Grilled Skirt Steak Tacos are an easy, flavorful meal you’ll make again and again. Bright citrus, fresh cilantro, and a hint of garlic highlight the beefy richness of skirt steak, while a quick sear on a hot grill adds smoky char and texture. Perfect for busy weeknights, casual gatherings, or a relaxed weekend cookout, these tacos are simple to prepare and endlessly customizable.
Grilled Skirt Steak Street Tacos
Skirt steak is an ideal cut for tacos: it has bold, beefy flavor and takes well to marinades. Because it’s thin, skirt cooks quickly over high heat, which keeps the interior juicy while developing those desirable charred edges. When properly marinated and sliced against the grain, the meat is tender and full of flavor—perfect tucked into warm tortillas with simple toppings.
A few minutes on a hot grill gives the steak a smoky complexity that highlights the citrus and cilantro in the marinade. This recipe leans on fresh lime and orange juice, garlic, and a touch of olive oil to amplify the natural flavor of the beef. You can grill over charcoal, gas, or a pellet smoker—just preheat so the surface is very hot before you sear the steak.
Choosing tortillas and toppings is part of the fun: corn tortillas are traditional and slightly sweet, while flour tortillas are softer and heartier. Keep it classic with chopped onion and cilantro, or add avocado, salsa, cheese, or pickled jalapeños to suit your taste. Build each taco to your liking and enjoy the mix of textures and bright flavors.
Why You’ll Love This Dish
- Simple prep: the marinade comes together in minutes, and the steak cooks quickly on a hot grill.
- Big flavor: skirt steak delivers rich, beefy taste that pairs perfectly with citrus and cilantro.
- Flexible doneness: cook to your preferred temperature—medium-rare keeps it juicy, but it’s good at higher temps if you prefer it more done.
Recipe Shopping List
You probably have many of these on hand. For exact quantities, see the ingredient list in the recipe card below.
- Skirt steak
- Lime
- Orange
- Cilantro
- Lime salt (optional)
- Garlic
- Olive oil
- Tortillas (corn or flour)
- Onion
- Optional: hot sauce, avocado, salsa
How To Make This Recipe (Overview)
Below is a concise overview of the process. Refer to the full recipe card for exact quantities and detailed steps when you cook.
- Marinate – Combine the citrus, cilantro, garlic, and olive oil, add the skirt steak, and refrigerate. Marinate at least 4 hours; overnight yields the best flavor.
- Preheat – Heat your grill to high (around 425°F). Remove steak from marinade, pat dry, and season with lime salt or regular salt and pepper.
- Grill – Sear the steak 4–5 minutes per side, or until the internal temperature reaches your desired doneness (see temperature guide). Thin steaks cook quickly—watch closely.
- Rest – Tent the steak with foil and rest 5–10 minutes to allow juices to redistribute.
- Slice & Serve – Slice thinly across the grain and fill warmed tortillas. Top with chopped onion, cilantro, and your favorite salsa or hot sauce.
| STEAK TEMPERATURES | PULL | FINAL |
| RARE | 115° | 120° |
| MID-RARE | 125° | 130° |
| MEDIUM | 130° | 135° |
| MEDIUM-WELL | 135° | 140° |
| WELL | 140° | 145° |
Recipe FAQ
Yes. The steak is best right off the grill, but you can marinate it ahead of time and cook when ready. Cooked steak can be stored and reheated for easy weekday meals like taco bowls or salads.
Store leftover whole steak in an airtight container and slice just before reheating to preserve texture. If already sliced, keep it covered and refrigerate, then reheat gently to avoid toughness.
Try adding sliced jalapeños to the marinade for heat or a splash of beer for depth. Swap toppings freely—pickled onions, avocado, or a smoky salsa work especially well.
Serve this with
- Classic margaritas or a lime-forward cocktail
- Smoked or fresh salsa
- Fresh guacamole or sliced avocado
- Cilantro lime rice or Spanish-style rice
More Spicy Recipes
- Spicy Beef and Korean Rice Cakes
- Spicy Marinated Salmon
- Grilled Spicy Chili Garlic Chicken Thighs
- Grilled Butterflied Chicken Legs with Spicy Chili Garlic Glaze
- Spicy Grilled Galbi
- Sweet Heat Smoked Spicy Chicken Wings
- Pellet Grill Spicy BBQ Pork Tenderloin
Grilled Skirt Steak Tacos
These grilled skirt steak tacos are a weeknight favorite: a bright, citrusy marinade and a quick sear deliver big flavor with minimal fuss.
10 minutes
4 hours (or overnight)
20 minutes
4 hours 30 minutes
Ingredients
Steak
- 2 pounds skirt steak
- 2 teaspoons lime salt (optional) or regular salt and pepper
Marinade
- 2 limes, juiced
- 1 orange, juiced
- 1 bunch cilantro, chopped
- 3 cloves garlic, minced
- 1 tablespoon olive oil
Tacos
- Tortillas, corn or flour
- 1 small onion, chopped
- Cilantro, chopped
- Hot sauce or salsa, to taste
Instructions
- Combine the marinade ingredients in a bowl or large resealable bag. Add the skirt steak, coat thoroughly, and refrigerate for at least 4 hours or overnight.
- Preheat your grill to 425°F (or to high heat). Remove the steak from the marinade and pat dry. Season with lime salt or salt and pepper.
- Place the steak on the preheated grill and sear, flipping once after 4–5 minutes. Cook until the internal temperature reaches your target (125–130°F for medium-rare).
- Remove the steak and tent with foil. Rest for about 10 minutes to let the juices settle.
- Slice the steak thinly across the grain and warm your tortillas. Fill tortillas with steak and top with chopped onion and cilantro. Serve immediately.
Nutrition Information
Yield: 6
Serving Size: 1
Amount per serving (estimate)
Calories: 491
Total Fat: 25g
Saturated Fat: 9g
Cholesterol: 90mg
Sodium: 230mg
Carbohydrates: 25g
Fiber: 2g
Sugar: 3g
Protein: 41g
Nutrition data is an estimate.