Skirt Steak Tacos with Easy Marinade

These Skirt Steak Tacos are made with an easy citrus marinade, which not only adds lots and lots of flavor, but also tenderizes the meat beautifully.

📝 Ingredients

• 2 pounds skirt steak (excess fat trimmed and outer membrane removed if needed)
• Corn tortillas for serving
• Juice of 1 orange, plus its zest
• Juice of 2 limes, plus its zest
• 6 cloves garlic, minced
• 1/3 cup olive oil
• 1 teaspoon ground cumin
• 2 teaspoons dried oregano
• 1/4 teaspoon cayenne pepper
• 1/4 cup finely chopped cilantro
• 1 1/2 teaspoons Kosher salt
• 1/2 teaspoon ground black pepper
• 1 (14-ounce) can sweet yellow corn, drained
• 4 roma tomatoes, diced
• 1/3 cup chopped cilantro
• Juice of 1 or 2 limes, to taste
• Salt and pepper to taste

👨‍🍳 Instructions

1. 1In a large resealable plastic bag, combine all the marinade ingredients and add the meat, making sure it’s evenly and coated throughout. Seal and refrigerate for 2-3 hours, no longer than 3 hours.
2. 2Once it’s marinated, remove from the fridge and let it sit at room temperature for 30 minutes prior to grilling.
3. 3Make the corn salsa: In a bowl, combine all corn salsa ingredients until evenly combined. Set aside.
4. 4Heat a grill or grill pan(if doing indoors) over high heat. Shake off any excess marinade and grill the skirt steak for about 3-4 minutes per side for a medium rare, about 130-135 degrees F using an instant meat thermometer.
5. 5Transfer steak to a plate and let rest for 10 minutes, loosely covered with foil to keep warm.
6. 6Slice steak: The grain lines in skirt steak run parallel to the shorter side of the meat, but you need to slice perpendicular to the grain to ensure it’s tender. To do so, cut the steak into 3-4 smaller pieces parallel to the grain lines. Then, slice each smaller piece perpendicular to the grain (against the grain).
7. 7Serve over warm tortillas and top with the prepared corn salsa and guacamole. Enjoy!