Skirt Steak Tacos
Skirt steak is an authentic South American cut of beef, used for everything from tacos to a classic steak itself! This cut is full of flavour, and due to its lesser known nature is much cheaper than your regular cut of beef.
When cooking skirt steak, it is imperative you slice it against the grain.
In the photo above, you can see that the muscle fibers run from left to right. By cutting against the grain, we want to cut through the fibers and shorten them, rather than cut in the same direction that they run. This makes it easier to chew through, since a lot of the hard work of breaking up the muscle fibers has already been done for you.
Slicing meat with the grain (or in the same direction as the muscle fibers), however, leaves you with a chewier piece of meat, one that could have been more tender if it was just sliced differently.
As a secondary cut, instead of intramuscular fat you will find most of Skirt Steaks fat on the outside of the meat. This fat can be masking the presence of gristle, we recommend trimming as much of it off as possible for this recipe. Skirt steak is flavourful enough without needing to rely on its fat for flavour.
Skirt Steak Tacos
Trim any fat or gristle from your skirt steak
Lightly dust the steak in Lanes BBQ "Fiesta" - this is a perfect substitute for your regular taco seasoning. More natural ingredients and much tastier!
In a large skillet over high heat, heat 1 Tablespoon oil. Cook to your preferred doneness, about 5 minutes. Flipping once.
Remove steak and let rest loosely tented in alfoil while you proceed.
In a bowl, mix together your feta cheese, cucumber, tomato and onion to create your salsa. Add a sprinkle of Fiesta Rub and a squeeze of lime juice and coriander to taste. Set aside in fridge.
Reduce the skillet to a medium heat. Prepare a plate nearby your workstation.
One by one, begin searing your tortillas on the pan. Loosely place the tortilla in the centre of the pan, flipping once it begins to develop bubbles under the surface.
Transfer the tortillas to the plate as you go.
Transfer your skirt steak to a chopping board, slice it thinly against the grain.
On a plate, place your tortilla and top with skirt steak, salsa and an equal drizzle of Lanes Sorta White and Lanes Kinda Sweet.
Optional: Add corn to your salsa for extra flavour, juiciness and texture.
- Jaden Hassan