I have to say that my Hubby doesn’t like any beef but Filet Mignon, however, I believe I may have converted him a little to skirt steak done right. When marinated and cooked quickly, this steak is tender. It’s another great addition to our Taco Tuesday menu…
Lime Marinated Skirt Steak Tacos
1 skirt steak
1/2 cup Greek yogurt
1/2 cup sour cream
3 limes
zest from 2 limes
2 cloves of garlic minced
salt & pepper
1 red pepper
1 green pepper
1/2 cup cilantro
1 onion sliced
1 tsp smoked paprika
salt & pepper to taste
1 tbs olive oil
Mix the yogurt, sour cream, lime zest from two limes and juice from two limes, garlic, salt & pepper. Place the skirt steak in a zip lock bag and put in 1/2 the yogurt mixture. Reserve the other half for later. Refrigerate for 2 hours.
Heat oven to 475°F. Place sheet pan in the oven while it is preheating. When the oven is ready, remove the sheet pan and add olive oil and the skirt steak. Return to the oven and cook for 20 minutes. While the skirt steak is cooking, sauté the peppers and onions. Add smoked paprika and salt & pepper to taste.
When the steak is done, slice into thin slices against the grain, serve on warm tortilla with more yogurt, peppers & onions, fresh cilantro and a squeeze of lime. Delicious!
Enjoy!
Heidi
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Excellent recipe. Looks delish! I’ve followed you as your page is very inspiring. I hope you do the same, as you may find mine the same, I practice naked cooking like jamie oliver, I’m conducting the half-blood princess project.
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It is healthy… and I just love cilantro.
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A wonderfully coloful and healthy taco!
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Mmm I love skirt steak when done right!
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That’s the ticket… It really is a good cut of meat, like you said… when done right.
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Hurray for Taco Tuesday! 🌮🥙
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I love all things Mexican… Did someone say Margarita?
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Margarita, Margarito….. 🍹
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That looks amazing! I’ve always had bad luck with skirt steak being tough so I’m definitely trying this one! Thanks for sharing this.
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It’s just one of those meats you have to marinade and flash cook…
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Sounds great. N.
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Skirt steak is really good when cooked just right. I just ordered some from the butcher to make something different.
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