Beef
Garlic Cilantro Balsamic Steak Tacos
Skirt steak marinated in garlic cilantro dark balsamic, seared hard, sliced thin and piled into warm tortillas.
- 2 hr 25 min total
- 15 min prep
- 10 min cook
- Easy
- Serves 4 (makes 12 tacos)
- Beef
Ingredients
- 1.5 lb skirt or flank steak
- 6 tbsp Garlic Cilantro Dark Balsamic, divided
- 3 tbsp olive oil
- 4 cloves garlic, minced
- 1 tsp ground cumin
- 1 tsp chili powder
- 2 tsp salt, divided
- 1 tsp black pepper
- 1 cup chopped fresh cilantro, divided
- 12 corn tortillas, warmed
- 1/2 red onion, finely diced
- 1 avocado, sliced
- Lime wedges, to serve
Let’s make it
- Whisk 4 tbsp Garlic Cilantro Dark Balsamic with the olive oil, garlic, cumin, chili powder, 1.5 tsp salt, the pepper and half the cilantro.
- Pour over the steak, turn to coat, and marinate 2 hours refrigerated, or up to 8. Take it out 30 minutes before cooking.
- Heat a cast-iron skillet or grill to as hot as it will go. Pat the steak dry and season with the remaining 1/2 tsp salt.
- Sear 3-4 minutes per side for medium-rare, until a hard crust has formed.
- Rest the steak 10 minutes, then slice thinly against the grain.
- Pile into warm tortillas with red onion, avocado and the rest of the cilantro, and finish with the last 2 tbsp of dark balsamic and lime wedges.
Why it works
Skirt steak is thin and loose-grained, so it takes a marinade quickly and cooks in minutes over high heat. Slicing against the grain is what makes the difference between tender and chewy, and the ten-minute rest keeps the juice in the meat.
The OTM finish
Two tablespoons of Garlic Cilantro Dark Balsamic over the sliced steak, from a clean portion never touched by the raw meat.
Make it your own
Use flank or hanger steak, serve over rice bowls instead of tortillas, or add charred scallions and pickled jalapeños.
Quick tip
Find the grain before you cook. Once the steak is seared and dark, the lines are much harder to read.
Shop the recipe
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