Stay Plugged In With Canon
Latest News & Updates

Skirt steak offers a forgiving, flavorful base for tacos, especially when you treat it with a simple marination and quick, high-heat searing. The goal is to develop a caramelized crust while keeping the interior tender and juicy. Start by trimming excess fat and scoring the surface to help the marinade penetrate. A blend of citrus, olive oil, garlic, and a touch of cumin creates a bright, earthy backdrop that complements the beef’s beefy character. Let the meat rest after grilling to redistribute juices, then slice thinly against the grain to maximize tenderness and ease of chewing in every bite.

Chimichurri serves as the verdant heartbeat of these tacos, marrying herbaceous brightness with a garlic-kick and red-wine vinegar tang. Fresh parsley and cilantro anchor the sauce, while oregano lends warmth and a hint of rustic spice. For balance, whisk in olive oil until it glides smoothly, adjust acidity with the vinegar, and season with salt and cracked pepper. A whisper of chili flakes adds just enough heat to wake flavors without overpowering them. If you have extra time, let the chimichurri rest so the aromatics meld more deeply with the oil.

Pickled onions introduce a crisp, acidic contrast that cuts through the richness of the beef and the fat of the tortillas. Thinly sliced red onions bathed in hot vinegar, a pinch of sugar, and a few peppercorns transform into a snackable tang within minutes. The quick pickle draws the bite from the raw onion, leaving a lively finish in each mouthful. If you prefer milder acidity, reduce the vinegar slightly or swap in a splash of lime juice for brightness without harsh tartness. These onions keep well for several days, enhancing subsequent tacos or bowls with their glossy, punchy character.

Cotija cheese adds a salty, creamy crumb that marries the textures across the dish. A generous crumble over the warm steak and chimichurri creates a delicate cheese bite at the end of each taco. If you crave extra creaminess, you can briefly crumble cotija and blend it with a small amount of crema or yogurt. The cheese should be cool enough to hold its shape but soft enough to melt slightly when the meat meets the tortilla. Its saltiness also helps balance the citrus and herbaceous notes in the chimichurri.

Warm corn tortillas form the perfect vehicles for this ensemble, offering sweetness and earthiness at once. A quick roast over the flame or in a hot dry skillet gives them a toasty aroma and just a touch of blistered surface. Stack and cover them briefly to trap steam, ensuring pliability before filling. If you prefer a softer bite, wrap them in a damp towel and heat gently in a low oven. The tortillas should be flexible but sturdy enough to contain the juicy steak, herb sauce, onions, and cheese without tearing.

Assembly matters as much as the individual components. Lay a tortilla flat, spoon a little chimichurri as a base, follow with slices of steak, a handful of pickled onions, and a generous crumble of cotija. Finish with a drizzle of remaining chimichurri to tie the flavors together. The contrast between hot meat and cool sauce elevates the dish, while the onions provide a crisp snap. For an extra layer of fragrance, sprinkle a touch of chopped cilantro on top just before serving.

Timing is everything; rest the steak after grilling to lock in juices and maintain tenderness. A brief rest of five to seven minutes allows the muscle fibers to reallocate moisture, reducing the likelihood of a dry bite. During this pause, you can set up your toppings and warm tortillas so that when the meat is ready, assembly is quick and satisfying. Rested meat slices also slice cleanly, revealing an even pink center that reveals proper doneness without becoming tough. This is the moment when the dish begins to shine, harmonizing heat, tang, and salt.

If you’re cooking for a crowd, scale the components in parallel to keep everything fresh. Grill the skirt in batches, refresh the chimichurri midway so it remains bright, and keep onions crisp by quick chilling after the pickle. A pivotal trick is to slice the steak just before assembling to preserve moisture and color. Encourage guests to customize their tacos with extra chimichurri or onions, which adds a personal touch and extends the dish’s appeal across a range of tastes.

A well-balanced sauce is critical to the success of outdoor-inspired tacos. The chimichurri should be vibrant, not oily, with herbs standing out against the sharpness of garlic and vinegar. If your herbs appear tired, give them a quick blitz with a little lemon zest to refresh the fragrance. This bright topping offsets the beef’s depth, while the oil carries all the aromatic components to the tasting surface. You can prepare the chimichurri a few hours ahead, which deepens its character as flavors mingle slowly.

The overall composition should feel cohesive, with each element playing a role without overpowering another. The saltiness of cotija, the acidity of pickled onions, the herbaceous punch of chimichurri, and the sweetness of warm tortillas create a balanced, satisfying profile. Consider offering lime wedges on the side for a final citrus lift, allowing guests to tailor the brightness to their preference. A small sprinkle of fresh mint or cilantro can also elevate the dish, adding a moment of fresh aroma as tacos are assembled.

When planning a meal for friends or family, versatility matters as much as flavor. Skirt steak is easy to portion for a crowd, and the toppings can be prepared ahead of time to minimize last-minute work. The pickled onions can be made days in advance, while chimichurri and cotija keep well in the refrigerator for several days. This approach minimizes stress while maximizing taste, so you can focus on enjoying the company. The result is a colorful, aromatic spread that invites conversation and encourages guests to savor the contrasts with each folded taco.

For a complete weeknight variant, you can turn these components into a deconstructed taco bowl. Slice the steak and crown a bed of warm corn—the same toppings arranged in separate piles for an interactive experience. The chimichurri can be used as a pour-over sauce, while the pickled onions provide pops of color and acidity. Cotija remains a finishing touch, dotted across the top for bursts of saltiness. This flexibility makes the dish accessible, exciting, and endlessly reusable in different formats.