Get Your Grill On with Build-Your-Own Skirt Steak Tacos and Fresh Guac!

Get Your Grill On with Build-Your-Own Skirt Steak Tacos and Fresh Guac!

Posted by Korman Res | Get Your Grill On with Build-Your-Own Skirt Steak Tacos and Fresh Guac!
Skirt Steak Recipe


If you’re looking for a great recipe for the grill that will knock everyone’s socks off, this is it!  This skirt steak has tons of flavor and will surely impress your guests.   Also, the recipe can easily be doubled or tripled, depending on your number of guests.   If you’re not sure what to serve as a side dish, our Corn and Black Bean Salad would be a perfect accompaniment! 


Grilled Skirt Steak

(adapted from Gourmet Magazine, July 1994)

Serves 4


1.5 lb. skirt steak, trimmed (cut steak in half if it’s too long to fit on grill)

1 Tbsp. chili powder

1 Tsp. ground cumin

1 large garlic clove, minced and mashed to a paste with 1 tsp. Kosher salt

2 tsp. Worcestershire sauce

1 tsp. sugar

½ tsp. freshly ground black pepper

¼ tsp. allspice

1 Tbsp. canola or vegetable oil

Flour tortillas, warmed



In a small bowl, combine chili powder, cumin, garlic paste, Worcestershire sauce, sugar, pepper, allspice and oil.  Mixture will be thick.  With clean hands, rub the mixture all over the meat and place in a resealable plastic bag.  This step is messy, but will be worth it!  Marinate for at least 20 minutes in the refrigerator. 


Grill steak over moderately high heat for 3 to 5 minutes on each side, or until just springy to the touch for medium-rare.  Let steak rest on a cutting board for 5 minutes and cut across the grain on the diagonal into thin slices.


Transfer steak slices to a serving platter alongside warmed tortillas, guacamole, and bowls of any other toppings you’d like (such as shredded cheese, pico de gallo, sour cream, grilled Vidalia onions, sliced jalapeno peppers, etc.).  Guests will enjoy building their own tacos. 



(adapted from Ina Garten)

Yield: 3 cups (will easily serve 8 people)



4 ripe Haas avocados

3 Tbsp. freshly squeezed lemon juice

8 dashes hot pepper sauce (such as Cholula or Tabasco)

½ cup small-diced red onion

1 large garlic clove, minced

¾ tsp. Kosher salt

½ tsp. freshly ground black pepper

1 medium tomato, seeded and small-diced



Cut the avocados lengthwise and twist into halves.  Remove the pits and scoop the flesh out of their shells into a large bowl.  Immediately add the lemon juice, hot pepper sauce, onion, garlic, salt and pepper, and toss well.  Using a sharp knife, slice through the avocados in the bowl until they are finely diced.  Add the diced tomatoes and mix well.  Taste and add more salt and pepper, if desired. 


Keep guacamole covered and chilled until ready to serve. 


(Guacamole can be made several hours ahead of time, but should be served the same day it is made.  Want a great trick to prevent browning?  Take a sheet of plastic wrap and gently press down on the guacamole, making sure there are no air pockets between the guacamole and the plastic wrap.  Make sure the edges of the plastic wrap are firmly secured around the bowl.)




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