Skirt Steak Tacos


Greg Dupree


  • 1 pound skirt steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons finely grated red onion
  • 1 teaspoon lime zest
  • Grapeseed oil
  • 3/4 cup diced tomato
  • 1/4 cup thinly sliced radishes
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 8 6-inch corn tortillas, warmed
  • 8 cilantro springs, torn
  • 2 ounces crumbled queso fresco (about 1/2 cup)
  • 8 lime wedges, for serving


1. Preheat grill to high (450°F to 550°F). Sprinkle steak with salt, pepper and cumin. Rub steak with onion and lime zest. Generously oil grill grate with grapeseed oil. Grill steak, covered with grill lid, until done, 3 to 4 minutes per side. Remove from grill; let stand 10 minutes before thinly slicing across the grain.

2.  Stir together tomato, radishes, lime juice and olive oil in a small bowl. Divide steak evenly among tortillas; top with tomato mixture, cilantro and cheese. Serve with lime wedges.

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  • Total:
  • Yield: Serves 4

Nutritional Information

Calories per serving: 390
Fat per serving: 19g
Saturated fat per serving: 5g
Cholesterol per serving: 65mg
Fiber per serving: 4g
Protein per serving: 25g
Carbohydrate per serving: 34g
Sodium per serving: 599mg
Iron per serving: 2mg
Calcium per serving: 137mg

Good to Know

Beef is an excellent source of vitamin B12, essential for energy.
Adam Hickman