Steak Street Tacos ✅

Ingredients

⅓ cup olive oil
3 Tablespoons soy sauce
3 Tablespoons lime juice
2 Tablespoons brine from pickled jalapeños
5 cloves garlic, grated
2 Tablespoons brown sugar
1 Tablespoon cumin
1 Tablespoon chili powder
1 teaspoon smoked paprika*
1 teaspoon dried oregano
1 ½ pounds skirt steak, cut in half if needed to fit into grill pan

Steps

Review all recipe notes and instructions before beginning.
In a small bowl, whisk together the oil, soy sauce, lime juice, brine, garlic, brown sugar, cumin, chili powder, paprika, and oregano.Place the steak and the marinade into a large resealable bag. Marinate for at least 2 hours or overnight.
Grease a large skillet or grill pan with olive oil and heat over medium high heat for 1-2 minutes. Grill each side for 4-5 minutes or until the meat reaches desired doneness.
Let rest for 5-10 minutes on a cutting board.
Slice the meat against the grain into long strips. Cut again in the opposite direction to make smaller chunks. Assemble tacos and enjoy.

Notes

Smoked Paprika: Smoked paprika has more depth than regular paprika so I recommend using smoked. In a pinch, regular can be used instead.

Marinate the skirt steak. Marinating the meat overnight will impart the most flavor. The acid in the marinade will also tenderize the steak. However, I do not recommend marinating the meat longer than overnight. It can break down the proteins too much and make the steak mushy.

Be sure your pan/grill is hot. You want to get a nice sear on the steak. Never put a steak into a cold pan.

Use a meat thermometer. The best way to ensure that your steak is cooked to perfection is to use a thermometer. For medium rare, I aim between 130-135 degrees. A thermometer also helps you avoid cutting into the meat over and over again to check it. This releases all of the juices.

Cut the steak against the grain. You can see which way the grain runs along the meat. Cut in the opposite direction of the grain. This makes the meat more tender to chew.

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