Grilled Steak Tacos
These Grilled Steak Tacos start with seasoned skirt steak grilled hot and fast over charcoal, then chopped and loaded into flour tortillas with crispy Oaxaca cheese, red onion, cilantro, and fresh lime juice.
Skirt steak is one of my favorite cuts for tacos because it cooks quickly over high heat and takes on bold seasonings really well. If you enjoy bold flavors, try my Chili Lime Steak Fajitas for another grilled skirt steak dinner, or my Grilled Steak Elote Tacos for a smoky, cheesy taco topped with Mexican street corn flavors.
If you’re looking for more ways to put steak on the grill, try my Steak Tacos with Creamy Chipotle Sauce or Steak Fajita Crunchwraps. They’re both great options when the family wants something different for taco night.
Quick Look: Grilled Steak Tacos
- What it is: Charcoal-grilled skirt steak tacos served in Oaxaca cheese-crusted flour tortillas with red onion, cilantro and lime.
- Why Make THIS Version? I seasoned the skirt steak with avocado oil and a smoky spice blend, then let it rest for 2 hours before grilling it hot and fast directly over charcoal. The Oaxaca cheese is melted directly on the griddle before the tortilla is pressed into it, creating a crispy cheese crust.
- Key Ingredients: Skirt steak, avocado oil, Mexican chili powder, smoked paprika, cumin, Oaxaca cheese, street-sized flour tortillas, red onion, cilantro, and fresh lime.
- Cooking Method: Direct high-heat charcoal grilling followed by a cast-iron or griddle finish.
- Total Time: 2 hours 30 minutes, including a 2 hour refrigerated seasoning rest and 6-8 minutes of resting after grilling.
SUMMARIZE AND SAVE THIS POST ON
Why This Recipe
- Crispy Cheese Changes the Taco: Oaxaca cheese is melted on the hot griddle, creating a crispy, browned cheese crust on the tortilla.
- Charcoal-Grilled Steak: Skirt steak is cooked hot and fast over charcoal for a good sear and grilled flavor. I used the same direct heat method in my Carne Asada Tacos recipe.
- Bold Seasoning: Chili powder, cumin, smoked paprika, garlic and oregano give the steak a smoky, savory bite that pairs really well with the crispy Oaxaca cheese.
- Fresh Toppings Bring It Together: Red onion, cilantro and lime balance the smoky steak and rich, crispy cheese.
Key Ingredients
For the Grilled Steak
- Skirt Steak: My favorite cut for steak tacos because it takes on bold seasonings really well and cooks quickly over high heat.
- Avocado Oil: Acts as a binder to help the seasoning adhere to the steak and handles the high heat of grilling well.
- Seasonings: Mexican Chili Powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt and black pepper give the steak a smoky, savory bite (I used a similar seasoning combination for my Bourbon Steak and Shrimp Fajitas recipe).
For the Tacos
- Flour Tortillas: Soft flour tortillas hold up well to the steak and melted cheese while getting charred on the griddle.
- Oaxaca Cheese: Freshly shredded Oaxaca cheese melts smoothly and develops the crispy cheese crust that makes these tacos different. Shred it fresh from the block when possible for the best texture. I use this cheese for my Creole Steak and Shrimp Quesadillas.
- Red Onion: Adds fresh crunch and texture with a sharp bite that balances the savory grilled steak.
- Cilantro: Brings a fresh, citrusy flavor that cuts through the richness of the grilled steak and melted cheese.
- Lime Wedges: A squeeze of fresh lime is a must. It brightens the tacos and brings out the smoky, savory flavors.
Substitutions or Additions
- Steak: Swap out the skirt steak for flank steak or flat iron steak. If skirt steak isn’t available, flank steak or flat iron steak are both great alternatives for grilled steak tacos. If you ever have extra flank steak, try my Grilled Steak Pinwheels for another easy grilled steak recipe.
- Cheese: No Oaxaca cheese, no problem. Monterey Jack or Mexican melting cheese are excellent substitutes. Both melt beautifully and develop a nice crust on the griddle.
