Perfectly Seasoned Skirt Steak Tacos

Meat, Mexican


Ingredients for the meat

2 pounds of skirt steak

1/2 cup of olive oil

Juice from 3 limes

Zest from 3 limes

1/4 cup of pineapple juice

1 1/2 Tbsp. garlic minced

2 tsp. cumin

2 tsp. kosher salt

2 tsp. garlic powder

1 1/2 tsp black pepper

Ingredients for the radishes

1 bunch of radishes sliced and then sliced again

3 Tbsp. of honey

1 Tbsp. vinegar

Chimichurri Ingredients

2 cups of cilantro chopped

1 1/2 cup parsley chopped

2 Tbsp. + 1 tsp. of vinegar

2 Tbsp. red onion chopped

2 Tbsp lime juice

1 1/2 tsp. of garlic (or about two cloves)

1 tsp. garlic powder

1/4 tsp. crushed red pepper

1 1/2 tsp. salt

1 tsp. pepper

Additional Ingredients

2 Tbsp of olive oil (Only if you're cooking in a pan on the stove.)

Corn tortillas

Cotija cheese crumbled


Additional sliced limes to squeeze over the tacos.

Tajin Lime Sour Cream sauce (Yum!)

Mix your marinade and rub it all over your meat. I recommend mixing it together in a bag or a bowl that you can add the meat to, so you don’t lose any of the ingredients by shifting them from bowl to bowl. Just don’t curt the meat.

Refrigerate this for at least one hour. Again, if you need to make it the night before or before work that’s perfectly fine too.

Make your chimichurri by blending all the ingredients together in a small blender. Make sure it is all well chopped and combined. Set it aside in the refrigerator. Again, make this before or even the night before. The longer it sits, the longer the flavors have to marry and the better it will taste.

If you want to make the honey radishes, slice your radishes and add them to a bowl with the other ingredients for at least 10 minutes. Make sure they are all covered and the honey and vinegar are well mixed.

When it’s time to cook, heat your pan to medium heat and then add your 2 Tbsp. of olive oil to the pan. If you’re cooking on the grill don’t worry about adding more olive oil but do make sure to pre-heat your grill to about 350 degrees before adding the meat.

Once your surfaces are heated, add the meat and cook three minutes per side.

Then, turn the heat up and cook for another minute or two to get a nice sear on the meat. If you like a more done piece of meat go for two minutes. If you like a more medium rare go for one minute.

Remove from heat and then let the meat rest for about five minutes.

Slice and serve with an extra squeeze of lime and your additional toppings.