Marinated and grilled skirt steak tacos make summer parties a snap!
Kicked-up chile lime and mild-mannered buttermilk cilantro marinades fit any flavor preference in this easy grilling menu.
Grilled Skirt Steak Tacos out on our deck with people we hold dear is the best of summer for me.
Ordinarily, casual summer parties are pot-luck affairs, everyone brings a favorite dish to share, saving the host a few steps, and I’m good with that.
Backyard barbecues are supposed to be easy, without feeling overwhelmed by all the gardening, cleaning, planning, shopping, cooking, and clean-up.
What is Skirt Steak?
Skirt Steak is a thin, long muscle from the diaphragm area just under the rib section of the steer. This beefy-tasting cut is quite thin and lean with a coarse, visible grain.
The flavor and texture make it ideal for steak tacos so long as you take care to cook it only to medium-rare and carve it properly against the grain.
PRO TIP: To make the skirt steak as tender as possible, we recommend carving it against the grain as well as slicing it at a 45-degree angle in thin slices.
How to make the BEST Skirt Steak Tacos
- Marinade the steak to infuse flavor before grilling. Marinades are ideal on thinner cuts of meat like skirt steak since it doesn’t penetrate deeply and the flavor is mostly at the surface. Read more about how to use marinades and rubs in our Grilled Tri-Tip Recipe.
- Grill the skirt steak to medium-rare (130°F or less), which only takes 2-3 minutes on each side over direct high heat.
- Carve skirt steak against the grain, but also hold your knife at a 45-degree angle while slicing it into thin strips.
- Serve with warmed tortillas, fresh avocado, salsa, and thinly sliced cabbage (rainbow slaw below).
PRO TIP: Always use a glass dish or freezer bag with an acid-based marinade—aluminum and stainless steel can react with the acid and affect the meat.
Easy Make-Ahead Summer Party Grilling Menu
Most of this menu can be prepped in advance and skirt steak takes just minutes to cook, which means you get to enjoy lots of time with your guests instead of fussing over the food.
Grilled Chile-Lime and Buttermilk-Cilantro
Skirt Steak Tacos (recipes below)
Our Favorite Guacamole
Chips & Peach Salsa
Hummus & Veg Tray
Southwest Cauliflower Salad
Spring Greens with Orange-Dijon Vinaigrette
Watermelon-Blueberry Salad
Apple Pie w/ Vanilla Ice Cream
Ghirardelli Brownie Cookies
Grilled Chile-Lime Skirt Steak Tacos
The ancho and chipotle chile create a balanced, mid-level spice, suitable for most palates. Keep the spice in the medium range by topping it with pico de gallo, or boost the heat with Habanero-Cilantro Sauce as we do.
Palm sugar brings harmony to assertive lime juice and liquid smoke, all of which work beautifully with the beefiness of skirt steak.
Grilled Chile-Lime Skirt Steak Tacos
Ingredients
- 2 tablespoons garlic — minced
- 3 tablespoons coconut palm sugar — or brown sugar
- 2 teaspoons smoked paprika
- 1 teaspoon onion powder
- 1 teaspoon ancho chile powder
- 1/2 teaspoon chipotle chile powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1/3 cup fresh lime juice
- 2 teaspoons liquid smoke flavoring
- 2 tablespoons extra-virgin olive oil — or avocado oil
- 1 1/2 pounds skirt steak
Garnishes and Extras:
- Rainbow Slaw (below) or 2 cups cabbage — shaved or thinly sliced on a mandoline
- 2 avocados — sliced for garnish
- 1 lime — sliced into wedges for garnish
- Pico De Gallo (below)
- Habanero-Cilantro Taco Sauce
- Corn Tortillas or Bibb Lettuce for wraps (Paleo)
Instructions
- In a gallon-sized Ziploc® bag combine all the dry spices, sugar, salt and pepper. Add the lime juice, liquid smoke, oil, and fresh garlic and shake or massage the bag with your hands until well blended and sugar is mostly dissolved. Add the steak to the bag making sure the marinade covers all of the steak. Seal the bag and let the steak marinate in the refrigerator for 4-5 hours. An hour before grilling, remove the steak from the refrigerator and allow to come to room temperature.
- Light a grill or preheat a grill pan. Grill the steak over med-high heat until seared on the outside and medium-rare within, about 5 minutes on each side depending on the thickness of the steak (thinner steak will take less time). Transfer the steak to a cutting board, tent with foil, and let rest for 8-10 minutes.