How to Make Grilled Steak Tacos (Step by Step)
- Prep and Trim the Skirt Steak. While the steak is still cold, trim away any excess hard fat and silver skin. Skirt steak can have quite a bit of both right out of the package, and removing those tough pieces gives you a more tender bite after grilling.
- Season the Skirt Steak. Apply avocado oil to both sides of the steak, then season generously with the dry rub mixture. Make sure the seasoning covers the steak evenly, then place it on a wire rack in the refrigerator for 2 hours to let the seasoning penetrate and the flavors develop.
- Fire Up the Grill and Sear the Steak. Get your charcoal grill ripping hot (about 15 mins) and set it up for direct grilling. Place the skirt steak directly over the hot coals and sear for 2-3 minutes on the first side.
- Flip, Finish and Rest the Steak. After the 2-3 minute sear, flip the skirt steak and grill for another 90 seconds to 2 minutes, depending on thickness. Once the steak reaches your preferred internal temperature, remove it from the grill and let it rest for 6-8 minutes before slicing.
- Make the Oaxaca Cheese-Crusted Tortillas. While the steak rests, heat a griddle attachment over medium-high heat and lightly coat the surface with avocado oil. Add about 1 ounce of freshly shredded Oaxaca cheese in a circle roughly the size of the tortilla, then place the street-sized flour tortilla directly on top. Let the cheese brown and crisp, about 90 seconds to 2 minutes, then flip and toast the other side for an additional 90 seconds.
- Slice and Cube the Steak. After resting, cut the skirt steak into manageable sections with the grain. Rotate each section 90 degrees, then slice against the grain, about 1/2′ strips. Cut the strips into 1/2″ cubes. This shortens the long muscle fibers for tender, bite-sized pieces that are easy to pile into the taco and eat without pulling out large strips of steak.
- Assemble the Grilled Steak Tacos. Fill each Oaxaca cheese-crusted tortilla with the cubed skirt steak. Top with diced red onion and chopped cilantro, then finish with a squeeze of fresh lime juice. Serve immediately while the steak is warm and the cheese crust is still crispy.
Steak Doneness Quick Guide
Use an instant-read thermometer to check for the internal temperature of the steak.
- Rare: 120-125°F: Cool, bright red center with a very soft texture.
- Medium-Rare: 130-135°F: Warm red-pink center, juicy and tender.
- Medium: 140-145°F: Warm pink center with a firmer texture.
- Medium-Well: 150-155°F: Mostly cooked through with just a small amount of pink.
- Well-Done: 160°F+: Fully cooked through with little to no pink and a firm texture.
For these grilled steak tacos, I prefer skirt steak around 130-135 degrees F for medium rare. Let the steak rest for 6-8 minutes before slicing against the grain and cutting it into bite-sized pieces.
James’ Grill Master Pro Tips
Use skirt steak when possible: Skirt steak is my go-to cut for steak tacos because it has a rich beefy flavor, cooks quickly over high heat, and takes on seasoning extremely well. Just make sure to slice against the grain for the most tender bite.
Grill Directly Over Charcoal: My favorite way to cook skirt steak is directly over hot charcoal. The high heat direct grilling method gives the thin steak a great exterior sear while picking up that unmistakable charcoal-grilled flavor.
Give the Seasoning Time to Work: After seasoning, I like to let the skirt steak rest uncovered in the refrigerator for 2 hours. This gives the salt and spices time to season the meat while the surface stays dry, which helps the steak develop a better crust when it hits the hot grill. I use the same approach with my Hot Honey Jalapeno Marinated Steak.
Use the Right Cheese: Oaxaca cheese is my first choice for these tacos because it melts extremely well and develops a crispy, golden crust on the griddle without overpowering the steak.
Grilled Steak Tacos FAQs
You can season the skirt steak up to 2 hours ahead and keep it refrigerated until you’re ready to grill. For the best texture, grill the steak and make the Oaxaca cheese-crusted tortillas just before serving. Leftover steak can be refrigerated and reheated separately before assembling the tacos.
For this recipe, I seasoned the skirt steak and let it rest uncovered in the refrigerator for 2 hours before grilling. This gives the salt and spices time to season the meat while keeping the surface dry for a better sear.
