Skirt Steak Tacos with Roasted Salsa

Skirt Steak Tacos with Roasted Salsa

Tips / Suggestions

  • If you only have 2 hours for the marinade, that works too. I just prefer longer to enhance the flavor even more.
  • I like to use 2 browned tortilla shells for each taco so they don’t break and you’re filling falls out.
  • When broiling the veggies, keep an eye on the garlic. You may have to remove the cloves sooner than later as they will cook much faster.
  • I only used 1 jalapeno for the salsa since my kids don’t like spicy food. I would suggest using 2 or 3 jalapenos if no one has an issue with spicy food.
Print Recipe

Skirt Steak Tacos with Roasted Salsa

Recipe by BacusBBQ


Prep time


Cooking time




Marinated skirt steak tacos topped with a roasted salsa and bourbon fire peppers.


  • 1 1 skirt steak (1.25 to 1.5 lbs)

  • 2 tbsp 2 beef seasoning of choice

  • 1 1 bell pepper sliced into thin strips

  • 1 tbsp 1 olive oil

  • 1 tbsp 1 all purpose seasoning of choice

  • 1 shot 1 bourbon

  • 1 bag 1 soft taco tortillas

  • 1/2 cup 1/2 cotjja cheese

  • 1 1 lime sliced into wedges

  • 1/4 cup 1/4 chopped cilantro

  • Marinade
  • 1/2 cup 1/2 orange juice

  • 1/4 cup 1/4 Worcestershire sauce

  • 1 1 lime juiced and zested

  • 2 2 garlic gloves smashed

  • 1/2 1/2 red onion chopped

  • Roasted Salsa
  • 3 3 tomatoes medium size

  • 1/2 1/2 vidalia onion

  • 1 1 jalapeno whole

  • 3 3 garlic cloves (not peeled)

  • 1 tbsp 1 seasoning of choice

  • 1/2 cup 1/2 cilantro chopped

  • 1 1 lime juiced

  • 1 tbsp 1 black pepper


  • Mix all of the marinade ingredients thoroughly and pour into a container or ziploc bag. Add the skirt steak, mix, and marinate for 4 hours.
  • Turn on your broiler. Place the tomatoes, jalapeno, garlic, and onion onto a tray and place near the top of the oven. Cook until the skins are blistered. Flip the vegetables and repeat. Total time typically takes between 6-10 minutes.
  • Remove the vegetables from the oven, peel the tomato and garlic skins, and place everything into a blender. Pulse the veggies a few times. Add the cilantro, lime juice, and pepper. Pulse a few more time until the consistency is what you prefer. Remove the salsa from the blender, pour into a bowl, and set aside in the refrigerator.
  • Turn on your stove to medium heat, add a pan, and the olive oil. Once hot, add the bell pepper strips, all purpose seasoning, and cook for 2-4 minutes. Pour the bourbon over top and cook for another 2 minutes. Remove the peppers from the pan and set aside.
  • After you remove the peppers, keep the pan hot, add some more olive oil, and brown both sides of the tortillas. Place the tortillas into a taco shell holder.
  • Heat your grill to 500 degrees F. Remove the steak from the marinade (remove any excess marinade), season both sides, and place on the grill for roughly 3-5 minutes per side, or until your desired doneness. Remove from the grill, let rest for 5 minutes, and slice up into thin strips.
  • Fill the taco tortillas with the peppers, steak, and salsa. Top with the cotija cheese, juice from a lime wedge, cilantro. and dig in.

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