Jalapeño and Lime Marinated Skirt Steak Tacos

Does your game day menu need tacos? Jalapeño and Lime Marinated Skirt Steak Tacos bring sizzling beef, bright citrus, and a lively kick of chile heat to the backyard. They are easy to grab between plays, simple to customize, and substantial enough to keep everyone satisfied through four quarters. Best of all, much of the prep happens before kickoff so that you can enjoy the afternoon with your crew.

The marinade gives skirt steak plenty of character before it ever reaches the grates. Fresh lime juice adds a sharp citrus note, while jalapeño, garlic, cilantro, cumin, and olive oil build layers of savory flavor. Those ingredients also complement the rich beef and prepare it for a quick cook over medium-high heat. Once the meat hits the hot surface, a deep sear forms outside while the interior stays tender and juicy.

After a brief rest, slice the beef thinly against the grain and start building. Warm corn tortillas provide the base, followed by tomatillo salsa, avocado, sour cream, queso fresco, red onion, cilantro, and a squeeze of fresh citrus. Set everything out separately, and guests can assemble each serving exactly how they like it.

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So add tacos to the game-day lineup, gather everyone outdoors, and let the grill handle dinner.

Makes 8 Tacos

Jalapeño and Lime Marinated Skirt Steak Tacos Ingredients

For the Steak and Marinade

• 1 medium jalapeño, thinly sliced
• 2 garlic cloves, finely chopped
• 1/4 cup coarsely chopped cilantro
• 1/4 cup fresh lime juice
• 1/4 cup olive oil
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 3/4 teaspoon ground cumin
• 1 pound skirt steak, cut crosswise into 5–6-inch segments

For the Tacos

• 8 (8-inch) corn tortillas
• Homemade or store-bought tomatillo salsa (for serving)
• 1/2 medium avocado, sliced
• 1/3 cup sour cream, thinned with a tablespoon of water or lime juice
• Crumbled queso fresco (optional), cilantro leaves, thinly sliced red onion, and lime wedges (for serving)

Jalapeño and Lime Marinated Skirt Steak Tacos Directions

1. Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add the steak and toss to coat; if using a bowl, cover with plastic wrap. Marinate at least 30 minutes at room temperature or chill up to overnight in the refrigerator, tossing occasionally.
2. If chilled, let the steak sit at room temperature for 30 minutes before cooking. Prepare a grill or grill pan for medium-high heat. Remove the steak from the marinade, scraping off any bits that cling to the meat; discard the marinade. Grill steak 2–3 minutes per side for medium-rare. Let rest 10 minutes, then thinly slice against the grain.

Assemble the Tacos

1. Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco (if using), cilantro, and onion. Serve with lime wedges alongside.

Do Ahead: Marinate the steak 1 day ahead; keep chilled.

Taken from bonappetit.com