Ingredients:

  • 1/3 cup extra virgin olive oil
  • 1/4 cup fresh lime juice
  • 3 tablespoons soy sauce
  • 2 tablespoons honey
  • 4 cloves garlic, minced
  • 1 tablespoon chili powder
  • 1 teaspoon toasted ground cumin
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon black pepper
  • 2 lbs outside skirt steak, trimmed
  • 1 teaspoon kosher salt
  • 12 small corn tortillas
  • 1 cup fresh cilantro, chopped
  • 1 small white onion, finely diced
  • 1 avocado, sliced

Instructions:

  1. Whisk the olive oil, lime juice, soy sauce, honey, garlic, chili powder, cumin, smoked paprika, and pepper in a large bowl.
  2. Place the skirt steak in a gallon sized bag and pour the marinade over it. Massage the bag to ensure every inch of the beef is coated. Marinate in the fridge for at least 1 hour, but no more than 8 hours, or the lime juice will turn the meat mushy.
  3. Remove the steak from the fridge 20 minutes before cooking to take the chill off. Heat your skillet over high heat until you see faint wisps of smoke. Pat the steak dry with paper towels — this is the secret to a dark crust! Season with kosher salt.
  4. Lay the steak in the pan (you may need to cut it in half to fit). Cook for 3-4 minutes until a dark, mahogany crust forms. You should smell the garlic toasting and a slightly sweet, charred aroma. Flip and cook for another 3 minutes for medium rare.
  5. Transfer the steak to a cutting board. Do not tent with foil, as the trapped steam will soften that beautiful crust you just worked so hard for. Let it rest for a full 8 minutes to allow the juices to redistribute.
  6. Identify the grain of the meat (the long lines of muscle). Use your knife to slice perpendicular to those lines into thin strips. If you slice with the grain, the tacos will be chewy.
  7. While the meat rests, char your corn tortillas directly over a gas flame for 15 seconds per side until the edges are slightly blackened and they become pliable. Keep them warm in a clean kitchen towel.
  8. Place 3-4 strips of steak onto each warm tortilla. Top with a generous pinch of white onion and a handful of chopped cilantro. Add a slice of avocado to each taco and a final squeeze of fresh lime juice. The lime should hit the warm meat and release a bright, citrusy scent that cuts through the rich fat.