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Steak Tacos are smoky, juicy, and packed with flavor thanks to a quick soy-lime marinade that makes the steak taste like it came from your favorite taco truck. We grill these on warm summer evenings and pile the table with toppings so everyone builds their own. They are an easy crowd-pleaser, right up there with our shredded chicken tacos.
Marinate skirt steak in a zesty soy-lime-garlic blend, grill it hot and fast, then slice it thin for the juiciest taco night.
Steak Tacos Quick Look
- 🕒 Prep Time: 5 minutes
- 🌡️ Cook Time: 5 minutes
- ⏳ Total Time: 1 hour 10 minutes
- 🍽️ Serving: 6 servings
- ⚡ Calories: 253kcal
- 🌶️ Flavor Profile: Smoky, savory steak with lime and garlic
- ✋ Difficulty: Easy, grill-and-go, like our grilled sirloin steak
Quick Answer
Whisk together olive oil, soy sauce, scallions, garlic, lime juice, cumin, brown sugar, and cilantro, then marinate skirt steak in it for at least an hour or overnight. Grill the steak over high heat about 5 minutes per side, until it reaches 140 degrees. Let it rest, slice against the grain, and serve in tortillas with your favorite taco toppings.
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Why This Recipe Works
Click to see the technique science
- The marinade does the work. Soy sauce, lime, and brown sugar give the steak deep, taco-truck flavor with almost no effort.
- Skirt steak is fast. It is thin, so it soaks up marinade quickly and grills in just a few minutes per side.
- You can make it ahead. Marinate the steak the night before, and dinner comes together in minutes the next day.
- Slicing against the grain. Cutting across the fibers turns this flavorful cut into tender, easy-to-eat taco strips.
- It is build-your-own. Set out tortillas and toppings and let everyone make their own, which is perfect for a crowd.
- It cooks in minutes. About 5 minutes per side over high heat is all it takes for juicy, charred steak.
Why You’ll Love This Recipe
- A simple soy-lime marinade gives the steak incredible taco-truck flavor.
- Skirt steak grills in just minutes, so dinner is fast even on a busy night.
- Everyone builds their own, which makes taco night fun, like our shredded chicken tacos.
Key Ingredients
Here is what goes into these flavor-packed skirt steak tacos and their marinade.
- Skirt Steak: thin, well-marbled, and full of flavor. It soaks up the marinade fast and grills in minutes.
- Soy Sauce and Olive Oil: the savory, salty base of the marinade that also helps the steak brown on the grill.
- Lime Juice: bright acidity that tenderizes the steak and adds fresh citrus flavor.
- Garlic and Scallions: punchy aromatics that infuse the marinade with savory depth.
- Brown Sugar and Cumin: a touch of sweetness and warm, earthy spice for that taco-truck taste.
- Cilantro and Toppings: fresh cilantro in the marinade, plus your favorite taco toppings to finish.
See recipe card for exact quantities.
Variations and Substitutions
These skirt steak tacos are easy to make your own.
- Swap the steak: flank steak or sirloin work great with the same marinade.
- Make it spicy: add minced jalapeno or a pinch of chili powder to the marinade.
- Use a grill pan: no outdoor grill needed, a hot cast iron pan or grill pan works beautifully.
- Pick your tortillas: warm corn or flour tortillas, or lettuce wraps for a low-carb option.
- Load the toppings: avocado, cotija, pico de gallo, and a scoop of our cilantro lime rice.
How to Make Steak Tacos
- In a bowl, whisk together the olive oil, soy sauce, scallions, garlic, lime juice, cumin, brown sugar, and cilantro into a marinade.
- Place the skirt steak in a resealable bag, pour in the marinade, and refrigerate for at least 1 hour, or overnight for the best flavor.
- Grill the steak over high heat about 5 minutes per side, until it reaches 140 degrees in the thickest part.
