Go Back
+ servings
Grilled skirt steak tacos ready to eat
Print Recipe
5 from 2 votes

Marinated Grilled Skirt Steak

This is an unusual marinade from the Mexican state of Baja that includes soy sauce, an ingredient you don't think of as Mexican, but which has been used on that country's Pacific coast since the 1500s.
Prep Time3 hrs
Cook Time10 mins
Course: Main Course
Cuisine: Mexican
Keyword: elk, grilling, skirt steak, venison
Servings: 4 people
Calories: 556kcal
Author: Hank Shaw



  • 1/2 cup soy sauce
  • 1/3 cup lager beer (I used Modelo)
  • 1 teaspoon ground black pepper
  • 1 teaspoon ground cayenne
  • 1 tablespoon garlic powder


  • 1 1/2 pounds skirt steak, membranes removed
  • 3 tablespoons olive oil
  • Queso fresco, for the tacos
  • Cilantro, for garnish
  • 12 flour or corn tortillas


  • Mix all the marinade ingredients together and submerge the skirt steak in it, making sure every bit is coated with the marinade. Let this sit in the fridge for at least 1 hour, and up to 5 hours.
  • When you are ready to grill, get your fire very hot. While this is happening, heat up your tortillas on a comal or heavy skillet; keep them warm in a tortilla warmer or wrapped in kitchen towels.
  • Remove the steak from the marinade and pat the meat dry with paper towels. Make sure it's pretty dry. Rub oil all over the meat.
  • Sear the skirt steak on the grill for only about 2 minutes per side, tops. Let it rest for a few minutes before slicing. My trick is to cut the skirt steak with the grain into sections, then slice across the grain to get thin, tender slices for your tacos. Serve the skirt steak with cilantro and a little cheese.


Calories: 556kcal | Carbohydrates: 39g | Protein: 45g | Fat: 25g | Saturated Fat: 7g | Cholesterol: 107mg | Sodium: 1770mg | Potassium: 737mg | Fiber: 6g | Sugar: 1g | Vitamin A: 222IU | Vitamin C: 1mg | Calcium: 79mg | Iron: 5mg