I debated whether I should add this recipe to my blog because it’s super simple and fast. Great for a weeknight meal and a step up from ground beef tacos.
You could use this for a fajita recipe as well but you might want to marinate first. Skirt Steak is typically tough, but with this recipe, we chop the steak up after cooking so they are easy to chew!
What you’ll need:
- Skirt steak
- 1 Tablespoon Olive Oil
- Chili Powder
- Smoked Paprika
- Fresh lime
- Con tortillas
- (For garnish) queso fresco, cilantro, tomato, purple onion
Step by step:
Set the steak out and let it come to room temperature.
Season the steak with salt, pepper, cumin, chili powder and smoked paprika. Cover both sides and massage into the steak.
Heat a skillet to medium high heat and right before you put the steak on the skillet, put the olive oil in.
Sear the steak. 2 1/2 minutes on each side. You want to get a hard sear on both sides and a medium rare middle. Touch the steak and if it feels like touching your cheek, it’s at a medium rare. If it’s still a bit to pliable with no resistance, you can lower the heat to medium low and continue to cook on both sides for a few more minutes. Remember to cook it evenly, so 1 minute each side until done. I had a really good sear on both sides and cooked it another minute on each side. It was a perfect medium rare when I cut it. You can add more oil, if needed.
After your steak reaches a medium rare, remove it and let it rest for 5 minutes before cutting.
While your steak is resting, you can chop up all your toppings.
After the 5 minute rest, slice your steak and then chop into small cubes (small bite sized pieces)