GrillMexican
Steak street tacos
Small corn tortillas, chopped asada, onion, cilantro, lime. Two tortillas per taco. Salsa if you have it. No lettuce.
Made it?
35 min · 20 min hands-on · pull 130°F · rest 8 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- skirt steak1 1/2 lb
- kosher salt2 tsp
- cumin1 tsp
- small corn tortillas16
- white onion, minced1
- choppedcilantro
- limes2
- optionalsalsa
Method
- 1
Salt, cumin. Hot grate 2–3 minutes a side to 128°F. Rest 8. Chop, do not slice into ribbons.
- 2
Tortillas on the grate 20 seconds a side. Two stacked per taco.
- 3
Meat, onion, cilantro, lime. Cotija if you want. This is not a burrito.
If you don’t have it
- skirt steak → flank steak. Keep the same pull. Leaner cooks faster and dries sooner.
- skirt steak → What you actually have, if it is the same muscle family. The asada bowl is rice. This is the taco. Same steak, different plate.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making guacamole.
Last, so it does not brown. Fork, not a processor. Chunks should remain.
10 min
- With this dish, try making pico de gallo.
While the meat rests. Only with a tomato that tastes like one. Dice small, salt, lime. 10 minutes so it weeps a dressing.
15 min
- With this dish, try making homemade crema.
In the morning, or an hour before the bowls. Stir, rest. Lime if you want it sharper.
10 min
Same cut
Skirt and flank
Same steak. Pick the plate.