Skirt Steak Tacos with Pico De Gallo and Honey Sriracha Mayo

I thought I'd start off our Taco Tuesday month with a bang! Here's a juicy steak taco recipe for ya. I chose the skirt cut as it marinades well and is simple and fast to cook. I use a cast iron in the recipe but if you have a grill I would suggest even using that.


Makes about 12 street style tacos

Ingredients:

Steak & Marinade

About a 1 lb skirt steak

1/4 cup of olive oil

2 oz of orange juice

Juice of one lime

2 tablespoons of maple syrup

2 garlic cloves finely chopped

Handful of fresh cilantro

1 tablespoon of chili powder

1 tablespoon of cumin

salt and pepper 

Pico De Gallo  

1 large ripe tomato  

1 jalapeno  

Juice of one lime 

1/2 onion 

bunch of fresh cilantro

3 tablespoons of olive oil

2 teaspoons of red wine vinegar   

Salt to taste

Honey Sriracha Mayo

6 tablespoons of mayo

2 tablespoons of Sriracha

2 teaspoons of honey

Juice of 1/2 lime  

You'll Need:

soft street style corn or flour tortillas  

Method:  

Steak:

Take the skirt steak and generously season with chili powder, cumin, salt and pepper on both sides. Place the olive oil, OJ, lime juice, garlic, maple syrup, and cilantro in a large Tupperware or zip lock bag. Submerge the steak in the marinade and leave it in the fridge for about a half hour.

*Take it out for a good half hour before you wish to cook it. The meat should come to room temp before going in the hot pan.  

Heat cast iron skillet on high temp. Drizzle in some olive oil. When pan is well heated add the steak. Leave it for about 3-4 minutes on one side before flipping for an additional few minutes on the other side. Skirt steaks cook fast so it just depends on your desired doneness. When you are ready for it to leave the pan place on a cutting board and let it rest or a few minutes before slicing it thin. I suggest cutting across the grain.

Pico De Gallo:

Cut the tomato, jalapeño, and onion into small pieces and add to a small bowl. Dice up as much desired cilantro and add. Squeeze in lime juice, add olive oil, and red wine vinegar. Add salt to taste.

Honey Sriracha Mayo:

Add the honey, Sriracha, mayo, and lime juice to a small bowl and mix together with a spoon until well blended.

 

When all this is prepared assemble the tacos-the juicy steak, a spoonful of pico, a little drizzle of the mayo and enjoy!  

 



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