Recipe For Marinated Skirt Steak Tacos Made With Barbecued Canadian Wagyu
Cinco de Mayo didn’t go as planned this year and I’ve been left with a craving for some good grilled Mexican for dinner. I mean seriously, the sun’s out and the weather’s nice. What a perfect time to dine Al Fresco after spending some quality time with the barbecue! And what better recipe to grill than Marinated Skirt Steak Tacos. This Wagyu Skirt Steak was generously provided by Chophouse Steaks and is the perfect vessel for Mexican flavors like chili and cumin.
Recipe For Marinated Skirt Steak Tacos Made With Barbecued Canadian Wagyu
PrintIngredients
Method
Photos
1½ lbs.
Canadian Wagyu Skirt Steak
1
lime, halved
1 tsp.
chili powder
1 tsp.
garlic powder
1 tsp.
onion powder
1 tsp.
brown sugar
¼ tsp.
ground cumin
1 tsp.
salt
Freshly ground black pepper to taste
To Serve
6 to 12
tortillas or taco shells
Fresh pico de gallo
Guacamole
Cilantro
Lime wedges
- In a small bowl, combine the chili, garlic, onion, sugar, cumin, salt, and season with freshly ground black pepper to taste. Sprinkle the Wagyu Skirt Steak with the seasoning mixture, ensuring full coverage on all sides.
- Place the skirt steak into a non-reactive bowl or onto a plate. Squeeze one or both halves of the lime over the meat and allow it to rest, in the fridge, for 30 minutes up to 2 hours.
- Once you are ready to cook, raise the cooking grid of your infrared SIZZLE ZONE™ to the upper position and preheat it to high for at least 5 minutes, preheat the main grill – preparing to use the indirect technique – to about 300°F. If you don’t have an infrared side burner sear station, preheat your main burners to high, about 500°F.
- Sear the marinated skirt steak for a couple of minutes per side, until sear marks form. Once both sides are beautiful and crisp, move the steaks to indirect heat to finish cooking. Grill using indirect heat until an internal temperature of 130°F.
- Rest the steaks off the heat for at least 10 minutes before slicing into thin strips.
- Serve the slices in tortillas or shells, with your favorite toppings like fresh guacamole, pico de gallo, and cilantro. Don’t forget a squirt from a lime wedge for extra freshness.
Easy Peasy, lime squeezy! This recipe is simple and delicious. A quick marination and a hot grill make this recipe one that is ready in minutes. Have your toppings out and ready to go before you grill and once the steaks are rested, everyone can quickly tuck in. Do you barbecue your taco fillings? Share your grilled taco recipes and photos on our social pages like Facebook and Instagram, using the hashtags #BBQtacos, #NapoleonEats, and #NapoleonGrill.
Happy Grilling!
Gather your ingredients for the marinade
Thoroughly season, then squeeze over with lime. Marinate for 2 hours.
Preheat your Infrared SIZZLE ZONE™ to high.
Sear on both sides for 1 to 2 minutes, then move to indirect heat to finish cooking.
Serve in soft or hard shells.
Add your favorite toppings like fresh pico de gallo.
I used to be the Sultana of Sizzle, but you can call me Andrea. I have always been passionate about food. Even though I was majoring in Art and Graphic Design, I would frequently be found cooking for my friends and family.
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Gather your ingredients for the marinade
Thoroughly season, then squeeze over with lime. Marinate for 2 hours.
Preheat your Infrared SIZZLE ZONE™ to high.
Sear on both sides for 1 to 2 minutes, then move to indirect heat to finish cooking.
Serve in soft or hard shells.
Add your favorite toppings like fresh pico de gallo.