Charred Chile & Lime Skirt Steak

Name: Charred Chile & Lime Skirt Steak
Yield: 4-6
Ingredients: 2 pounds skirt steak (about 3 large pieces); 3 tablespoons Charred Chile &amp; Lime seasoning; 12-14 best quality corn tortillas; For serving: chopped fresh cilantro, chopped onions, lime wedges

Meet Charred Chile & Lime, the perfect mix of charred jalapeños (think smoky spice, not blistering heat), garlic, and a bright kick of lime. Use this feisty seasoning for fajitas, and any style of steak and chicken tacos. The Mexican-inspired profile also brings a party to grilled corn, guacamole, sautéed zucchini, even popcorn. Today, we’re focusing on tacos. Who are we kidding—down here in Austin, we focus on tacos every day 🤠

Charred Chile & Lime Skirt Steak

Rated 5.0 stars by 1 users

Servings

4-6

Prep Time

10-15 minutes

Cook Time

10-12 minutes

Feel free to use skirt, flank, or even sirloin steaks here. The key to ensuring the steak will be tender and juicy is to pull the meat off the grill just before it’s done (about 5 degrees below your desired doneness temperature), allowing carryover heat to bring the meat to temperature as it rests. Corn tortillas are traditional here, but flour tortillas (blistered over the fire) are delicious options as well. A squeeze of fresh lime juice really brings out the best flavor in the slices of seasoned beef.

Image of Charred Chile & Lime Skirt Steak

Ingredients

2 pounds skirt steak (about 3 large pieces)
3 tablespoons Charred Chile & Lime seasoning
12-14 best quality corn tortillas
For serving: chopped fresh cilantro, chopped onions, lime wedges

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Directions

Place the meat in a baking dish (or sealable plastic bag) and season both sides of each cut with Charred Chile & Lime seasoning. Set aside to marinate at room temperature while you prepare the grill or cover with plastic wrap and refrigerate up to a day in advance (remove the meat from the fridge an hour before you plan to cook).
Prepare a charcoal grill for two-zone cooking and build a medium-high fire. When the coals are glowing red and covered with a fine gray ash, place the steaks over direct heat and grill for about 3-4 minutes, until nicely charred, then flip the meat and cook for 2-3 minutes more.
Flip the steaks again a time or two, rotating them around the heat as needed for even cooking, until an instant-read thermometer inserted into the center of the steak reads 125°F; carryover heat will take it to 130°F for medium rare as it rests.
Transfer the steak to a cutting board to rest for a few minutes. Meanwhile, char the tortillas over direct heat, if using. Thinly slice the meat against the grain and arrange the slices on a platter and serve with warm tortillas, chopped onion and cilantro and lime wedges.