Artichoke & Garlic Skirt Steak Tacos with Blackberry Balsamic

Ingredients

1½ to 2 pounds skirt steak
¼ cup Artichoke & Garlic Flavored Extra Virgin Olive Oil
⅓ cup Blackberry Balsamic Vinegar
1 teaspoon kosher salt
¾ teaspoon freshly cracked black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder (optional)
8–12 small flour or corn tortillas
Optional toppings: grilled onions, grilled peppers, chopped cilantro, thin-sliced red onion, crumbled queso fresco

Instructions

• Remove the skirt steak from the refrigerator 20–30 minutes before cooking. Pat dry and season evenly with salt, pepper, cumin, smoked paprika, and chili powder if using.
• Preheat a grill or cast-iron skillet to high heat.
• Brush both sides of the steak generously with Artichoke & Garlic Flavored Extra Virgin Olive Oil.
• Grill or sear for 3–4 minutes per side until deeply charred and cooked to medium-rare or medium.
• Transfer to a cutting board and rest for 5–7 minutes.
• While the steak rests, pour the Blackberry Balsamic into a small saucepan and simmer over medium heat for 3–5 minutes until slightly thickened and glossy.
• Slice the steak thinly against the grain.
• Warm tortillas and fill with sliced steak. Drizzle lightly with the reduced Blackberry Balsamic.
• Finish with desired toppings and serve immediately.

Chef’s Tip

Skirt steak must be sliced against the grain to stay tender. Keep the balsamic drizzle light — it should enhance the beef, not sweeten it.

Flavor Variations

For a more traditional steakhouse profile, swap in Classic Dark Balsamic. For deeper roasted complexity, use Espresso Bean Balsamic.

Pairings

Serve with grilled corn, charred peppers, Mexican-style rice, or a simple cabbage slaw dressed lightly with olive oil and lime.