough into golf-ball-sized portions and flatten each one in a tortilla press.

8. 8

   Cook the tortillas

   Cook each tortilla on a hot plancha for about 30 seconds per side.

9. 9

   Keep them warm

   Keep the cooked tortillas warm until you are ready to use them.

10. 10

    Prepare the herbs

    Finely chop the parsley and chives, then grate the garlic.

11. 11

    Make the dip

    Mix the parsley, chives, garlic, mayonnaise, vinegar, sugar, salt and pepper until creamy.

12. 12

    Chop the salsa base

    Finely dice the onions and chop the garlic. Finely chop the chipotle pepper.

13. 13

    Soften the onions

    Fry the onion and garlic in olive oil.

14. 14

    Add the tomatoes

    Stir in the chopped chipotle, tomato purée, herbs and tomato passata.

15. 15

    Reduce the salsa

    Simmer for about 10 minutes until the mixture has reduced to a salsa.

16. 16

    Prepare the toppings

    Grate the cheese and slice the skirt steak. Cut the red onion into rings and roughly chop the coriander.

17. 17

    Melt the cheese

    Melt a little cheese on a tortilla on the grill, then melt the cheese on the grill.

18. 18

    Assemble the tacos

    Top each tortilla with steak, salsa, garlic dip, coriander and red onion, then drizzle with lime juice.

What are skirt steak tacos?

Tacos are a Mexican dish built around a tortilla folded around a filling, though fillings and toppings vary widely. This barbecue version uses skirt steak, a quick-cooking cut with a pronounced beef flavour, alongside homemade corn tortillas and punchy toppings.

Smoky seasoning, chipotle salsa and a cool, garlicky herb dip give each taco contrasting flavours. Making the tortillas from maize flour gives them a fresh, soft base for the grilled meat.

Nutrition and macros by portion

The nutrition label shows one serving as written: 1000 calories, 52g protein, 52g carbs, 64g fat.

The steak and cheese provide much of the protein, while the maize flour supplies most of the carbohydrates. Beef fat, olive oil and mayonnaise contribute much of the fat. Serve a taco portion with a crisp salad or extra vegetables to add freshness and balance the rich toppings.

Seasoning and grilling the steak

The barbecue seasoning, cumin and oregano coat the steak before it goes on the grill. Press them onto the oiled meat so they cling, then let the steak rest in the fridge as directed.

Grill at 150 °C and use the stated centre temperature of 56 °C as your cue to take it off the heat. Resting the steak before slicing gives the juices time to settle.

Getting the tortilla dough right

Beef fat is mixed into the maize flour before the warm water goes in, so the dough starts out crumbly. Knead for 5 minutes until it comes together smoothly, then leave it to rest for 10–20 minutes.

Divide the dough into golf-ball-sized portions and press each one flat. If you are using a rolling pin instead of a tortilla press, roll between sheets of baking paper to make handling easier.

Cooking and holding the tortillas

A hot plancha cooks each tortilla quickly, about 30 seconds per side. Keep an eye on them so they cook through without drying out.

Stack the cooked tortillas and keep them warm until serving. This helps them stay pliable when you fold them around the fillings.

Building the salsa and dip

Tomato salsa: Fry the onion and garlic first, then add the chipotle, tomato purée, oregano and passata. Simmer for about 10 minutes, until the mixture has reduced.

Herb dip: Stir finely chopped parsley and chives with grated garlic, mayonnaise, vinegar and sugar. Season with salt and pepper to taste.

Slicing and serving

Slice the rested steak into strips and grate the cheese before assembling. Melt cheese on the tortillas on the grill, then add the steak, salsa, dip, coriander and red onion.

Finish with lime juice and serve straight away while the tortillas and cheese are warm. Extra salsa or dip can be served alongside.

Recipe notes & tips

• Bring the steak out of the fridge in time for it to be ready to grill after seasoning.
• Use a thermometer to check the steak reaches the stated centre temperature of 56 °C.
• Rest the grilled steak before slicing it into strips.
• Keep the tortilla dough covered while it rests so the surface does not dry out.
• Cook the tortillas on a properly hot plancha and keep them warm as you work.
• Taste the salsa and dip before serving, then adjust their salt and pepper if needed.

Variations

• Adjust the heat: Use less chipotle for a milder salsa.
• Add extra lime: Serve lime wedges alongside for a sharper finish.
• Change the herbs: Use more parsley or chives in the dip to suit your taste.
• Add fresh chilli: Finely chop a little chilli into the salsa for extra heat.
• Swap the cut: Use bavette in place of inside skirt steak, as suggested in the ingredient list.

Common mistakes to avoid

• Skipping the steak rest: Let it rest after grilling so it is easier to slice and serve.
• Dry tortilla dough: Knead in the specified warm water and give the dough its full resting time.
• Thick tortillas: Press or roll each portion evenly so it cooks through in the short cooking time.
• Overcooked tortillas: Watch them closely and turn after about 30 seconds per side.
• Watery salsa: Simmer it for about 10 minutes so it reduces before you assemble the tacos.
• Slicing with the grain: Cut the steak across the grain for more tender strips.

How to store

Store leftover steak, salsa, dip and tortillas separately in covered containers in the fridge and use within 3 days. Reheat the steak and tortillas gently; serve the dip cold and warm the salsa separately.

Frequently asked questions