Grilled Skirt Steak Tacos with Roasted Tomato Salsa

These Grilled Skirt Steak Tacos with Roasted Tomato Salsa are a weeknight hero that tastes like something from a neighborhood taqueria. The long, thin skirt steak cooks fast over high heat, giving you charred edges and a tender center. Paired with a bright, charred tomato salsa, crisp shredded romaine, tangy sour cream, and ripe avocado, these tacos strike a perfect balance of smoky, spicy, and fresh. This recipe makes eight tacos using 6-inch flour tortillas — ideal for a casual dinner for four or a small gathering.

Why this recipe works

Skirt steak is flavorful and forgiving when cooked quickly over high heat. Brushing the steak with canola oil and seasoning simply with salt and pepper lets the beef shine while the grill gives it a savory crust. The grilled tomato salsa adds smokiness and brightness without weighing the dish down. Assembly is quick: warm tortillas, slice the rested steak thinly across the grain, and layer with salsa, shredded romaine, red onion, avocado, and a dollop of sour cream.

Ingredients

• 8 (6-inch) flour tortillas
• 1 1/2 pounds skirt steak
• 2 tablespoons canola oil
• Salt and freshly ground black pepper
• 1/2 head romaine lettuce, thinly shredded
• 1 medium red onion, thinly sliced
• 1 ripe avocado, peeled, pitted, halved and diced
• 8 ounces sour cream

Grilled Tomato Salsa

• 2 tablespoons canola oil, plus more for brushing tomatoes
• 2 serrano chiles
• 1 small red onion, coarsely chopped
• 4 cloves garlic, peeled
• 6 plum tomatoes, halved and seeded
• Salt and freshly ground black pepper
• 2 limes, juiced
• 1/4 cup chopped fresh cilantro leaves

Equipment

• Grill or grill pan
• Large bowl
• Food processor or blender (for salsa)
• Sharp knife and cutting board
• Tongs and a spatula
• Serving platter

Prep notes

Bring the skirt steak to room temperature for about 20–30 minutes before grilling to ensure even cooking. Trim any excess silver skin if present. Have your tortillas and toppings ready before you start cooking so assembly is fast and the steak rests properly after grilling.

Step-by-step Instructions

1. Prepare the grilled tomato salsa

1. Brush a little canola oil over the cut sides of the 6 plum tomatoes so they don’t stick to the grill. Lightly oil the grill grates or grill pan as well.
2. Place the halved tomatoes, 2 serrano chiles, the coarsely chopped small red onion, and the 4 peeled garlic cloves on the hot grill. Grill until the tomatoes are nicely charred and softened and the chiles and onion show good blistering — about 6–10 minutes, turning as needed so everything chars evenly.
3. Transfer the charred tomatoes, chiles, onion, and garlic to a food processor or blender. Add 2 tablespoons of canola oil, the juice of 2 limes, and a pinch of salt and freshly ground black pepper.
4. Pulse until the mixture reaches a slightly chunky salsa texture; you want some texture, not a smooth purée. Taste and adjust seasoning with more salt, pepper, or lime juice if needed.
5. Stir in 1/4 cup chopped fresh cilantro leaves. Put the salsa in a bowl and set aside at room temperature while you grill the steak so the flavors can meld.

2. Season and grill the skirt steak

1. Pat the 1 1/2 pounds skirt steak dry with paper towels. Lightly brush both sides with 2 tablespoons of canola oil and season generously with salt and freshly ground black pepper.
2. Preheat the grill or grill pan to high heat. You want it very hot so the steak gets a quick sear.
3. Place the skirt steak on the hot grill. Grill for about 3–4 minutes per side for medium-rare, depending on thickness. Adjust the cooking time slightly if you prefer less or more doneness. Watch closely so the outside char develops without overcooking the center.
4. Transfer the steak to a cutting board and let it rest for 5–10 minutes. Resting allows the juices to redistribute and makes slicing easier.

3. Warm and prepare the tortillas

1. While the steak rests, warm the 8 (6-inch) flour tortillas. You can do this on the grill for 10–20 seconds per side, in a dry skillet for about 10–15 seconds per side over medium heat, or wrapped in foil in a low oven until warm.
2. Keep the warmed tortillas covered with a clean kitchen towel to stay pliable.

4. Slice the steak and assemble the tacos

1. Slice the rested skirt steak thinly against the grain. Thin slices ensure tender bites in each taco.
2. Lay a warm tortilla flat. Spoon a little of the grilled tomato salsa onto the tortilla first to add moisture and flavor.
3. Add a few slices of the skirt steak on top of the salsa. Then add a small handful of thinly shredded 1/2 head romaine lettuce and a few thin slices of 1 medium red onion.
4. Scatter some diced pieces from 1 ripe avocado over the filling. Top each taco with a dollop of sour cream (about 8 ounces divided across the tacos) for creaminess and tang.
5. Repeat until you’ve filled all eight tortillas. Serve immediately while tortillas are warm and steak is juicy.

Serving suggestions

Serve these Grilled Skirt Steak Tacos with Roasted Tomato Salsa with lime wedges for extra brightness and a side of black beans and rice or a simple corn salad. For a lighter option, skip the sour cream and use a spoonful of the grilled tomato salsa as the primary sauce. A cold cerveza or a citrusy mocktail pairs beautifully.

Make-ahead and storage

• The grilled tomato salsa can be made up to 2 days in advance and stored in an airtight container in the refrigerator. Bring it to room temperature before serving for best flavor.
• Cooked skirt steak will keep in the refrigerator for 3–4 days; reheat gently or slice cold for salads. Tortillas are best warmed just before serving.

Troubleshooting tips

• If the steak is tough, it may have been overcooked. Aim for medium-rare to medium and always slice against the grain.
• If your salsa is too mild, add an extra serrano or a pinch of salt; if it’s too spicy, stir in more chopped tomato or a spoonful of sour cream when serving.
• To avoid dry tortillas, keep them wrapped in a towel or foil until serving and warm them briefly just before assembly.

Final notes

These Grilled Skirt Steak Tacos with Roasted Tomato Salsa are a simple celebration of grill flavor and fresh toppings. The skirt steak’s quick cooking time makes this dish approachable on a busy night, while the grilled tomato salsa delivers complex, smoky layers that make each bite sing. Gather friends, warm the tortillas, and build your tacos just the way you like them.