Steak Taco Marinade Recipes

GRILLED SKIRT STEAK TACOS

Grilled Skirt Steak Tacos image

Spicy, tangy, sweet, this recipe for steak tacos brings all the flavors to the table.

Provided by Guinevere

Categories World Cuisine Recipes Latin American Mexican

Time 1h20m

Yield 4

Number Of Ingredients 11

Ingredients

1 cup chopped onion
½ cup chopped fresh cilantro
3 limes, juiced
4 tablespoons soy sauce
2 tablespoons olive oil
4 teaspoons dark brown sugar
2 teaspoons dried oregano
1 ½ teaspoons red pepper flakes
1 clove garlic, minced
1 pound skirt steak, fat removed and flattened to 1/8-inch thickness
4 corn tortillas

Steps:

Combine onion, cilantro, lime juice, soy sauce, olive oil, brown sugar, oregano, red pepper flakes, and garlic in a large bowl.
Place steak in a baking pan and pour marinade on top. Cover and refrigerate at least 1 to 4 hours.
Preheat an outdoor grill for high heat and lightly oil the grate.
Grill steak 2 to 4 minutes per side, to desired doneness. Allow meat to rest 5 to 10 minutes before slicing against the grain into 1/4-inch slices.
Add meat to tortillas and top with your favorite toppings.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 23.6 g, Cholesterol 25.2 mg, Fat 12.5 g, Fiber 3.3 g, Protein 17 g, SaturatedFat 3 g, Sodium 946.3 mg, Sugar 7.1 g

JALAPEñO AND LIME-MARINATED SKIRT STEAK TACOS

Jalapeño and Lime-Marinated Skirt Steak Tacos image

A spicy, tangy marinade helps tenderize this flavorful cut of meat that's perfect for tacos.

Provided by Rhoda Boone

Categories Steak Jalapeño Lime Juice Tortillas Cheese Lunch Dinner Summer Grill Sugar Conscious Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added

Yield Makes 8 tacos

Number Of Ingredients 16

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)

Steps:

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

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