BBQ Skirt Steak Tacos | The Jewish Week | Food & Wine

BBQ Skirt Steak Tacos

BBQ Skirt Steak Tacos

Sara Haas' BBQ Skirt Steak Tacos

4 servings

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8 flour tortillas, warmed

For the rub:

2 teaspoons ground cumin

1 teaspoon chili powder

1 tablespoon packed brown sugar

½ teaspoon kosher salt

½ teaspoon Hungarian paprika

¼ teaspoon ground cloves

1 pound skirt steak, trimmed

For the slaw:

2 tablespoons plain Greek yogurt (*To make this recipe kosher, replace yogurt with coconut cream, a dairy-free yogurt, or mayonnaise.)

1 teaspoon apple cider vinegar

1 tablespoon fresh orange juice

2 medium carrots, shredded

2 cups shredded green cabbage

2 green onions, thinly sliced

⅛ teaspoon kosher salt


In a small bowl combine the cumin, chili powder, brown sugar, salt, paprika, and cloves for the rub. Rub steak all over with the spice mixture and let sit for 30 minutes or up to 1 hour in the fridge. Combine the yogurt, apple cider vinegar, and orange juice in a medium mixing bowl. Add the shredded carrot, cabbage, and green onion and toss to coat to complete the slaw. Season to taste with salt and black pepper. Cover and refrigerate until ready to serve. For the steak, preheat the grill to high heat or set a grill pan over medium-high heat. If using a grill, clean the grill grates and brush them with oil. If using a grill pan, coat pan lightly with oil. Once hot, add the steak and cook the steak for 4 to 5 minutes on each side, or until desired degree of doneness. Let steak rest 10 minutes. Slice against the grain and serve in warmed tortillas topped with slaw.

Reprinted with permission from Taco! Taco! Taco!, Copyright 2018 by Sara Haas published by Hatherleigh Press.

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