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Skirt Steak Tacos

Photo: Greg Dupree; Styling: Ginny Branch

Active time 20 mins
Total time 30 mins
Yield

Serves: 4

These tacos come together extremely quickly with help from the grill, which cooks the steak to absolute perfection. These hearty tacos provide plenty of protein to help keep you satisfied longer. 

Ingredients

  • 1 pound skirt steak
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground cumin
  • 2 tablespoons finely grated red onion
  • 1 teaspoon lime zest
  • Grapeseed oil
  • 3/4 cup diced tomato
  • 1/4 cup thinly sliced radishes
  • 1 tablespoon fresh lime juice
  • 1 tablespoon extra-virgin olive oil
  • 8 6-in. corn tortillas, warmed
  • 8 cilantro sprigs, torn
  • 2 ounces crumbled queso fresco (about 1/2 cup)
  • 8 lime wedges, for serving

Nutrition Information

  • calories 390
  • fat 19 g
  • satfat 5 g
  • monofat 0.0 g
  • polyfat 0.0 g
  • protein 25 g
  • carbohydrate 34 g
  • fiber 4 g
  • cholesterol 65 mg
  • iron 2 mg
  • sodium 599 mg
  • calcium 137 mg

How to Make It

  1. Preheat grill to high (450°F to 550°F). Sprinkle steak with salt, pepper and cumin. Rub steak with onion and lime zest. Generously oil grill grate with grapeseed oil. Grill steak, covered with grill lid, until done, 3 to 4 minutes per side. Remove from grill; let stand 10 minutes before thinly slicing across the grain.

  2. Stir together tomato, radishes, lime juice and olive oil in a small bowl. Divide steak evenly among tortillas; top with tomato mixture, cilantro and cheese. Serve with lime wedges.