Once upon a time, Skirt Steak was a well-kept secret of butchers, but it’s come into popular cuisine over the years more and more. It's particularly common in fajitas, but when done right, it can be a versatile cut for a variety of meals. The thing about skirt steak is that you have to cook it just right and in particular carve it just right – i.e., across the grain – to get the most out of it. Anything less can be a disappointing experience. And we found that Fullblood Wagyu Skirt Steak, done right, cut right, can downright rival any other cut of beef in terms of flavor, mouthfeel, and even tenderness.
Tequila Infused Fullblood Wagyu Skirt Steak Tacos
Prep. time: up to 8 hrs
Cook time: 20 min.
- 2 Lone Mountain Wagyu 100% Fullblood Wagyu Skirt Steaks
- olive oil, for coating the grill
- kosher salt & freshly ground black pepper
- 16 (7-inch) corn tortillas
Toppings to serve on the side
- chopped white onion
- shredded romaine or iceberg lettuce
- shredded sharp cheddar cheese
- pico de gallo
- 4 limes, cut into wedges
Combine all ingredients and pour over steaks. Marinate meat 3-8 hrs.
- 1/2 cup tequila
- 1 head of garlic, minced
- 1 cup olive oil
- 2 tablespoons chipotle or chili powder
- 1 tablespoon cumin
- 1 jalapeno thinly sliced
- 1/2 bunch cilantro, chopped
Pico de Gallo
Combine all ingredients together in a mixing bowl.
- 4 vine-ripe tomatoes, chopped
- 1/2 medium red onion, chopped
- 1 Serrano chile, minced
- 1 handful fresh cilantro leaves, chopped
- 3 garlic cloves, minced
- 1 lime, juiced
- 1/4 cup extra-virgin olive oil
- 1 teaspoon kosher salt
Preheat grill or a heavy skillet over medium-high flame. Brush the grill grates with a bit of oil to prevent meat from getting stuck. Season the steaks generously with salt and pepper. Grill the steak for 4 minutes per side. Transfer the steaks to a cutting board allowing them to rest for 5 minutes. Slice thin pieces across the grain and serve. Warm tortillas on the grill.