From Scratch Skirt Steak Tacos – Harrell Ranch Style

One of my family’s favorite meals is Mexican food. I guess it just comes with the territory of living in Texas. Somewhere along the way I heard that cultures in hotter climates tend to eat spicier food because it makes you sweat, which helps cool you down. Now, I’m not sure if that’s entirely true, but you can make this recipe however spicy you like. Around the Harrell Ranch, though, the spicier the food gets, the more likely it is that someone ends up eating ice cream afterwards so we don’t regret our decisions tomorrow.

I also just genuinely love to cook. There’s something satisfying about making food from scratch and building flavors step by step. Like most things in the kitchen, tacos can be made a hundred different ways depending on what you like and what you have on hand.

Personally, I like to marinate my skirt steak for tacos. It’s not strictly necessary, but it’s one of my favorite ways to infuse extra flavor and bring out even more richness in the beef. A good marinade is actually pretty simple. The key components are: an acid or citrus to tenderize, salt (often in the form of soy sauce or Worcestershire), aromatics and spices for flavor, and oil to help everything coat the meat evenly.

Before we dive into the recipe itself, let’s talk about tortillas. Now I’m not sure about you and your household, but I love making sourdough tortillas. If you’re already baking sourdough, they’re a great way to use up discard and they taste incredible fresh off the skillet. For the easiest and most consistent results, I recommend using a tortilla press with a zip-top bag cut down the seams to keep the dough from sticking.

After trying several recipes, my favorite is Ms. Alexandra’s sourdough tortilla recipe. It’s simple, reliable, and perfect for a taco night like this one.

Now I will say — there is a bit of work involved in this meal. Between the tortillas, toppings, marinade, and cooking the steak, it’s not exactly a five-minute dinner. But that’s part of what makes it special. Meals like this tend to slow things down a little, bring everyone around the table, and turn dinner into more of an event than just something to check off the list for the day.

Out here on the ranch, so much of our work revolves around raising the beef that eventually ends up on the table. When we cook a meal like this, it’s a reminder of that full circle—from the land, to the cattle, to the kitchen, and finally to the people gathered around to share it.

 

Recipe: Skirt Steak Tacos (Serves 6–8)

Ingredients

•  3–4 lbs skirt steak

Marinade

•  1/2 cup olive oil
•  1/2 cup fresh lime juice (about 3–4 limes)
•  5 cloves garlic, minced
•  2 tsp ground cumin
•  2 tsp chili powder
•  2 tsp smoked paprika
•  1 tsp oregano
•  2 tsp salt
•  1 tsp black pepper
•  2 tbsp soy sauce
•  2 tbsp honey

Pickled Red Onions

• Pico de Gallo
•  3 ripe tomatoes, diced
•  1/2 white onion, finely diced
•  1 jalapeño, minced 
•  1/4 cup chopped cilantro
•  juice of 1 lime
•  salt to taste

Creamy Taco Sauce

• 1/2 cup sour cream
•  1/4 cup mayonnaise
•  1 tbsp lime juice
•  1 tsp chili powder
•  1 small garlic clove, minced
•  pinch of salt

Optional Sourdough Tortillas

•  1/2 cup sourdough discard
•  1.5 cup flour
• ¼ c softened butter
•  1  ¼  tsp salt
• ⅓ plus 1 T  cup warm water

Directions

1. Start by pickling the onions so they have time to develop flavor. In a bowl or jar combine the vinegar, warm water, sugar, and salt. Add the sliced onions and stir. Let them sit at least 30 minutes or longer if possible.
   
   
2. Prepare the marinade by whisking together the olive oil, lime juice, garlic, cumin, chili powder, smoked paprika, oregano, salt, pepper, soy sauce, and honey. Place the skirt steak in a dish or zip bag and coat well with the marinade. Refrigerate for 2–8 hours. Remove from the refrigerator about 30 minutes before cooking.
   
   
3. Make the pico de gallo by combining diced tomatoes, onion, jalapeño, cilantro, lime juice, and salt. Stir gently and let it sit while the rest of the meal comes together so the flavors meld.
   
   
4. Mix the creamy taco sauce by whisking together sour cream, mayonnaise, lime juice, chili powder, minced garlic, and a pinch of salt. Refrigerate until ready to use.
   
   
5. If making sourdough tortillas, combine sourdough discard, flour, olive oil, salt, and warm water in a bowl and mix until a soft dough forms. Divide into 8–10 small balls. Using a tortilla press lined with a cut zip-top bag, press each ball thin. Cook the tortillas in a hot dry skillet for about 30–45 seconds per side until lightly browned. Keep warm wrapped in a towel.
   
   
6. Heat a grill or cast iron skillet until very hot. Remove the steak from the marinade and lightly pat dry. Cook the skirt steak about 3–4 minutes per side until well seared and medium-rare to medium.
   
   
7. Let the steak rest for 5–10 minutes, then slice thinly against the grain.
   
   
8. Assemble the tacos by placing sliced skirt steak on warm tortillas and topping with pico de gallo, pickled onions, creamy sauce, extra cilantro, and a squeeze of lime. Serve immediately.

Ranch Taco Night Add-Ons

• Instant Pot Pinto Beans
  • Note: Add some mexican spices to really get it all from this recipe. 
• Guacamole 
• Sour cream
• Salsa
• Cheese of choice
• Margaritas!

So gather everyone in the kitchen, roll up your sleeves, and build your legacy one meal at a time.