Look at the actual grain

The fibers in a long skirt steak often run across the length of the cut. Inspect them rather than automatically slicing across the short side. Divide a long piece into manageable sections and turn each after resting to cut across its fibers. Any tough outer membrane should already be removed. Dice the onion finely: large raw chunks crowd out the steak and can tear a soft tortilla as it folds.

Warm the tortillas briefly and keep them covered while the steak rests. Cold tortillas crack more easily and cool thin strips of meat quickly. Add the acidic dressing, herbs and onions during assembly. Several modestly filled tacos are easier to eat than one overloaded tortilla that spills at the first bite. Keep raw ingredients refrigerated; clean hands, utensils and surfaces after contact, and use fresh plates for cooked food.

The recipe

Serves 4

Ingredients

  • 1½ lb / 650 g skirt steak
  • 1 tbsp canola oil
  • ¾ tsp fine salt
  • 1 tsp ground cumin
  • ½ tsp black pepper
  • 8 small corn tortillas
  • 1 small red onion
  • 2 limes
  • 3 tbsp chopped cilantro

Method

  1. Finely dice the onion and combine with the juice of one lime and the cilantro. Cut the other lime into wedges. Pat the steak dry and season with oil, salt, cumin and pepper.
  2. Preheat an outdoor grill for medium heat, with a direct cooking area and a separate unheated zone. Clean the grate before adding food. Keep the cooler side clear so pieces can finish gently or move away from any flare-up.
  3. Grill over direct heat for about 3–5 minutes per side, finishing thick sections indirectly. Insert the thermometer from the side into the thickest area. Rest the cooked steak for at least three minutes.
  4. Check the thickest part with a clean thermometer. Whole cuts of beef, pork and lamb must reach at least 145°F / 63°C, followed by a rest of at least three minutes before cutting or eating.
  5. Meanwhile warm tortillas for only 15–30 seconds per side and wrap in a clean towel. Slice beef thinly across its grain and fill the tortillas with steak and onion mixture. Serve lime wedges alongside.

Storage

Refrigerate leftovers promptly in shallow containers, within two hours or within one hour above 90°F / 32°C. Keep at 40°F / 4°C or colder and use within three to four days. Reheat only the portion needed to 165°F / 74°C throughout; discard food left out beyond those limits.

Use grilling equipment only in its intended location and follow the manufacturer’s instructions. Timing is not a substitute for checking doneness.