In the wintertime, nothing beats a thick steak with a bourbon sauce and a big baked potato.
In the summertime, I want my steak sliced, rolled up in a charred tortilla, with fresh lime squeezed all over it.
Right now I want more summer in my life.
I couldn’t resist throwing these tacos together on our first true night of summer.
Now, since that day it’s been either raining or in the 50’s. I hope when you make these tacos, they don’t have that sort of effect on your weather for the next two weeks.
But if they do, I can guarantee they were well worth it!
*Don’t forget! My giveaway of three fabulous cookbooks ends Friday at 10am CST. Head over here to enter!*
Mexican Skirt Steak Tacos with Lime Crema & Queso Fresco
- Spice Rub:
- 2 tsp. chili powder
- 2 tsp. brown sugar
- 1 tsp. paprika
- 1 tsp. cumin
- 1/2 tsp. onion powder
- 1/2 tsp. dried oregano
- 1/4 tsp. cayenne
- 1/2 tsp black pepper
- 1/2 tsp garlic powder
- 1.5 lbs skirt steak
- 2 c. bell pepper strips, about 2 large or 8 baby peppers
- 1 medium onion, sliced 1/4″ thick
- 2 tsp. canola oil
- 1/2 tsp. salt
- 1/2 tsp. pepper
- 1/2 c. Mexican crema (or you can substitute sour cream)
- Zest of one lime
- 1 tbsp. lime juice
- 2 oz. queso fresco, crumbled
- 8 corn tortillas, charred on the grill
- Lime wedges for serving
- Heat grill to 400°/medium-high. Combine all of the spice rub ingredients in a small bowl. Rub into the skirt steak on both sides and set aside. Make sure the meat is room temperature before grilling.
- In a bowl, toss the peppers and onions with the oil, salt, and pepper.
- Grill the steak to desired doneness (about 3-4 minutes per side for medium) and grill vegetables in a grill basket or rack.
- While steak and vegetables are grilling, mix the crema, zest, and lime juice together in a small bowl.
- Remove steak from the grill and cover in foil. Allow the meat to rest for 5-10 minutes before slicing.
- Serve the steak strips in tortillas with peppers, onions, crema, queso fresco, and a squeeze of lime.