- Thinly slice the steak, cutting across the grain–you may need to rotate the steak and cut from another edge if the strips get too long (it’s okay if the pieces aren’t exactly the same size). Serve in warm tortillas and garnish with cabbage, fresh avocado, Pico, Habanero-Cilantro Sauce, and fresh lime wedges.
Notes
Nutrition
More Great Grilling Recipes You’ll Love!
- Grilled Green Chile Burgers
- Grilled Steak and Shrimp Scampi for Two: Surf & Turf Date Night Dinner
- Grilled Herb-Buttermilk Chicken with Tomato Basil Butter
- Tomato-Basil Grilled Salmon and the 5 Best Fish Grilling Tips
- Grilled Tri-Tip Roast Recipe for Charcoal or Gas Grill
- Blackstone Griddle Recipes
Grilled Buttermilk-Cilantro Skirt Steak Tacos
A flavorful, kid-friendly recipe and perfect for your “black pepper is spicy” friends too. The garlic and green onion are reminiscent of buttermilk ranch dressing, yet hints of fresh cilantro and earthy cumin will remind you it belongs in a tortilla.
As you can see in the photos, the cilantro continued to cling to the meat all the way through grilling, slicing, and serving.
Grilled Buttermilk-Cilantro Skirt Steak Tacos
Ingredients
- 1 1/2 cups buttermilk
- 1/2 cup green onions — coarsely chopped
- 3 cloves garlic , minced
- 1 teaspoon dried oregano
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1/2 teaspoon cardamom
- 1 teaspoon sea salt
- 1/2 teaspoon pepper
- 1 cup cilantro — chopped
- 2 pounds skirt steak — cut into manageable pieces , 6-8 inches long
Garnishes and Extras:
- Rainbow Slaw (below) or 2 cups cabbage — shaved or thinly sliced on a mandoline
- 2 avocados — sliced for garnish
- 1 lime — sliced into wedges for garnish
- Pico De Gallo (below)
- Habanero-Cilantro Taco Sauce
- Corn Tortillas or Bibb Lettuce for wraps
Instructions
- In a blender, combine buttermilk, onion, garlic, oregano, corander, cumin, cardamom, salt, and pepper — blend well. Pour buttermilk mixture into a gallon-sized Ziploc® bag with the cilantro and massage bag to mix.
- Add skirt steak to the marinade in the bag making sure to coat steak. Remove as much air from bag as possible and lay in the refrigerator for 4-5 hours, rotating bag occasionally to be sure steak is well covered.
- An hour before grilling, remove the steak from the refrigerator and allow to come to room temperature. Light a grill or preheat a grill pan. Grill the steak over med-high heat until seared on the outside and medium-rare within, about 5 minutes on each side depending on the thickness of the steak (thinner steak will take less time). Transfer the steak to a cutting board, tent with foil, and let rest for 8-10 minutes.
- Thinly slice the steak, cutting across the grain–you may need to rotate the steak and cut from another edge if the strips get too long (it’s okay if the pieces aren’t exactly the same size). Serve in warm tortillas and garnish with cabbage, fresh avocado, Pico, Habanero-Cilantro Sauce, and fresh lime wedges.
Notes
Nutrition
Rainbow Slaw for Tacos
Rainbow Slaw
Ingredients
- 1 cup green cabbage thinly sliced
- 1 cup purple cabbage thinly sliced
- 1 large carrot grated
- 1/3 cup chopped cilantro
- 1/4 cup scallions green tops
- 1/2 lime , or about 2 teaspoons lime juice
- Sea salt and freshly cracked pepper , to taste
Instructions
- Hand toss the ingredients in a large bowl until well mixed. Squeeze lime over the slaw a couple of times as you mix again to coat slaw. Season with salt and pepper, to taste. Serve right away.
Nutrition
Pico De Gallo
Ingredients
- 2 large fresh tomatoes (10-12 ounces), coarsely chopped
- 1/2 cup finely chopped sweet onion
- 2 tablespoons coarsely chopped cilantro leaves
- 1 tablespoon freshly squeezed lime juice
Sea salt and freshly ground black pepper
Instructions
- In a medium bowl, combine the tomatoes with the onion, cilantro and lime juice. Season with salt and pepper, to taste.
Linda says
Same here. The weather in the Bay Area is so unpredictable, but this skirt steak taco will make any gatherings more fun. And it’s even better when people can build their own tacos.
paleoglutenfreeguy says
I am loving all these options! And some of that cucumber mango salsa on the side sounds so refreshing and perfect.
Joni Gomes says
Great recipe!! Soo much flavor here I am obsessed! I loved adding all of the spices, it was next level!
