Weeknight dinners can be a drag, can’t they? I guess if you’re anyone BUT me. Unlike a lot of people I know, I love cooking weeknight dinners—as long as they don’t take me 3 hours to cook.
It gives me a sense of therapeutic relief after a long day at work to know that I can come home to my humble kitchen and throw down. Last night, I really was itching for tacos, and I knew we had two huge pieces of skirt steak in the fridge. I wanted to share this recipe, because 1) it’s easy, and 2) I wanted to show you that weeknight dinners don’t have to be plain Jane. While in the recipe I recommend to marinade the meat for at least an hour, you totally don’t have to; it still comes out pretty tasty without the marination period. Also, another recommendation: Cook the steak medium rare… if you like you steak over medium well… then we aren’t friends.
I paired these tacos with a rendition of elote. I swore to the holiness that I had frozen corn on hand, but come to find after my grocery trip… I had used it all! But truuuuust, it did NOT stop ya girl from getting her elote fix. I improvised and made squash and asparagus elote salad, and it came out quite nicely—recipe to come later this week (heh, Thursday)!
Prep Time: 5 minutes Cook Time: 10 minutes Serves: 4 people
What You’ll Need
- 1 lb. good quality beef skirt steak
- 1 tbsp. olive oil (for the marinade)
- 1/2 tbsp. cumin
- 1/2 tbsp. smoked paprika
- 1/4 tsp. cinnamon
- 1/2 tsp. dried oregano
- 1 tsp. salt
- 1/4 tsp. freshly ground black pepper
- 2 garlic cloves, smashed
- 2 tbsp. butter + 1 tbsp. olive oil (for the pan)
- 1/2 juice of lime (for the finish)
- Fried corn tortillas
- Sour cream
- Hot sauce
- Cojita cheese
How You’ll Do It
- In a resealable ziplock bag, toss in the skirt steak, 1 tbsp. olive oil, cumin, smoked paprika, cinnamon, dried oregano, salt, pepper and garlic cloves. Zip it up and massage everything around to evenly coat the meat. Refrigerate for at least 1 hour, up to 24 hours. (Note: If you’re in a crunch for time, there’s no need to marinate. Just rub everything on the meat, and throw it in the pan!)
- Heat the butter and remaining 2 tbsp. of olive oil in a large cast iron skillet (or any other pan). Swirl the fats around to evenly coat the pan. Once the pan is hot, and you can see the smoke coming off the pan, throw in the marinated meat.
- Cook the meat or about 3 to 5 minutes on each side, depending on how well you like your steak (3 minutes for rare and 5 minutes for medium well).
- Turn off the heat, and set the meat aside for 10 minutes to rest (don’t skip this step).
- While the meat is resting, get your taco assembly line together! The best thing about having tacos for dinner is that everyone participating in the eating journey can customize their tacos. (I highly recommend frying up your tortillas in the remaining meat fat!)
- After the meat has adequately rested, squeeze the lime onto it. Then you can either cut the meat in slices or cube the meat. I like it sliced, Dan likes it cubed.
- Construct your tacos to your liking and then shove them into your pie hole!