Skirt Steak From Zacatecas
Skirt steak (carne de falda) is a terrific and inexpensive cut for grilling, probably the best for quickly cooked, juicy steaks. For breakfast and lunch all over Mexico, you see them as huge, thin steaks that practically cover the whole plate, but they’re really only about six to eight ounces of beef. It’s called skirt steak because it’s from an area along the outside of the belly of the cow—where a skirt would sit (if cows wore skirts). It’s a perfect cut for tacos and fajitas, but be sure to slice against the grain for juicier pieces. The fat on skirt steak is what makes it so tasty, but the meat should not be too fatty—no more than one-quarter covered with a thin layer of fat. Remove any excess. Note that the meat must marinate overnight. You can also cook the meat indoors on a ridged stovetop grill over very high heat, 2 minutes per side.
Recipe information
Yield
makes 8 tacos
Ingredients
Preparation
Step 1
Pound the meat with a butcher’s mallet until a uniform 1/4 inch thick. In a large bowl, combine the garlic, Worcestershire sauce, red wine vinegar, red chile powder, 1 tablespoon of the salt, 2 teaspoons of the pepper, cumin, onion powder, cilantro, oil, and the red and chipotle chile sauces to make a marinade. Rub the mixture over the meat, cover, and marinate overnight in the refrigerator (or less time, if you want more obvious beef flavor).
Step 2
Prepare a charcoal or gas grill. Season the meat with additional salt and pepper as you throw it on the grill. Grill the meat over medium-high heat, flipping it once during cooking, 6 minutes total. Remove the meat from the heat and cut into 1/4-inch-thick strips (my preference) or 1/4-inch dice.
Step 3
To serve, lay the tortillas side by side, open face and overlapping on a platter. Divide the filling equally between the tortillas and top with salsa and garnishes. Grab, fold, and eat right away. Or build your own taco: lay a tortilla, open face, in one hand. Spoon on some filling, top with salsa and garnishes, fold, and eat right away.
