Ingredients:

  • 2 lbs skirt steak
  • 1/4 cup fresh lime juice
  • 1/4 cup orange juice
  • 1/4 cup neutral oil
  • 6 cloves garlic, minced
  • 1/2 cup fresh cilantro, chopped
  • 1 tbsp ground cumin
  • 1 tbsp smoked paprika
  • 1 tsp chili powder
  • 1 tsp dried oregano
  • 1.5 tsp kosher salt
  • 1 jalapeño, seeded and diced
  • 18 small corn tortillas
  • 1 small white onion, diced
  • 1/2 cup fresh cilantro, chopped (for garnish)
  • 4 limes, cut into wedges

Instructions:

  1. Whisk the marinade. Combine 1/4 cup lime juice, 1/4 cup orange juice, 1/4 cup neutral oil, 6 cloves minced garlic, 1/2 cup chopped cilantro, 1 tbsp cumin, 1 tbsp smoked paprika, 1 tsp chili powder, 1 tsp oregano, 1.5 tsp kosher salt, and the diced jalapeño in a large bowl. Note: Using a Ziploc bag here allows for more surface contact with less liquid.
  2. Submerge the steak. Place the 2 lbs of skirt steak into the mixture, coating every inch. Let it marinate at room temperature for 30 minutes. Note: Do not exceed 1 hour or the acid will cook the meat into a mushy texture.
  3. Fire up the heat. Preheat your cast iron skillet over high heat for at least 5 minutes. Until it is lightly wisping smoke.
  4. Prep the meat. Remove the steak from the marinade and pat it dry with paper towels. Note: Moisture is the enemy of a good sear; if the steak is wet, it will steam rather than crust.
  5. The first sear. Lay the steak into the pan (it should scream!). Cook for 3–5 minutes. Until a dark mahogany crust forms.
  6. The flip. Turn the steak and cook for another 3–5 minutes. Until the internal temperature hits 130-135°F.
  7. The crucial rest. Move the steak to a board and wait 10 minutes. Until the juices have settled back into the fibers.
  8. Slice the grain. Look for the lines in the meat and cut perpendicularly to them. Note: Cutting with the grain results in a rubbery chew that ruins the taco.
  9. The cube. After slicing into strips, rotate and chop into small bite-sized pieces for that classic street taco feel.
  10. Assemble. Double up 18 small corn tortillas, pile on the meat, and top with white onion, cilantro, and a lime squeeze.