Now that you’ve got the science of marinating down, it’s time to apply it in the form of Marinated Skirt Steak Tacos with Pickled Onions and Capers—a dish that balances the rich, beefy flavor of the steak with the tang of pickled onions and the briny burst of capers.
Marinated Skirt Steak Tacos with Pickled Onions and Capers
Marinated Skirt Steak Tacos with Pickled Onions and Capers
Servings 4
Ingredients
- 1 1/2 lbs skirt steak
- 1/4 cup olive oil
- 1/4 cup soy sauce
- 1/4 cup lime juice
- 3 cloves garlic minced
- 1 tbsp cumin
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1/2 tsp black pepper
- 1 tbsp brown sugar
- 1 onion diced
- 1/2 cup apple cider vinegar
- 1 tbsp sugar
- 1 tsp salt
- 8 small corn or flour tortillas
- 2 tbsp capers rinsed and drained
- 1/4 cup fresh cilantro leaves
- 1 avocado sliced
- Lime wedges for serving
Instructions
- In a bowl, whisk together olive oil, soy sauce, lime juice, garlic, cumin, smoked paprika, chili powder, black pepper, and brown sugar. Place the skirt steak in a resealable plastic bag or shallow dish, and pour the marinade over it. Seal or cover, and refrigerate for at least 2 hours, or up to 6 hours for maximum flavor.
- While the steak is marinating, prepare the pickled onions. In a small saucepan, heat the apple cider vinegar, sugar, and salt over medium heat until dissolved. Remove from heat and pour over the onions in a bowl or jar. Let sit for at least 30 minutes (can be prepared ahead and refrigerated for up to a week).
- Preheat your grill to medium-high heat. Remove the steak from the marinade and let any excess drip off. Grill the skirt steak for 3-4 minutes per side, depending on thickness, for medium-rare. Skirt steak cooks quickly, so be sure not to overdo it. Once cooked, transfer to a cutting board and let rest for 5 minutes before slicing thinly against the grain.
- Warm the tortillas on the grill for about 30 seconds per side. To assemble, layer the thin slices of skirt steak on the tortillas. Top with pickled onions, capers, cilantro, and avocado slices. Squeeze a lime wedge over each taco before serving for an extra burst of brightness.
Notes
Why This Recipe Works:
The combination of soy sauce and lime juice in the marinade hits all the right notes—salt from the soy tenderizes the meat and adds umami, while the acidity of lime juice keeps the flavors bright.
The brown sugar caramelizes slightly on the grill, giving the steak a lovely char.
Pickled onions provide a sharp contrast to the savory richness of the beef, while the capers add a salty pop that keeps you coming back for more.
