Skirt Steak Tacos With Picked Onions And Lime Crema
Bold, smoky skirt steak with a citrus-spice marinade, quick pickled onions, and a drizzle of lime crema. A taco that tastes restaurant-worthy and takes about an hour from start to table.
Servings: 6
Calories: 521kcal
Ingredients
For the Skirt Steak
- 1 ½ lb skirt steak
- ¼ cup olive oil
- 2 tablespoon Worcestershire sauce
- ¼ cup lime juice (from about 2 limes)
- 1 teaspoon cumin
- 1 teaspoon coriander
- 1 teaspoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
For the Quick Pickled Red Onions with Orange
- 1 medium red onion thinly sliced
- 1 cup white vinegar
- 1 cup water
- 2 tbsp sugar
- 2 ½ teaspoon salt
- Peel of 1 orange (use a vegetable peeler; avoid gettting too much of the white pith)
- 2 tablespoon orange juice
For the Lime Crema
- ¾ cup sour cream
- 2 tablespoon lime juice add more to taste
- 1 teaspoon orange juice
- 1 clove garlic finley grated
- 1 pinch cumin
- salt to taste
For Serving
- 8-10 small corn tortillas
- ½ cup crumbled cotija cheese
- ½ cup fresh cilantro chopped
- 1-2 avocados sliced
- lime wedges
Instructions
- Whisk together the olive oil, Worcestershire sauce, lime juice, cumin, coriander, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl.
- Place the skirt steak in a shallow dish or zip-top bag. Pour the marinade over it and turn to coat. Refrigerate for at least 30 minutes, or up to 4 hours. Pull the steak from the fridge 30 minutes before cooking.
- Make the orange pickled red onions. Add the sliced red onion to a heatproof jar or bowl. In a small saucepan, combine the vinegar, water, sugar, and salt. Bring to a simmer, stirring until dissolved. Remove from heat, stir in the orange peel and orange juice, and pour over the onions. Let sit for at least 30 minutes.
- Make the lime crema. In a small bowl, stir together the sour cream, 2 tablespoons lime juice, orange juice, garlic, cumin, and a pinch of salt. Taste and adjust.
- When ready to grill, remove the steak from the marinade and allow the excess to drip off. Cook on a hot grill or cast iron skillet over high heat for 2 to 4 minutes per side, until charred and cooked to medium-rare (about 130°F). Transfer to a cutting board and rest for 5 to 10 minutes.
- Slice the skirt steak thinly against the grain.
- Warm the corn tortillas on a dry skillet or over a gas flame until soft and lightly charred.
- Assemble: layer steak on each tortilla and top with orange pickled red onions, cotija, cilantro, and a drizzle of lime crema. Add avocado slices. Finish with a squeeze of lime.
Notes
- Marinate for at least 30 minutes. Two to four hours gives noticeably more flavor.
- Pull the steak from the fridge 30 minutes before cooking — this helps it cook more evenly throughout.
- Cook over very high heat to get proper char. Medium heat leads to a steamed result without the flavor.
- Slice against the grain. Look at the direction the muscle fibers run and cut perpendicular to them. This is what makes skirt steak tender.
- For grilling: preheat to at least 500°F. Grill 3 to 4 minutes per side, pulling at 130°F internal temp. Rest 5 minutes before slicing.
- The pickled onions keep in the fridge for up to 2 weeks. Make a big batch.
- Leftover steak reheats best in a hot skillet for 1 to 2 minutes, not the microwave.
Nutrition
Calories: 521kcal | Carbohydrates: 30g | Protein: 30g | Fat: 32g | Saturated Fat: 10g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 16g | Trans Fat: 0.4g | Cholesterol: 100mg | Sodium: 1686mg | Potassium: 744mg | Fiber: 5g | Sugar: 8g | Vitamin A: 511IU | Vitamin C: 14mg | Calcium: 158mg | Iron: 4mg
