Description
These Cast Iron Skirt Steak Tacos are a vibrant and flavorful dish perfect for a casual dinner. Marinated skirt steak is seared to perfection in a cast iron skillet and paired with a fresh, zesty Pico de Gallo topping. The combination of smoky spices and citrus marinade makes these tacos irresistibly delicious and easy to prepare in under an hour.
Ingredients
For the Marinade and Steak
- 1 ¼ pounds skirt or flank steak
- Juice of 2 limes
- Juice of 1 orange
- 2 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
For the Pico de Gallo
- ½ cup finely chopped white onion (about ½ a small onion)
- 1 jalapeño, ribs and seeds removed, finely chopped (use 2 for medium spice)
- Juice of ½ lime
- 1 cup diced tomatoes, seeds removed and chopped (about 2 medium tomatoes)
- ¼ cup finely chopped fresh cilantro
- Salt to taste
For Serving
- 8 tortillas (corn or flour)
Instructions
- Prepare the Steak: Trim off any excess fat from the skirt or flank steak and cut the meat into bite-sized pieces to ensure quick and even cooking.
- Make the Marinade: In a small bowl, whisk together the lime juice, orange juice, minced garlic, olive oil, cumin, smoked paprika, oregano, and salt. This marinade imparts bright citrusy and smoky flavors to the steak.
- Marinate the Steak: Place the cut steak pieces in a bowl or zip-top bag and pour the marinade over them. Cover well and refrigerate for 2 to 4 hours to tenderize and flavor the meat deeply.
- Prepare Pico de Gallo: In a separate bowl, combine finely chopped white onion, jalapeño, lime juice, diced tomatoes, cilantro, and salt. Mix thoroughly and refrigerate until ready to serve. This fresh salsa adds brightness and spice to the tacos.
- Cook the Steak: Heat a cast iron skillet over medium-high heat. Remove the steak pieces from the marinade, shaking off any excess liquid and discarding the marinade. Add the steak to the hot skillet and cook for about 10 minutes, turning frequently, until fully cooked and most of the liquid has evaporated, resulting in a nicely seared, flavorful steak.
- Warm the Tortillas: While the steak is cooking, warm the tortillas in a dry skillet until soft and pliable, making them perfect for tacos.
- Assemble the Tacos: Fill each warmed tortilla with the cooked steak pieces and top generously with the chilled Pico de Gallo. Serve immediately for the best flavor and texture.
Notes
- Marinating the steak for at least 2 hours is crucial for tenderness and flavor development, but you can marinate up to 4 hours for a stronger taste.
- Adjust the jalapeño quantity according to your preferred spice level.
- Using a cast iron skillet ensures a good sear and flavor; if unavailable, a heavy skillet or grill pan works as a substitute.
- For authentic tacos, corn tortillas are recommended, but flour tortillas work well if preferred.
- Leftover steak can be stored and reheated for tacos or salads.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Main Dish
- Method: Stovetop
- Cuisine: Mexican
