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Skirt Steak and Green Chili Tacos

4 Servings

25 minutes

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We turn sautéed onion, poblano chilies and cumin-seasoned skirt steak into an easy, flavorful taco filling. Dousing it with lime juice after cooking keeps the flavors bright and balanced. For the tenderest texture, slice the steak thinly and against the grain. And use a nonstick skillet, otherwise the steak’s seasoning may stick to the pan and scorch.



25 minutes


  • 1

    pound skirt steak, trimmed

  • 1

    tablespoon ground cumin

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Bethany S.

This turned out really good for me!

I noticed this recipe has really light instructions, especially with timing so here is what I did. Looking back, I took a lot of liberties but it turned out great:

I used a sirloin flap instead of skirt (that's what I had) and it was awesome. I used the same seasonings, a cast iron pan, 4-6 minutes per side but I was more going for a internal temp of 135, medium rare ish rather than specific timing.

I also did the onion & chilies in a cast iron - I'd say they were done around 7-8 minutes as I should have pulled mine off the heat sooner. Mine went over, they were probably on heat about 10 minutes and were on their way to caramelized.

I was starving so I forgot the last step to mix everything up with lime. I ended up serving the meat, veggies, and sides separately. It seemed like it really needed a acid and a salsa the way I served it so we ate it with a salsa verde I had in the fridge, lime wedges, and the cilantro and radishes. That turned out really amazing and more how I am used to with a so cal taco truck style taco.

Will make again cause it was so fast and easy!