It’s Taco Tuesday!
While I am usually not organized enough to share a taco recipe with you all on an actual Tuesday, the stars aligned this time.
We love tacos in our house. I love them because my family actually eats them and we can mix-and-match what everyone wants. Build-your-own taco kind of thing.
I also love them because the possibilities are endless! Some of our go-to homemade tacos are these fish tacos or these tostadas (at least in the taco family). I am a big fan of the hot and cool temperature combo, and I live for all the toppings.
Today’s tacos feature a succulent skirt steak that’s been marinated in beer, spices, soy sauce, and vinegar. It gets incredibly tender and juicy and….OMG. My mouth waters just thinking about it.
Skirt steak has quickly become by favorite cut of beef to marinate for long periods of time. Flank steak is up there too, but there’s something extra special about skirt steak. It’s just so tender!
The marinade here is really easy to mix up and imparts a crazy amount of flavor. I rub the steak in some spices and salt and then cover it in a mixture of beer, soy sauce, Worcestershire, vinegar, and a little bit of oil. This is a riff on my family’s classic flank steak marinade that we make constantly. I use it as a base for almost all my steak marinades because it works every single time. You get incredibly flavored, tender, and juicy meat every time.
After the skirt steak has hung out in the marinade for a few hours, we grill her up! And it takes minutes on a hot grill because the steak is so thin. I actually do 2-3 minutes per side, tops. You get incredibly char marks and flavor without drying out the meat one bit.
Slice it up thin and it’s ready for the tacos!
The other star of the show here is summer corn! Yay! I love this time of year because our local corn comes in and it is OUT OF THIS WORLD good. Jersey corn – it might be the best ever. It’s a bet I’d be willing to take!
We’re letting the corn shine through here, in all it’s tender and sweet glory. I make a quick and easy salsa with the corn, bell peppers, tomatoes, jalapeños, red onion, cilantro, and lime juice. That’s it. Super fresh and simple!
The steak is very savory and the salsa is slightly sweet and bright, and the combo is so, so good!
You can add whatever else you like to the taco situation. We love slightly charred tortillas, the steak, the corn salsa, a dollop of cooling sour cream, a little cilantro, and a squeeze of fresh lime juice over top. It is the best.
These tacos are one of my newest faves, and I think they’ll be in rotation all summer long!
Pass me a margarita!
Beer-Marinated Skirt Steak Tacos with Corn Salsa
- Total Time: 4 hours 15 minutes
- Yield: 4 servings 1x
Description
These Beer-Marinated Skirt Steak Tacos with Corn Salsa are a summertime hit! Succulent, juicy skirt steak is marinated in a mix of beer, spices, and soy sauce and grilled until perfectly tender. The only thing left to do is to make a fresh corn salsa featuring sweet summer corn, tomatoes, and peppers. The combination of savory and sweet, and cool and warm is amazing! Add these tacos to your next Taco Tuesday spread!
Ingredients
For the Steak:
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 lb skirt steak (or flank steak)
- ½ cup beer (I like light beer for this)
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
For the Con Salsa:
- 2 cups fresh corn kernels
- ½ cup red onion, finely diced
- 2 jalapeno peppers, seeded and minced
- 1 red bell pepper, finely diced
- 1 cup cherry tomatoes, quartered
- Juice of 2 limes
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
For the Tacos:
- Corn or flour tortillas, warmed or toasted
- Avocado slices
- Sour cream
- Lime wedges
- Cilantro
Instructions
For the Steak:
- In a small bowl, combine the salt, pepper, and spices. Place the skirt steak in a large baking dish. Sprinkle the spice rub all over the skirt steak, pressing it to adhere and then gently rubbing it into the meat.
- In another bowl, stir together the beer, soy sauce, Worcestershire, vinegar, and oil.
- Pour the marinade over the meat and turn it to coat.
- Cover the dish and place in the fridge. Marinate in the fridge for at least 4 hours and up to overnight.
- Take the steak out of the fridge so it can come to room temperature.
- Preheat the grill to medium-high.
- Once the grill is hot, place the steak on the grill and cook for 3 minutes per side. Skirt steak is very thin and cooks quickly, so keep an eye on it!
- Remove from the grill and allow to rest 10 minutes before thinly slicing it across the grain.
For the Corn Salsa:
- In a large bowl, combine all the ingredients. Mix well to combine and then season, to taste, with as much salt and pepper as you prefer.
- The salsa can be made ahead and kept in the fridge for up to two days. It tastes better the longer it hangs out!
For the Tacos:
- I prefer corn tortillas, and I usually char them a bit over my gas burner. You can also grill them or just warm them up in a hot oven.
- Assemble the tacos however you prefer. Our favorite: into the warm and slightly charred tortillas go a few pieces of the steak, slices of avocado, a dollop of sour cream, a few spoonfuls of the corn salsa, fresh cilantro, and a squeeze of fresh lime juice.
- Prep Time: 4 hours (inactive marinating time)
- Cook Time: 15 minutes
- Category: tacos
Hi There. I'm Molly. I'm a food-obsessed, self-taught cook and I can't wait to share my passion for all things culinary with you. My love for egg yolks is just the tip of the iceberg!
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