Lime and garlic do the heavy lifting—you just need high heat and a hot grill to finish the job
Ingredients
FOR THE MARINADE
- 1/3 cup avocado oil
- 3 limes, juiced
- 1/2 cup fresh cilantro, chopped
- 8 cloves garlic, minced
- 1 teaspoon cumin powder
- 1 teaspoon Casa M Spice Co Cattle Drive or Uncontrolled Cattle Drive
- 1 teaspoon Casa M Spice Co Chain Reaction or Uncontrolled Chain Reaction
FOR THE BEEF
- to taste Casa M Spice Co Cattle Drive or Uncontrolled Cattle Drive
- 1/4 teaspoon per pound Salt
- 1-1/2 pounds beef skirt steak
Method
-
01
Build the marinade
5 minCombine avocado oil, lime juice, cilantro, garlic, cumin, and both Casa M spices in a zip-top bag, then shake it down. This lime-and-garlic base does the heavy lifting—the acid tenderizes the beef while the spices build flavor depth.
-
02
Marinate the beef
1h mAdd the skirt steak to the bag, press out the air, seal it tight, and set a timer for 1 hour. One hour is enough time for the marinade to penetrate the meat without breaking down the texture.
-
03
Heat the grill
10 minGet your grill screaming hot—aim for around 500°F. You need serious heat to sear the beef hard and fast, which locks in the juices and builds that crust you're after.
-
04
Sear the beef
12 minPull the beef from the marinade (ditch the liquid) and lay it on the hot grill. Cook 6–8 minutes per side depending on thickness—you're looking for a dark, charred crust while the interior stays medium-rare.
-
05
Check temperature
2 minUse a meat thermometer to hit 140°F internal temp, then pull the beef off the heat. This ensures the beef is cooked through but still tender and juicy when you slice it.
-
06
Rest the meat
10 minLet the beef sit for 10 minutes on a cutting board—this resting period lets the juices redistribute throughout the meat so they don't run out when you slice.
-
07
Slice and serve
5 minSlice the beef across the grain into thin strips—this breaks up the muscle fibers and makes every bite tender. Warm your tortillas, pile on avocado, cilantro, red onion, salsa, and a pinch more Casa M seasoning, then build your tacos.
From Mike's Notebook
Juice your limes fresh and let them sit in the marinade five minutes before adding the meat—acid needs time to open up.
Don't skip the hard sear; the marinade's sugars caramelize best on cast iron or carbon steel, not thin pans.
Slice against the grain after resting, or skirt steak turns stringy no matter how perfect the marinade was.
Nutrition
Estimated · 1 serving · calculated from the ingredient list, not lab-tested.
Tell us how it went.
Be the first to review this recipe.