Grill skirt steak over high direct heat for 2-3 minutes on the first side, then flip and grill for another 90 seconds to 2 minutes, depending on the thickness and desired doneness. Let the steak rest for 6-8 minutes before slicing against the grain.
More Grilled Steak & Taco Recipes
If you tried this Grilled Steak Tacos recipe, please leave a star rating and let me know how they turned out in the comments below. I love hearing from you! And Remember, a bad day grilling is better than a GREAT day at work!
Grilled Steak Tacos
Equipment
- Charcoal Grill
- Griddle Attachment
- Instant-Read Thermometer
- Sharp knife
- Cutting Board
Ingredients
For the Steak
- 2 lb Skirt Steak
- 2 tbsp Avocado Oil
- 2 tsp Mexican chili powder
- 1 1/2 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp kosher salt
- 1 tsp black pepper
- 1 tsp dried oregano
For the Tacos
- 8 oz Oaxaca cheese freshly shredded
- 8 Flour Tortillas
- 1/2 cup red onion diced
- 1/2 cup fresh cilantro chopped
- 2 limes cut into wedges
Instructions
Prepare & Season the Steak
- Trim the steak. Trim the skirt steak, removing any silver skin and hard exterior fat.
- Season the steak. Coat the skirt steak with avocado oil. Combine dry rub ingredients in a small bowl, then season the steak evenly on both sides. Place the steak on a wire rack and refrigerate uncovered for 2 hours.
Grill the steak
- Preheat the grill. Prepare the charcoal grill for direct grilling over high heat, about 450-500 degrees F.
- Grill the steak. Place the skirt steak directly over the hot charcoal and grill for about 2-3 minutes on the first side. Flip and grill for another 90 seconds to 2 minutes, or until the steak reaches your preferred internal temperature. I prefer 130-135 degrees F for medium-rare.
- Rest the steak. Transfer the grilled skirt steak to a wire rack, with cutting board underneath it and let it rest 6-8 minutes before slicing.
Make the Oaxaca Cheese-Crusted Tortillas
- Crisp the cheese and tortillas. While the steak rests, heat the griddle attachment over medium-high heat and lightly coat it with avocado oil. Add about 1 ounce of freshly shredded Oaxaca cheese in a circle roughly the size of a tortilla. Place a street-sized flour tortilla directly on top.
- Flip and toast. Cook for about 90 seconds or 2 minutes, until the cheese is melted, golden, and crispy. Flip the tortilla and toast the other side for about 90 seconds. Repeat with the remaining tortillas.
Slice & Assemble the Grilled Steak Tacos
- Slice the steak. Cut the rested skirt steak into manageable sections with the grain. Rotate each section 90 degrees, then slice against the grain into about 1/2" strips. Cut the strips into 1/2" cubes for easy-to-eat taco bites.
- Assemble the tacos. Fill each Oaxaca cheese-crusted tortilla with grilled skirt steak. Top with diced red onion and chopped cilantro, then finish with a squeeze of fresh lime juice. Serve immediately while the steak is warm and the cheese crust is still crispy.
Video
Notes
- Skirt Steak: Trim away any silver skin and hard exterior fat before seasoning. Flank steak or flat iron steak can be substituted if skirt steak isn’t available.
- Grilling: Skirt steak cooks quickly. Grill over high direct heat and use an instant-read thermometer rather than relying only on cooking time.
- Slicing: Always slice skirt steak against the grain after resting. This shortens the long muscle fibers and gives you a more tender bite.
- Oaxaca cheese: Freshly shredded Oaxaca cheese melts smoothly and creates the crispy cheese crust on the tortillas. Watch it closely as the edges begin to brown so the cheese doesn’t burn.
I’ve been making these Grilled Steak Tacos for years, and I’ve finally dialed in the recipe exactly how I like it. The steak comes out juicy and packed with flavor, and the fresh toppings bring everything together. I hope you enjoy these as much as my family does!
This was an awesome skirt steak recipe. I really like skirt steak tacos in general but this recipe gave me a bunch if new things to try.
I just made these steak tacos and my whole family loved them! I’m husband was asking if we can make them again tomorrow lol Great recipe!