Skillet Skirt Steak Tacos with Onion, Cilantro & Lime

By Sprig Originals ✓ · cooked up in Sprig

Everything great about a $10 taqueria plate, built on one hot cast-iron skillet. Skirt steak gets a quick lime-garlic-cumin rub, sears hard until the edges are lacquered and crisp, then rests while you char corn tortillas in the same pan. Chop, pile, top with raw onion, cilantro and a hard squeeze of lime — no fussy garnishes, just a fast assembly line that puts dinner on the table in about half an hour.

Ingredients

• 1.5 lb skirt steak or flank steak, trimmed
• 3 tbsp fresh lime juice
• 2 tbsp vegetable oil, plus more for the pan
• 4 clove garlic, finely grated
• 1.5 tsp ground cumin
• 1 tsp chili powder
• 1 tsp dried oregano, preferably Mexican
• 1.5 tsp kosher salt
• 0.5 tsp freshly ground black pepper

• 1 medium white onion, finely diced
• 1 cup cilantro leaves and tender stems, chopped
• 1 pinch kosher salt
• 1 tbsp fresh lime juice

• 12 corn tortillas (6-inch)
• 2 limes, cut into wedges
• 1 jalapeño or serrano, thinly sliced (optional)
• 1 cup salsa verde or your favorite hot sauce
• 1 avocado, sliced (optional)

Instructions

1. Cut the skirt steak crosswise into 4 to 5 pieces roughly 5 inches long so they fit flat in your skillet. Pat every surface very dry with paper towels — dry meat is the whole secret to a hard sear.
2. In a bowl or zip-top bag, whisk together 3 tablespoons lime juice, 2 tablespoons oil, the grated garlic, cumin, chili powder, oregano, 1½ teaspoons salt, and the pepper. Add the steak and turn to coat. Marinate 15 minutes at room temperature (or up to 4 hours refrigerated — no longer, or the lime starts to cure the meat).
3. While the steak marinates, make the finish: toss the diced white onion, chopped cilantro, a pinch of salt, and 1 tablespoon lime juice in a small bowl. Let it sit — the lime takes the raw bite off the onion. Set out lime wedges, chiles, salsa, and avocado so assembly is a straight line.
4. Set a cast-iron skillet or heavy stainless pan over high heat for 4 to 5 minutes, until a drop of water skitters and instantly vanishes. Meanwhile, remove the steak from the marinade and blot it dry again with paper towels.
5. Add 1 teaspoon oil to the pan and swirl. Lay in the steak in a single uncrowded layer — work in two batches if needed. Sear 2 to 3 minutes without moving it, until a deep brown crust forms, then flip and sear 1½ to 2½ minutes more for medium-rare (125–130°F on an instant-read thermometer). Skirt steak is thin and cooks fast; pull it before it feels done. Turn on your exhaust fan.
6. Transfer the steak to a cutting board and rest 5 to 8 minutes, tented loosely with foil. Do not skip this — resting is what keeps the juices in the meat instead of on the board.
7. Wipe the skillet with a paper towel, return it to medium-high, and warm the tortillas 30 to 45 seconds per side until they're soft, pliable, and freckled with char in spots. Stack them in a clean kitchen towel or tortilla warmer as you go to steam and stay soft.
8. Slice the rested steak against the grain into thin strips, then chop the strips crosswise into rough ½-inch pieces, taqueria style. Pour any juices from the board over the meat and toss.
9. Build each taco on a doubled or single warm tortilla: a generous spoonful of steak, a heap of the onion-cilantro mix, sliced chiles and avocado if using, a drizzle of salsa verde, and a hard squeeze of lime. Serve immediately, while the tortillas are still warm.

Chef's tips

Nutrition (per serving, estimated)

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