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Grilled Arrachera Steak Tacos

Easy Grilled arrachera steak tacos - skirt steak tacos
Course Dinner | Lunch
Cuisine Mexican
Prep Time 5 minutes
Cook Time 10 minutes
Marinade Time 1 hour
Total Time 5 minutes
Servings 10
Calories 375.5kcal
Author Jenny Bullistron

Ingredients

  • 4 pounds skirt steak arrachera
  • ½ cup extra virgin olive oil
  • 2 tablespoons white vinegar
  • 4 tablespoons taco seasoning mix
  • tortillas

Optional Garnishes

  • shredded cheese
  • shredded lettuce
  • diced tomatoes
  • diced onions
  • cilantro
  • sour cream
  • sliced jalapenos
  • hot sauce
US Customary - Metric

Instructions

  • In a small bowl, combine the extra virgin olive oil, vinegar, and taco seasoning.
  • In a plastic bag (or small bowl) place the steak. Toss the steak with the marinade, making sure that the meat is completely covered.
  • Refrigerate for 1 hour in the sealed bag. If using a bowl, cover with plastic wrap.
  • Grill to desired temperature. Remove from grill and slice steak into bite-size pieces.
  • Toast tortillas on the grill, then fill with meat and garnish as desired.

Nutrition

Calories: 375.5kcal | Carbohydrates: 0.6g | Protein: 39.2g | Fat: 24.2g | Saturated Fat: 6.5g | Polyunsaturated Fat: 1.8g | Monounsaturated Fat: 13.7g | Trans Fat: 0.6g | Cholesterol: 114.3mg | Sodium: 200.7mg | Potassium: 530mg | Fiber: 0.2g | Sugar: 0.2g | Vitamin A: 108.3IU | Vitamin C: 0.5mg | Calcium: 11.2mg | Iron: 3.3mg