Steak Tacos

Three steak tacos topped with diced onion and chopped herbs
ByJin Weidong
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Big Horn Outdoors® Recipe

Charred skirt steak, smoky roasted tomatillo salsa, and melted Monterey Jack — taco night with real fire, made right on your Big Horn Outdoors® Infrared Grill.

Related product: Shop 16-inch Portable Infrared Steak Grill.

🔥 HeatHigh
⏱️ Total Time~35 min
🍽️ Servings4
Equipment
Big Horn Outdoors® Infrared Grill · blender

Ingredients

  • For the Steak
  • 1.5 lbs skirt steak
  • 1 lime, juiced
  • 1 tbsp Adobo All Purpose Seasoning
  • For the Roasted Salsa
  • 3 tomatillos
  • 3 Roma tomatoes
  • 3 garlic cloves, peeled
  • ¼ yellow onion
  • 2 jalapeños (mild heat)
  • 1 tbsp chicken bouillon powder
  • 1 lime, juiced
  • For Serving
  • Corn tortillas
  • Monterey Jack cheese, shredded

Instructions

1
Season the steak. Coat the skirt steak with the Adobo seasoning and fresh lime juice. Let it sit at room temperature for 15–20 minutes while you get everything else ready.
2
Fire up the grill. Preheat the infrared grill on high for 5 minutes.
3
Roast the salsa vegetables. Place the tomatillos, Roma tomatoes, garlic cloves, onion, and jalapeños on the grill. Char for 8–10 minutes, turning until blistered on all sides.
4
Blend the salsa. Transfer the roasted vegetables to a blender with the chicken bouillon powder and lime juice. Pulse to a coarse salsa — keep some texture. Taste and adjust the salt.
5
Sear the steak. Pat the steak dry and place it on the grill over high heat — about 2–3 minutes per side for medium-rare. Pull it around 130°F.
6
Rest. Let the steak rest for 5 minutes, then slice thinly against the grain.
7
Warm the tortillas. Heat the corn tortillas on the grill for 20–30 seconds per side, until soft and lightly charred.
8
Assemble. Pile the sliced steak onto the tortillas, top with shredded Monterey Jack, and finish with a spoonful of roasted salsa.
💡 Chef's Tip

Skirt steak is thin and cooks fast — keep it over high heat and do not walk away. Slicing against the grain is what makes it tender, so look at the direction of the muscle fibers before you cut.

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