1.5poundsskirt steakcut into strips against the grain
¼cupolive oil
2tablespoonslime juice
2teaspoonscumin
2teaspoonssmoked paprika
1teaspoongarlic powder
1teaspoonschili powder
1teaspoonsalt
1teaspooncrushed red pepper flakesoptional for some heat
Corn tortillas for serving
Suggested toppings for serving:
salsa
cheese
finely shredded lettuce
guacamole
pico de gallo
cilantro
fresh lime
Instructions
Cut your flank steak into 1/2 inch strips against the grain.
In a medium mixing bowl add the oil, lime juice, cumin, paprika, garlic powder, chili powder, salt, and crushed red pepper flakes (if using), use a fork to whisk together.
Add the sliced steak to the bowl and stir well to combine, making sure the the steak is well coated. Let this mixture rest at room temperature for 15 to 30 minutes to marinade a bit.
You can cook the steak a few ways. You can make it on the stove top or in the air fryer.
To cook the steak in the air fryer - dump the steak and all the seasoning/moisture from the bowl into an air fryer basket and cook for 10 minutes at 390 degrees Fahrenheit, or until the meat reaches an internal temp of at least 160 Fahrenheit. Stopping to stir/toss once at the 5 minute mark.
To cook the steak on the stove top, heat a large nonstick or cast iron skillet over medium to medium high heat. When the skillet is hot, add half of the meat and half of the juices, cook until the steak is cooked through and the juices evaporated, about 6 minutes, stirring often. Repeat with remaining half of the meal.
To serve, heat or cook your corn tortillas and then place a few pieces of steak on each tortilla, top with your favorite fixings, serve, and enjoy!
This meat is also great in burritos, on salad, or on nachos.
Notes
We like to serve these tacos with diced red onion, cilantro, Monterrey Jack cheese, and some freshly squeezed lime juice.
You can store this steak in the fridge for 3-5 days before it will go bad. It can be easily reheated in the microwave.
You can prep the steak and freeze it in a Ziploc bag for up to 6 months. Simply let it thaw in the fridge before cooking.
If you do not like spicy food or have a lower spice tolerance, you can decrease the chili powder to ½ teaspoon.
If you can’t find skirt steak, you can also use sirloin or flank cuts.