Artichoke & Garlic Skirt Steak Tacos with Blackberry Balsamic

Blackberry Balsamic Skirt Steak Tacos

Description

Charred skirt steak seasoned with smoky spices and Artichoke & Garlic Olive Oil, sliced thinly and tucked into warm tortillas with a bright Blackberry Dark Balsamic and lime finishing drizzle. Bold, savory, smoky, and fruity without overwhelming the beef.

Ingredients

1½–2 pounds skirt steak, trimmed of excess surface fat and silver skin
1 tablespoon Artichoke & Garlic Olive Oil
1½ teaspoons kosher salt
¾ teaspoon freshly ground black pepper
1 teaspoon ground cumin
1 teaspoon smoked paprika
½ teaspoon chili powder, optional
¼ cup Blackberry Dark Balsamic, divided
1 tablespoon fresh lime juice
8–12 small corn or flour tortillas
½ cup thinly sliced red onion
½ cup crumbled queso fresco or cotija, optional
½ cup fresh cilantro leaves
1 lime, cut into wedges
Grilled onions or peppers, optional

Instructions

• Pat the skirt steak thoroughly dry with paper towels. If the steak is very long, cut it crosswise into 2 or 3 manageable pieces, noting the direction of the grain so it will be easy to slice correctly after cooking.

• Season both sides evenly with kosher salt, black pepper, cumin, smoked paprika, and chili powder, if using. Rub the Artichoke & Garlic Olive Oil lightly over the surface of the steak.

• Preheat a grill, grill pan, or heavy cast-iron skillet over high or medium-high heat until very hot. If using a skillet, work in batches rather than crowding the pan.

• Add the steak and cook undisturbed until a deep brown crust develops, about 2–3 minutes on the first side. Flip and cook the second side another 2–3 minutes, adjusting for the thickness of the steak and desired doneness.

• Check the thickest section with an instant-read thermometer rather than relying solely on cooking time. For USDA-recommended food safety, whole beef steaks should reach 145°F and then rest at least 3 minutes.

• Transfer the steak to a cutting board and allow it to rest 5–10 minutes before slicing.

• While the steak rests, add 3 tablespoons Blackberry Dark Balsamic to a small saucepan and warm over low heat for about 30–60 seconds, just until fragrant and slightly loosened. Do not reduce it into a thick glaze.

• Remove the saucepan from the heat and stir in the remaining 1 tablespoon Blackberry Dark Balsamic and the fresh lime juice. Set aside. The finished drizzle should remain fluid and easily spoonable.

• Warm the tortillas directly on the grill, in the hot skillet, or in a dry pan for about 20–30 seconds per side until soft and lightly charred in spots.

• If the pieces of skirt steak are especially wide, first cut them into shorter sections with the grain. Then slice each section thinly across the grain. Spoon any juices accumulated on the cutting board back over the sliced steak.

• Divide the steak among the warm tortillas. Drizzle each taco lightly with the Blackberry Balsamic–lime mixture and finish with red onion, cilantro, queso fresco or cotija, grilled vegetables if using, and a squeeze of fresh lime.

• Serve immediately with the remaining Blackberry Balsamic–lime drizzle on the side.

Chef’s Tip

Skirt steak is best cooked quickly over intense heat. Patting the surface dry promotes browning, while slicing thinly across the pronounced grain is essential for tenderness. Watch the thermometer and the steak rather than the clock because skirt steak can vary considerably in thickness.

Flavor Variations

• 25 Star Dark Balsamic creates a deeper, more traditional sweet-tangy finish without the pronounced berry character.
• Espresso Dark Balsamic adds roasted depth that pairs especially well with the cumin, smoked paprika, and charred beef.
• Add grilled jalapeños, sliced serrano peppers, or chipotle crema for more heat.
• Add finely shredded cabbage or a simple cabbage-lime slaw for fresh crunch and acidity.
• Turn the same steak into a rice bowl with black beans, grilled corn, avocado, cilantro, and the Blackberry Balsamic–lime drizzle.

Pairings

Serve with grilled corn, black beans, cilantro-lime rice, charred peppers and onions, avocado, a crisp cabbage slaw, pico de gallo, or a simple green salad.

Recipe Notes

The original version called for ¼ cup Artichoke & Garlic Olive Oil even though the steak was only lightly brushed before searing. One tablespoon is sufficient to coat the steak while allowing the surface to develop a strong crust instead of becoming excessively oily.

Skirt steak varies significantly in thickness, so exact cooking time should only be treated as a guide. A very thin piece may cook in about 4–5 minutes total, while a thicker section can take longer. An instant-read thermometer gives better control than time alone.

For food safety, USDA recommends cooking whole beef steaks to an internal temperature of 145°F followed by at least a 3-minute rest. Some culinary preparations serve skirt steak at lower temperatures according to personal preference; the USDA recommendation is provided here as the food-safety standard.

The Blackberry Dark Balsamic is intentionally not reduced into a heavy glaze. Balsamic becomes progressively sweeter and thicker as water evaporates, and a rich balsamic can become overly concentrated quickly. Briefly warming most of it integrates the flavor, while adding the final tablespoon and lime juice off heat restores brightness and keeps the sauce fluid enough to drizzle over tacos.

Always slice skirt steak across its clearly visible grain. If the steak is very wide, cutting it into shorter sections with the grain first makes it much easier to turn those pieces and slice thinly across the grain afterward.

Bring This Recipe to Life

Blackberry Dark Balsamic

Artichoke & Garlic Olive Oil

25 Star Dark Balsamic

Espresso Dark Balsamic