Citrus-marinated skirt steak is cooked in a hot cast iron skillet until browned and juicy, then tucked into warm tortillas and topped with fresh Pico de Gallo. These skirt steak tacos are an easy way to get a flavorful, well-seared steak without firing up the grill.
Ingredients & Substitutions
Skirt Steak: Skirt steak is my first choice for these tacos because it cooks quickly and has lots of beefy flavor. Flank steak also works if that's what you have.
Limes & Oranges: Fresh squeezed juice gives the marinade the best flavor. Bottled juice will work in a pinch.
Garlic: Fresh minced garlic adds the most flavor, but you can substitute 1 teaspoon of garlic powder.
Olive Oil: Use olive, avocado, or another neutral oil.
Jalapeño: Remove the seeds for a milder Pico de Gallo. Leave some seeds in if you want it spicier.
Tortillas: Both flour and corn tortillas work. I prefer flour tortillas with these tacos.
Full ingredient list with quantities in the recipe card below
How to Make Skirt Steak Tacos
Step 1 | Marinate the Steak
Cut steak into bite-sized pieces, toss with marinade, and refrigerate for 2-4 hours.
Step 2 | Make the Pico de Gallo
Mix onion, jalapeño, lime juice, tomatoes, cilantro, and salt; chill until ready.
Step 3 | Cook the Steak
Heat a cast iron skillet over medium-high heat until hot. Add the steak to the hot skillet in a single layer. If your skillet is small, cook the steak in batches. Cook for about 8-10 minutes, stirring occasionally, until the steak is browned and cooked to your preferred doneness.
Step 4 | Assemble the Tacos
Warm the tortillas, then fill them with the cooked skirt steak and top with fresh Pico de Gallo.
Tips & Notes
Get the skillet hot: Let the cast iron heat up before adding the steak. A hot pan is key to getting good browning.
Don't crowd the skillet: Cook the steak in a single layer. If the pan is overcrowded, the steak will release moisture and steam instead of searing.
Drain the marinade: Shake off excess marinade before adding the steak to the skillet. Too much liquid makes it harder for the steak to brown.
Short on time? Marinate the steak for at least 30 minutes. If you have the time, 2-4 hours will give it more flavor.
Common Questions
Can I marinate the steak overnight? Two to four hours is the sweet spot for this marinade. The citrus juice (lime and orange) will start to break down the meat too aggressively if left overnight, which can make the texture mushy rather than tender.
Why do I need to shake off the excess marinade before cooking? Too much liquid in the pan creates steam instead of a sear, and you'll end up with gray, watery steak instead of browned, flavorful pieces.
Can I make the pico de gallo ahead of time? Yes, and it actually gets better after 30 minutes in the fridge as the flavors come together. Just give it a quick stir and taste for salt before serving since the tomatoes will release a little liquid as it sits.
Why use cast iron? A hot cast iron skillet gives the steak plenty of direct contact with the pan, helping it develop a flavorful browned crust. It's also a great option when you want steak tacos without heating up the grill.
Can I cook this on a grill instead of a skillet? Absolutely. Grill over medium-high heat for 3-4 minutes per side if cooking the steak whole, then slice or chop it after resting. This method gives you a little more char and smokiness than the skillet version.
Build Your Perfect Meal
- Rice: Pick Cilantro Lime Rice or Mexican Rice
- Queso: go with a No-Fail Cheddar Cheese Queso or an easy White American Cheese Queso
- Desert: decadent Churro Cheesecake Bars or a healthier Chamoy Fruit Salad
Tried this recipe? Let everyone know how it turned out! Your feedback and tips help others decide if they should make it.
Cast Iron Skirt Steak Tacos
Ingredients
For the Citrus Marinated Steak:
- 1 ¼ pounds skirt or flank steak
- juice of 2 limes
- juice of 1 orange
- 2 cloves garlic minced
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon oregano
- 1 teaspoon salt
Tacos:
- ½ cup finely chopped white onion about ½ a small onion
- 1 jalapeño ribs and seeds removed, finely chopped (use 2 for medium spice)
- juice of ½ lime
- 1 cup diced tomatoes seeds removed and chopped (about 2 medium tomatoes)
- ¼ cup finely chopped fresh cilantro
- salt to taste
- 8 tortillas corn or flour
Instructions
- Trim off any excess fat from the steak and cut into bite-sized pieces.
- In a small bowl, whisk together the lime juice, orange juice, garlic, olive oil, cumin, paprika, oregano, and salt.
- Place the steak in a bowl or zip-top bag and pour the marinade over it. Cover and refrigerate for 2-4 hours.
- In a separate bowl, combine onion, jalapeño, lime juice, tomatoes, cilantro, and salt to make Pico de Gallo. Cover and refrigerate until ready to use.
- Heat a skillet over medium-high heat. Remove the steak from the marinade, shake off excess liquid, and discard the marinade. Cook the steak for about 10 minutes, turning frequently, until cooked through and most of the liquid has evaporated.
- Warm tortillas in a dry skillet until soft.
- Fill each tortilla with cooked steak and top with Pico de Gallo.
Notes
Nutrition
The nutritional information provided is an estimate and may vary based on the ingredients used.
Did you make this recipe? Let me know!