Crowd pleasers · Inspired by Fellow Cooks
Inspired by Go Jackrabbit Go.
Skirt Steak Tacos for a Crowd
Set up a taco bar and let everyone build their own. One whole inside skirt, marinated, grilled hot and fast and sliced thin, goes a long way.
TimeAbout 30 minutes, plus marinating
Serves10–12
EaseEasy
CutInside Skirt Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source3 lbs inside skirt steak
- Marinade: juice of 2 oranges and 2 limes, ¼ cup oil, 4 garlic cloves, 1 tbsp cumin, 2 tsp salt
- 24 small tortillas
- Toppings: diced onion, cilantro, salsa, sliced radish, lime wedges, crumbled cotija
Method
- 1Marinate the steak 1–4 hours in the refrigerator.
- 2Grill over high direct heat 2–3 minutes per side to 130°F, working in batches.
- 3Rest 5 minutes and slice thin against the grain.
- 4Pile on a platter next to warm tortillas and toppings, and let everyone build their own.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.
Crowd pleasers · Inspired by Fellow Cooks
Inspired by Go Jackrabbit Go.
Skirt Steak Tacos for a Crowd
Set up a taco bar and let everyone build their own. One whole inside skirt, marinated, grilled hot and fast and sliced thin, goes a long way.
TimeAbout 30 minutes, plus marinating
Serves10–12
EaseEasy
CutInside Skirt Steak
Target125–130°F
Ingredients
- Legacy Maker Farms 1876 Single-Source3 lbs inside skirt steak
- Marinade: juice of 2 oranges and 2 limes, ¼ cup oil, 4 garlic cloves, 1 tbsp cumin, 2 tsp salt
- 24 small tortillas
- Toppings: diced onion, cilantro, salsa, sliced radish, lime wedges, crumbled cotija
Method
- 1Marinate the steak 1–4 hours in the refrigerator.
- 2Grill over high direct heat 2–3 minutes per side to 130°F, working in batches.
- 3Rest 5 minutes and slice thin against the grain.
- 4Pile on a platter next to warm tortillas and toppings, and let everyone build their own.
125–130°F
Cook to temperature, not timePull steaks at 125–130°F for medium-rare. Dry-aged beef cooks a little faster, so check early. The USDA recommends 145°F with a 3-minute rest.