Chipotle Marinated Grilled Skirt Steak Tacos
In my never-ending quest for efficiency, I’ve been using my Sous Vide, Chef Step’s Joule, a lot more than usual. Joule’s use is part flexibility and part flavor enhancer. On the time front, I’m busy. Knowing Joule is holding the protein at temp gives me a wide window to handle additional prep and grillography. For flavor, Joule allows me to cook AND marinate.
Historically, I’ve used marinades sparingly. While they can add flavor, I hate to grill “wet” meat, especially when I’m going for grill mark aesthetics. The damp meat and the sugar content of the marinade make those marks a challenge. However, since Joule cooks the meat, I can drop the steak on a hot grill for only a few minutes and have the best of both worlds.
Tacos are a great weeknight meal, even if it’s last-minute, and let’s not kid ourselves. With me, it’s always the last minute. I can get home from work, vacuum seal the meat and marinade for Joule, and knock out a few items on my to-do list until I’m ready to light the grill. I mean, who can resist juicy grilled skirt steak tacos with a smoky chipotle flavor on a weeknight?
Grilled Chipotle Skirt Steak Tacos Recipe – Easy Weeknight Grilling
For these tacos, I love using skirt steak. It’s relatively inexpensive and packs this wonderful bold, beefy flavor. It’s perfect for taking on the aggressive smokiness of the chipotles. It’s so good I’m known to steal a few pieces right off the cutting board. Now, let’s see what you think:
Note: If you do not have a Sous Vide, marinate the meat in the refrigerator overnight and grill it traditionally.
With a small food processor, puree the contents of the can of chipotles and sauce.
Place a vacuum seal bag with one side sealed in a small bowl.
Add the pureed chipotles, 2 green onions, garlic, juice of one lime, and cilantro.
Remove any excess or hard fat from the skirt steak.
Place the steak in the bag and seal.
Prepare a water bath and heat the Sous Vide to 129° F. Cook the vacuum-sealed steak in the water for at least an hour.
Prepare a grill for direct high heat (450° to 550° F).
Remove the steak from the water and bag. Place on a wire rack and pat dry.
Lightly brush the steak with olive oil and season with kosher salt.
Grill the steak over direct high heat for one minute a side.
Transfer the steak to a cutting board and cut into small pieces.
Place the tortillas in aluminum foil and warm on the grill for a few minutes. To serve, load the tortillas with steak, salsa, green onions, cilantro, lime juice, and cheese.
Chipotle Marinated Grilled Skirt Steak Tacos
Juicy grilled skirt steak tacos marinated in smoky chipotles in adobo, then finished over high heat for bold, beefy flavor. This easy chipotle skirt steak tacos recipe delivers restaurant-quality results at home and works with either sous vide or traditional grilling. Perfect for weeknight dinners or backyard cooking.
Ingredients
Instructions
- With a small food processor, puree the contents of the can of chipotles and sauce.
- Place a vacuum seal bag with one side sealed in a small bowl.
- Add the pureed chipotles, 2 green onions, garlic, juice of one lime, and cilantro. Then, place the steak in the bag and seal. NOTE: If you do not have a Sous Vide, marinate the meat in the refrigerator overnight and grill it traditionally.
- Prepare a water bath and heat the Sous Vide to 129° F. Cook the vacuum-sealed steak in the water for at least an hour.
- Prepare a grill for direct high heat (450° to 550° F).
- Remove the steak from the water and bag. Place on a wire rack and pat dry.
- Lightly brush the steak with olive oil and season with kosher salt.
- Grill the steak over direct high heat for one minute per side.
- Transfer the steak to a cutting board and cut into small pieces.
- Place the tortillas in aluminum foil and warm on the grill for a few minutes.
- To serve, load the tortillas with steak, salsa, remaining green onions, cilantro, lime juice, and cheese.
Equipment
Grill
Sous Vide
FAQ
Can I make these tacos without sous vide?
Yes. Marinate the skirt steak in the refrigerator for at least 4 hours, preferably overnight, then grill hot and fast over direct heat.
How spicy are chipotle peppers in adobo?
They have a smoky heat. For milder tacos, use one pepper and some sauce. If you like more heat, use more of the peppers themselves.
Can I substitute flank steak for skirt steak?
You can. Flank steak works well but is a bit leaner, so watch your cook time and slice it thinly against the grain.
What’s the best doneness for skirt steak tacos?
Medium-rare to medium. Pull the steak early, let it rest, then chop or slice—carryover heat finishes the job.
What tortillas work best for these tacos?
Corn tortillas for classic flavor, flour if you want something softer and more forgiving. Warm them before serving so they don’t crack.
Do you have any other taco recipes?
You know it. How about Short Rib Tacos or Cheesy Tacos on the griddle?