Outside Skirt Steak thrives over aggressive heat, where the thin muscle develops charred edges while staying juicy and intensely beefy inside. Sliced against the grain and layered into warm tortillas with avocado salsa verde, it delivers the kind of smoky, rich taco that feels built for California backyard grilling.

Ingredient List

• 2 lb Outside Skirt Steak
• Kosher salt
• Fresh cracked black pepper
• 2 tbsp avocado oil

Avocado Salsa Verde

• 6 tomatillos
• 1 jalapeño
• 1 garlic clove
• 1 avocado
• 1/2 cup cilantro
• 1 lime, juiced
• Kosher salt to taste

For Serving

• Warm corn tortillas
• White onion, finely diced
• Fresh cilantro
• Lime wedges

Process

1. Remove skirt steak from refrigeration 30 minutes before cooking and pat dry thoroughly.
2. Season generously with kosher salt, black pepper, and avocado oil.
3. Preheat grill to high heat (550–700°F).
4. Grill tomatillos and jalapeño until lightly charred and softened.
5. Blend grilled vegetables with garlic, avocado, cilantro, lime juice, and salt until smooth.
6. Place skirt steak directly over high heat and cook 2–4 minutes per side until heavily charred.
7. Pull steak at 125–130°F for medium-rare.
8. Rest 5 minutes before slicing thinly against the grain.
9. Serve in warm tortillas with avocado salsa verde, onion, cilantro, and lime.