This Classic Steak Becomes Crazy Flavorful Tacos With These Methods

By Chef Billy Parisi · 60 min

Ingredients

Instructions

1. Put the skirt steak in a 13x9 casserole dish, rub in the 2 ½ teaspoons salt and the Worcestershire sauce, cover and refrigerate while you make the marinade.
2. Cook the garlic and onion in a medium pan over medium heat, stirring now and then, for 6 to 7 minutes until they start to brown.
3. Grind the garlic and onion in a mortar and pestle or food processor to a paste.
4. In a medium bowl, whisk the paste with the cumin, lime juice, orange juice, beer, oregano, cilantro, salt, pepper and olive oil.
5. Pour the marinade over the steak, coating all sides, cover and refrigerate for 4 to 24 hours.
6. Take the steak out of the fridge 15 to 20 minutes before cooking. Heat the grill to high (500-550°F).
7. Grill the steak directly 2 to 2 ½ minutes per side, until it has grill marks and reaches an internal temperature of about 130°F for medium-rare to medium.
8. Rest the steak on a rack. Meanwhile, warm the tortillas and grill the green onions and jalapeños if using.
9. Slice the steak thinly against the grain, then turn it 90 degrees and slice again into very small bite-sized pieces.
10. To serve, fill each warm tortilla with steak, diced sweet onion and cilantro.

Summarized from Chef Billy Parisi's video. Watch it for the details.

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