Skirt Steak Tacos

Skirt Steak Tacos

I went to Malibu for a walk and HAD to get a burrito from Lily’s but the wait was 45 minutes + a 45 minute drive so I said SCREW IT ILL MAKE MY OWN…and that’s what she did. Except grain free tacos. 



  • 3 heirloom tomatoes  
  • 2 tomatillos
  • 1 jalapeño
  • 1/2 red onion
  • 2 cloves garlic
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • Handful fresh cilantro 


  • 2 Siete cassava tortillas   (they hold well)
  • 1 grass-fed skirt steak
  • 1/2 tsp garlic powder
  • 1/2 tsp chili powder
  • 1/2 tsp cumin
  • 1/2 tsp paprika
  • Pinch cayenne


  • Organic pastures raw cheddar, avocado, radish, lettuce, jalapeño


  • Preheat oven to 450 degrees. Trim the stems off the salsa ingredients. Add the all salsa ingredients whole to a pan and drizzle with a bit of olive oil. Roast for 20-25 minutes until charred and delicious. 
  • While that’s charring up, mix together the spices for the skirt steak rub: garlic, chili, cumin, paprika, cayenne, salt and pepper.
  • Rub all over the skirt steak and let it sit. 
  • Prep the garnishes. I cut the jalapeño and radish very thin on a mandolin, grate my cheese and shred the lettuce. 
  • In a pan over medium-high heat, drizzle some olive oil and sear the steaks about 2-3 minutes on each side! Let them rest on a cutting board and get nice and juicy. 
  • Once the salsa components are done add to a blender or food processor with a handful of fresh cilantro and a healthy pinch of salt and pepper and blend until combined!   
  • ASSEMBLY TIME! Take a tortilla, add some slices of steak, cheddar, garnishes of choice and top with a healthy sloop of the salsa and DEVOUR.
Course: dinner, tacos
Keyword: mexican, protein, salsa, steak, tacos
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