Skirt Steak Tacos Citrus Marinade (Print Version)
# Ingredients:
→ Citrus Marinated Steak
01 -
570 g skirt or flank steak
02 -
Juice of 2 limes
03 -
Juice of 1 orange
04 -
2 cloves garlic, minced
05 -
2 tablespoons olive oil
06 -
1 teaspoon ground cumin
07 -
1 teaspoon smoked paprika
08 -
1 teaspoon dried oregano
09 -
1 teaspoon salt
→ Taco Assembly
10 -
120 g finely chopped white onion
11 -
1 jalapeño, ribs and seeds removed, finely chopped
12 -
Juice of 0.5 lime
13 -
200 g diced tomatoes, seeds removed
14 -
15 g finely chopped fresh cilantro
15 -
Salt to taste
16 -
8 corn or flour tortillas
# Instructions:
01 -
Trim excess fat from steak and cut into bite-sized pieces.
02 -
In a bowl, whisk together lime juice, orange juice, garlic, olive oil, cumin, smoked paprika, oregano, and salt. Pour marinade over steak in a bowl or resealable bag. Cover and refrigerate for 2 to 4 hours.
03 -
In a bowl, combine chopped onion, jalapeño, lime juice, diced tomatoes, cilantro, and salt. Mix well, cover, and refrigerate until serving.
04 -
Heat a skillet over medium-high heat. Remove steak from marinade and discard excess liquid. Cook steak for about 10 minutes, stirring frequently, until fully cooked and most liquid has evaporated.
05 -
Heat tortillas in a dry skillet until soft and pliable.
06 -
Fill each tortilla with cooked steak and top generously with Pico de Gallo before serving.
# Notes:
01 -
For extra flavour, allow steak to marinate overnight. Serve immediately for optimal tortilla texture.