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Texican Skirt Steak Tacos

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Texican Skirt Steak Tacos

Paula: After a 3-hour drive to the lake, the best quick meal is skirt steak, rubbed with warm Mexican spices, marinated long enough to shuck corn and build a fire, and charred over a hot grill (ideally barefoot), right?

Scott: Of course. With the possible addition that allowing your steak to continue to brine for the extra few minutes that it takes to saber some ice chunks into a glass and pour yourself a whiskey drink can be a real difference maker.

Paula: Or a nip of repasado (pauses to take sip). Indeed, a few extra minutes or even hours of marination enhance the magical powers of a sultry spice blend (and result in very tender steak). This recipe doesn’t require any prep, but if you’re in over achiever mode you can slather the meat with spices and refrigerate it up to 8 hours in advance.

Scott: Foot covering is non-compulsory when I am at the lake, but tacos are mandatory and I must admit that I am drawn to foods with the word sultry in their descriptions.

Paula: Tacos are a personal pursuit of course, so you can top these babies any which way. I love skirt steak in charred corn tortillas with fresh cilantro, a squeeze of lime, and a spoonful of red salsa. But grilled peppers and scallions, sliced avocados, or grated Cotija cheese could easily join the party. Which I’m about to do, dinner beckons, over and out.

Scott: 10-4.


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