Instructions
10 steps · tick them off as you cookWhisk 1/4 cup lime juice, 3 tbsp olive oil, 4 minced garlic cloves, 1 tbsp soy sauce, 1 tsp smoked paprika, 1 tsp cumin, 1 tsp chili powder, and 1 tsp brown sugar in a bowl.
Add 1.5 lb (680 g) skirt steak, coat well, and marinate at room temperature for 30 minutes (or up to 4 hours refrigerated).
30 minutesHeat a cast-iron skillet over high heat until a drop of water evaporates on contact.
Add 1 tbsp olive oil and the sliced peppers (1 red, 1 yellow, 1 green) plus 1 sliced onion; cook without stirring for 3 minutes to caramelize, then toss and cook 4 more minutes until edges are charred but vegetables retain crunch. Season with salt and transfer to a plate.
3 minutesWipe the skillet, add 1 tbsp olive oil, and sear the steak over high heat for 3 minutes per side until a deep crust forms and internal temperature reads 130°F (54°C) for medium-rare.
3 minutesRest the steak on a cutting board for 8 minutes to let juices redistribute.
8 minutesMeanwhile, warm 8 flour tortillas directly over a gas flame or in a dry skillet for 15 seconds per side until soft and lightly toasted.
Slice the steak thinly against the grain at a sharp angle.
Return the steak and its juices to the hot skillet with the peppers, toss briefly to combine, and bring the sizzling pan to the table.
Serve with warm tortillas, lime wedges, chopped cilantro, and sour cream for assembling.
Chef's tip
Always slice skirt steak thinly against the grain — the long muscle fibres are tough if cut lengthwise, but become buttery tender when severed across.
Suggested pairing
Serve with a smoky mezcal paloma or a cold Mexican amber lager to complement the seared crust.
About this recipe
Marinated skirt steak seared to a smoky char and piled into warm flour tortillas with sweet blistered peppers and lime-kissed onions.
MexicanEasyquicksmokyhigh-proteinweeknight
