Skip to main content INGREDIENTS
3-5lb skirt steak
Stack of flour tortillas, 10-20
¼ cup vegetable oil
½ cup red wine vinegar
½ cup lime juice
⅓ cup orange juice
1 cup water
2 tbsp peeled fresh garlic - crushed
1 tbsp pepper
1 ½ tbsp salt
½ orange, sliced into rounds with peels
¼ bunch cilantro, chopped (no stems)
Green cabbage, shredded
White onion, diced
Lime wedges for squeezing onto taco
Whisk marinade ingredients except cilantro and orange slices in a bowl.
Place skirt steaks into large ziplock bag. Pour marinade into ziplock bag.
Drop cilantro and orange slices into bag and seal ziplock, taking care to release as much air as possible.
Knead meat through the bag to distribute marinade.
Refrigerate overnight (up to 24 hours).
Turn on grill and preheat on high, to at least 700 degrees if possible.
Take steaks out of bag and shake off excess marinade.
Lay steaks flat out on grill directly over lit burners.
Cook 3-5 minutes per side to get a nice sear on the outside but not overcook the inside.
When the steak is on the grate do not poke, mash, or play with it.
Take steak off the grill and rest for 10 minutes before slicing.
Feel free to pile on any of the suggested accoutrements.