Chefs know that skirt steak makes the best tacos ever, especially with a citrusy marinade of beer, chili powder and hot sauce. We use local, Secret Aardvark Habanero Hot Sauce for some warmth, Portland’s Wayfinder brewery House of Hades lager, and a good pinch of Jacobsen’s Steak Seasoning for deliciously tender and flavorful tacos.
Serves: 4
Difficulty: easy
Prep time: 15 min
Cook time: 13-15 min.
Allergens: wheat (beer)
Ingredients
Skirt Steak Marinade
- 2 lb. skirt steak (or use flank or other thin steak) cut into thirds
- 1/3 c fresh squeezed MoC Orange Juice
- 1 lime, juice and zest of
- ¼ c green onion, chopped
- ½ t Peppered Earth guajillo chili powder (or other)
- ½ t Peppered Earth smoked paprika
- 1 T garlic (2 large cloves) crushed well
- 1 T olive oil
- 1 T Secret Aardvark Habanero Hot Sauce (or other)
- ½ c lager, such as Wayfinder’s House of Hades
- 1 t Jacobsen’s Salt Co. Steak Seasoning, plus more for serving
Tacos
- 8-12 corn tortillas
- 2 T olive oil
- 1 c shredded cabbage
- ¼ c cotija cheese, crumbled
- ½ c La Salsa Foods (Portland) Organic Pico De Gallo
- ¼ c cilantro leaves
- 2 limes, wedged
Steps
- Marinate skirt steak 4 hours or overnight.
- Preheat grill. Remove steak from marinade and grill on both sides to desired temp, 135F internal temp for medium rare, about 4 minutes per side. Remove from heat and let rest 5 min. before slicing.
- Heat oil in large skillet and quickly warm tortillas on both sides.
- Build tacos on hot tortillas as follows: sliced skirt steak, pinch of cabbage, bit of salsa, pinch of cotija and cilantro. Serve with more hot sauce, salsa and lime wedges as desired.
