04/28/2026
There’s something about a perfectly grilled skirt steak taco that just hits different—bold, smoky, juicy, and layered with texture in every bite. This recipe is built for flavor from the ground up, starting with a beautifully marbled skirt steak that soaks up seasoning and cooks hot and fast over an open flame. When done right, you get that crave-worthy char on the outside while keeping the inside tender and packed with juice.
We start by coating the steak with extra-virgin olive oil to help the seasoning adhere and form a flavorful crust on the grill. A generous layer of Pork Barrel BBQ All-American Spice Rub or Steak Rub brings a balance of savory, smoky, and slightly sweet notes that complement the richness of the beef without overpowering it. Letting the steak rest for a few minutes before grilling allows those flavors to settle in and ensures every bite is dialed in.
The grill is where the magic happens. Cooked over medium-high heat (around 400°–450°F), the skirt steak sears quickly, developing that signature char and smoky depth in just a few minutes per side. This cut is all about technique—don’t overcook it. You’re aiming for medium-rare to medium so the meat stays tender and juicy. Once off the grill, letting it rest is critical. This locks in the juices and makes slicing cleaner and more consistent.
Slicing the steak against the grain is non-negotiable. It’s the difference between a chewy bite and one that melts in your mouth. Thin, even slices ensure each taco is easy to eat and perfectly balanced.
While the steak rests, throw your flour tortillas on the grill for a quick warm-up. A light char adds texture and a subtle smokiness that ties everything together. From there, it’s all about building layers.
Start with the steak, then pile on bold, fresh toppings. Charred guacamole adds a creamy, slightly smoky richness. A bright tomato salsa brings acidity and freshness that cuts through the beef. A drizzle of BBQ Mexican crema adds a cool, tangy finish with just a hint of sweetness. From there, customize it—shredded lettuce or cabbage for crunch, diced tomatoes, grilled peppers and onions, pickled jalapeños for heat, and a squeeze of fresh lime to bring everything to life.
The result is a taco that delivers on every level—smoky, juicy steak, creamy and fresh toppings, a little heat, a little tang, all wrapped in a warm, lightly charred tortilla. It’s the kind of meal that turns a simple Taco Tuesday into something memorable.
This isn’t just another taco recipe—it’s BBQ meeting street food in the best possible way. Fire up the grill, bring people together, and serve up something that lives up to the name: real BBQ, shared together, with monumental flavor in every bite.