- Cover the steak with foil and rest 5 to 10 minutes, then slice thin against the grain and serve in tortillas with your favorite toppings.
Recipe Tips & Tricks
- Marinate overnight for the deepest flavor and the most tender steak.
- Bring the steak to room temperature before grilling so it cooks evenly.
- Get the grill screaming hot so the steak chars fast without overcooking.
- Do not overcook it; skirt steak is best at medium, around 140 degrees.
- Always slice against the grain for tender, easy-to-chew taco strips.
- Warm the tortillas so they are soft and pliable for building tacos.
Serving Ideas and Suggestions
Skirt steak tacos are all about the toppings. Set out warm tortillas and let everyone load up with avocado, pico de gallo, cotija cheese, lime, and fresh cilantro.
Serve them with a side of our cilantro lime rice and a pitcher of lime margaritas for the ultimate taco night spread.
Round out the fiesta with chips and guacamole or our loaded tater tot nachos. A simple black bean and corn salad or a crisp green salad on the side keeps things fresh and balances the smoky steak.
Leftover steak is gold. Slice it thin for quesadillas, pile it into burrito bowls over rice, or fold it into a hearty taco salad the next day. The marinade keeps the meat flavorful even after a night in the fridge.
Steak Tacos FAQs
Skirt steak is a top choice because it is thin, well-marbled, and full of beefy flavor that soaks up marinade quickly. Flank steak and sirloin are great alternatives. The key with any of them is to slice thin against the grain after grilling.
Marinate it for at least one hour, but overnight gives the best flavor and most tender result. The lime juice and soy sauce season and tenderize the meat. Do not go much past a day, or the acid can make the texture mushy.
Slicing against the grain cuts through the long muscle fibers, which makes each bite much more tender and easy to chew. Skirt steak has a very visible grain, so look for the lines in the meat and cut across them.
Grill skirt steak to about 140 degrees for a juicy medium, which is ideal for tacos. Because it is thin, it cooks fast, so watch it closely. Always let it rest under foil for 5 to 10 minutes before slicing to keep it juicy.
Yes. A hot cast iron skillet or grill pan on the stove works great. Get it very hot, then sear the steak a few minutes per side. You can also broil it close to the heat for a similar charred result.
Classic toppings include avocado or guacamole, pico de gallo, cotija or shredded cheese, fresh cilantro, diced onion, and a squeeze of lime. Pickled red onions, salsa verde, sour cream or crema, shredded cabbage for crunch, and a few slices of jalapeno are all delicious additions. The beauty of a build-your-own taco bar is that everyone can top their tacos exactly how they like.
Planning taco night? Whip up a batch of our easy cilantro lime rice to serve on the side.
Love taco night? You will love our skillet Mexican lasagna too.
Serve these tacos with a fresh corn and tomato salad on the side.
Fire up taco night with our juicy skirt steak tacos.
Keep taco night going with our juicy grilled skirt steak tacos.
Easy Grilled Skirt Steak Tacos
Ingredients
- 1 & 1/2 pound skirt steak
- 2 tablespoons olive oil
- 1/3 cup soy sauce
- 4 scallions, thinly sliced, green part only
- 3 garlic cloves minced
- 2 small limes juice freshly squeezed
- 1/2 teaspoon ground cumin
- 3 tablespoons light brown sugar
- 1/4 cup fresh cilantro rough chop
- taco toppings of your choice
Instructions
- Place skirt steak in a resealable gallon-sized bag. Whisk together the olive oil, soy, scallions, garlic, lime juice, cumin, brown sugar, and fresh cilantro in a small bowl. Pour marinade over the steak and marinate at least one hour, but best overnight.
- Grill over high heat for about 5 minutes on each side, until the internal temperature reaches 140°F in the thickest part of the steak. Take it off the heat and cover with foil, let rest for 5-10 minutes. Slice against the grain and serve with tortillas and your favorite taco toppings.
Notes
Nutrition
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