Salty’s Skirt Steak Tacos

steak tacos

Salty is not much of a cook, but when it comes to grilling, the man loves his craft. He also loves his steak, so nothing makes him more eager to help than a delectably marinated piece of beef. Shake throws in her margaritas, I make some crunchy slaw and seasoned rice, and suddenly taco night is upon us. Put your spouse/friends/children to work for a similar effect (although the kids should probably not be tasked with handling tequila or open flame or jalapeños. Have them juice citrus or something).


Serves 6 

2-3 lbs. skirt steak

12 small tortillas (at least)

½ onion, thin sliced

1 jalapeno, thin sliced

1 cup savoy cabbage, shredded

1 cup red cabbage, shredded

½ cup sour cream

1 lime, juiced

Hot sauce

2 tbsp white wine vinegar

3 tsp. honey


1 tbsp. whole cilantro

For the Rice

2 cups rice

3 ½ cups chicken broth

2 tbsp. tomato paste Saucy Note: Instead of regular tomato paste, I used something called Taste #5 Umami Bomb Original Tomato Paste. I found it at a specialty grocery, but it also is available on Amazon. It’s a little pricey, but it is also practically magic.

1 tsp. garlic powder

1 tsp. onion powder

Pinch of salt

1 tbsp. butter

For the Marinade

4 cloves garlic, chopped

1 lime, juiced

1 tsp. ancho chili powder

4 garlic cloves, chopped

1 tsp. coriander powder

2 tbsp. soy sauce

3 dashes Worcestershire

1 tsp. cayenne powder

1 tsp. chopped cilantro

2-3 dashes hot sauce

1 tbsp. honey Saucy Note: I used spicy honey, which is delicious if you can find it.

Pinch of salt


 Combine marinade ingredients in large bowl or resealable plastic bag. Marinate skirt steak for at least 30 minutes, or up to 24 hours.

Prepare rice. Combine rice, chicken broth, tomato paste, butter, garlic powder, onion powder, and salt. Bring to a boil, stir once, and cover. Reduce heat to simmer and set a timer for 20 minutes. When timer sounds, turn heat off but do not uncover until ready to serve.

Shred cabbage and slice onion and jalapeno. I used a mandolin for all of my vegetables, because it makes very thin, uniform slices and everything is prepped in about 14 seconds, but a knife also works. Shred the cabbage into a colander so you can wash it. Combine the cabbage and half the sliced jalapeno. You can also add the onion, but if you have onion haters like Shake and Salty you can put them out on the side (I love onions).

Preheat grill for 10-15 minutes on high.

Combine sour cream, lime juice, and hot sauce to taste in a small measuring cup to make a crema. Put half into a small bowl for serving, then add wine vinegar and honey to remaining mixture. Add a pinch of salt and mix well. Toss with the cabbage and jalapeños so that the slaw is well coated but there is not excessive dressing pooling in the bowl.

Cabbage slaw for tacos

Grill steak for 2-3 minutes a side. Warm tortillas on the grill after you flip the steak.

skirt steak resting

Remove meat from grill and let rest for five minutes covered with foil. Arrange slaw, onions, cilantro, extra jalapeno, crema, hot sauce, rice, tortillas, and whatever other accouterments (I made sautéed corn as a side) you have for your tacos in a place people can serve themselves. Let people build their own tacos and enjoy!

taco condiments

carving skirt steak

steak taco

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