Grilled Steak Tacos
These Grilled Steak Tacos feature smoky, charcoal-grilled skirt steak tucked into crispy Oaxaca cheese-crusted tortillas and topped with red onion, cilantro, and fresh lime juice. The steak is seasoned and rested for 2 hours, then grilled hot and fast for tender, flavorful tacos with plenty of crispy, cheese texture.
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.
Nutrition
Calories: 414kcalCarbohydrates: 20gProtein: 34gFat: 23gSaturated Fat: 11gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.4gCholesterol: 82mgSodium: 850mgPotassium: 441mgFiber: 2gSugar: 2gVitamin A: 371IUVitamin C: 6mgCalcium: 86mgIron: 4mg
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