Description

These Ridiculously Good Steak Tacos feature marinated skirt steak cooked to a perfect medium-rare, topped with a fresh and zesty homemade salsa, creamy avocado, and crunchy cabbage. The steak is marinated in a bright mixture of orange and lime juices, garlic, and spices, then cooked to juicy perfection using broiling, grilling, or stovetop methods. Served on warm tortillas with a drizzle of reduced marinade sauce and fresh lime wedges, these tacos offer a delicious, vibrant, and easy-to-make meal perfect for any occasion.

Ingredients

Marinade & Steak

2 lb skirt steak (or chuck)
1 orange, juiced (~1/2 cup)
2 limes, juiced (~1/4 cup)
1/4 cup olive oil
1/4 cup agave (or honey, or brown sugar)
6 cloves garlic, minced
1 tbsp dried oregano
1 tbsp chili powder
1/4 tsp kosher salt (plus more to taste)

Salsa

1 large tomato, diced
1/2 red onion, diced
1 jalapeño, finely diced, seeds removed for milder salsa
1 lime, juiced
1 tbsp olive oil
Salt and pepper to taste

Taco Assembly

Flour or corn tortillas, heated just before serving
2 avocados, sliced or smashed
1/4 purple cabbage, shredded or very thinly sliced
Limes, cut in wedges for serving

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Instructions

Prepare the Salsa: In a bowl, combine the diced tomato, red onion, jalapeño, lime juice, olive oil, salt, and pepper. Mix well and set aside. This salsa can be made a day in advance to deepen the flavors.
Marinate the Steak: In a large container or zip-top bag, combine the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and kosher salt. Add the skirt steak and refrigerate, marinating for at least 20 minutes or up to overnight. Remove the steak from the refrigerator about 20-30 minutes before cooking to bring it to room temperature.
Reduce the Marinade: Pour the marinade juices into a saucepan and bring to a boil. Reduce heat to simmer and let the marinade reduce by half, which takes about 10-15 minutes. Set aside the reduced sauce for drizzling later.
Cook the Steak (choose one method):
Broiling: Preheat your broiler on high and let it heat for one minute after the flame ignites. Place the skirt steak on a broiling pan and cook for 5 minutes on one side. Remove the steak, leave the oven on and the door slightly open, flip the steak, and broil for another 4-5 minutes until the internal temperature reaches about 135°F for medium-rare.
Grilling: Preheat the grill to medium-high heat. Grill the steak for 3-5 minutes per side until it reaches an internal temperature of about 135°F for medium-rare.
Stovetop (Pan): Heat a cast-iron skillet or heavy pan over medium heat. Cook the steak for 3-5 minutes per side until it reaches an internal temperature of about 135°F for medium-rare.
Rest the Steak: Remove the steak from the heat source and let it rest for 5-10 minutes. This resting period allows the juices to redistribute for maximum flavor and tenderness.
Slice and Assemble: Slice the steak thinly against the grain. Warm the tortillas and assemble the tacos by layering shredded cabbage on the bottom, sliced steak on top, followed by a generous spoonful of salsa. Add avocado slices or smashed avocado, then drizzle with the reduced marinade sauce. Serve with lime wedges for squeezing over the tacos.

Notes

Marinating the steak overnight intensifies the flavors but a minimum of 20 minutes is sufficient for a quick meal.
The reduced marinade sauce adds a rich, tangy glaze and can be prepared ahead to save time.
If you prefer less heat, remove the jalapeño seeds completely or omit the chili powder from the marinade.
Use skirt steak for its flavor and texture, but chuck or flank steak can be substituted.
Broiling requires careful attention to avoid overcooking; always use a meat thermometer for best results.
For gluten-free tacos, use corn tortillas instead of flour ones.
Leftover steak can be refrigerated for up to 3 days and is great for quick taco nights or salads.