Megan Stevens says
We love skirt steak, but I have never seen it marinated in buttermilk before, how yummy!! I loved seeing your feast all spread out on the table, how special and delicious.
Raia Todd says
I love a good steak taco! And that rainbow slaw is so fun!
ChihYu says
Tacos!!! You can’t go wrong with juicy, tender, grilled skirt steak!
Heather says
We made both marinades and they were a hit! Everyone loved them both – will definitely make again.
mjskit says
What a fun time and great menu! Love both of these skirt steak recipes! I do flank steak a lot, but have never tried skirt steak. I don’t see it around her much. Need to find it and see the difference. Love the tacos you made with it.
Judy Purcell says
Hi MJ, I think you’d love skirt steak — great beefy flavor and quick to cook.
Raymund says
Glad to see skirt steak here, I love this cut they are so flavourful and if done right they are tender. Very underrated cut of meat.
Pat says
It all looks delicious! I am in the Puget Sound, WA area and we are used to getting a little or a lot of rain here. Sounds like you had a great party anyway. Nice job with the photos! That hunk of beef on the grill looks awfully good!
karen (Back Road Journal) says
Your outdoor celebration must have been a huge hit with your friends. The food would certainly make me happy.
Carol at Wild Goose Tea says
The menu was awesome of course, but the thrust of the post of your energy level etc was the heart of it. Entertaining is a big job. I am trying to let go of some of what I consider ‘have to’s’ and just be more casual. Some of the tasks I feel I must accomplish are items I don’t even notice at other people’s homes. I only care about the joy and fun of being together. I love having people over in my back garden—sharing natures beauty as well as her bounty.
Judy Purcell says
Hi Carol, you are right, it takes a lot of effort. It took me years to let go of perfectionism that made it even harder to relax and enjoy (something I think everyone deals with in some way). The joy of being together is what matters anyway. Any effort we put into the garden we enjoy while serving friends and every other day of summer — so worth it.
Greg says
Those looks awesome. Hope you had a great fourth.
Judy Purcell says
Thanks Greg, you too!
Ingrid says
Looks delicious. Good thing I don’t know where you live or I would have been so there to imbibe in the festivities and food. I’ll definitely be giving these marinades a try 🙂
Judy Purcell says
Ha! That made me laugh, though we always have room for one more! Hope you enjoy the marinades. 🙂
John@Kitchen Riffs says
The only downside to our house is it doesn’t really have a good spot for outdoor entertaining. The upside is the rain/no rain problem never happens to us. The downside, of course, is all of our entertaining is indoors. But we manage. 😉 Sounds like a great party, and you had some great dishes (love that slaw).
Judy Purcell says
Hi John, yes we’ve been there too. When we lived in CA our backyard was way at the back of house, far from the kitchen, which made it awkward to take the party outside. The important thing is to party-on, make good use of what you have and enjoy great food with friends — I’m sure they are delighted to pull a chair up to your table no matter where it is. 🙂
A Canadian Foodie says
I am so IN!
This is a fantastic recipe and your menu looks quite simple. But the yard work – and that yard… it is stunning! I love gardening. Next time, remember to take a photo JUST before the guests arrive… that is always my favourite moment.
I usually sousvide my flank steak (or skirt steak) and it is almost too delicious to share! (wicked laugh). We are actually cooking Mexican on Sunday with a Mexican cheffing friend – just for fun – but can’t add this to the menu now – that is a learn to cook traditional Mexican Food Day.
This recipe, however – is ON THE LIST.
🙂
Valerie
Judy Purcell says
Aw, thanks Valerie! You are right about getting photos just before guests arrive, it is an ideal moment. I have always wanted to try sousvide (I don’t have a sousvide machine, though I understand you can do it without one), but it is so hard to put down my grilling tongs long enough — maybe this winter. It sounds like you are going to have a super fun Sunday! I can’t wait to read all about it. 🙂
Colline says
Those look like no other tacos I have seen. Looks delicious.
Judy Purcell says
Hi Colline, thanks for stopping by and commenting, I do hope you try these! 🙂
mimi says
This is exactly what I like to make for summer get-togethers. I think I love it best because people can make up their own tacos from the taco “bar.” Beautiful pics!
Judy Purcell says
Hi Mimi, you are right, taco bar parties are quite simple and everyone gets exactly what they want. 🙂
Maureen | Orgasmic Chef says
WHAT a party! Too bad about the rain/no-rain but you certainly made it a festive occasion.
Judy Purcell says
Thanks Maureen, it was a great party even with the rain — crowding inside just got everyone closer to the food. 😉