Garlicky Skirt Steak Tacos

Let's be honest: We could happily feast on tacos every night of the week and never get bored. Indeed, one of the best things about this family favorite is it's utter versatility: Almost anything you can think of can be used as a taco filling, and often, it's the simplest and most inexpensive combinations that wind up being the most delicious. Case in point: these easy garlic-perfumed tacos starring juicy skirt steak that has been seared quickly in a skillet (no grill required!) and sliced tenderly against the grain. Sauteeing a bit of shredded napa cabbage in the pan soaks up some of the meat's savory juices and lends some sweetness and crunch. The finishing touch? A crispy, bright slaw of radishes and onion and, of course, a dollop of sour cream.

garlic-skirt-steak-tacos
Photo by Gentl & Hyers
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  • Makes 4
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    Nutritional Information

    Per Serving

    • Calories 407 calories
    • Fat 17 g
    • Sat Fat 6 g
    • Cholesterol 76 mg
    • Sodium 794 mg
    • Protein 29 g
    • Carbohydrate 30 g
    • Sugar 1 g
    • Fiber 2 g
    • Iron 4 mg
    • Calcium 138 mg
Let's be honest: We could happily feast on tacos every night of the week and never get bored. Indeed, one of the best things about this family favorite is it's utter versatility: Almost anything you can think of can be used as a taco filling, and often, it's the simplest and most inexpensive combinations that wind up being the most delicious. Case in point: these easy garlic-perfumed tacos starring juicy skirt steak that has been seared quickly in a skillet (no grill required!) and sliced tenderly against the grain. Sauteeing a bit of shredded napa cabbage in the pan soaks up some of the meat's savory juices and lends some sweetness and crunch. The finishing touch? A crispy, bright slaw of radishes and onion and, of course, a dollop of sour cream.

Ingredients

  1. Check 4 garlic cloves, minced
  2. Check 1 pound skirt steak, cut into 4 pieces
  3. Check ¾ teaspoon kosher salt
  4. Check 1 tablespoon extra-virgin olive oil
  5. Check 2 cups thinly sliced Napa cabbage (from 1 small head)
  6. Check ½ cup sliced white onion
  7. Check ½ cup thinly sliced radishes
  8. Check 2 tablespoons rice wine vinegar
  9. Check 8 (4½-in.) flour 
tortillas
  10. Check cilantro, sour cream, and avocado slices, for serving

Directions

  1. Rub the garlic over the steaks; sprinkle with the salt. Heat the oil in a large skillet over medium-high. Add the cabbage; cook until just starting to wilt, 1 to 2 minutes. Remove from skillet. Add the steaks to the skillet; cook, turning, about 3 minutes per side for medium-rare. Remove from skillet and slice thinly against the grain.
  2. Combine the onion, radishes, and vinegar in a bowl; toss to coat.
  3. Wipe out the skillet and lightly char the tortillas over medium-high. Divide the steak, cabbage, and onion mixture among the tortillas. Serve the tacos with cilantro, sour cream, and avocado.