If summer entertaining seems like a daunting task, there’s no better way to take the stress off than a taco bar! With a good amount of mise-en-place and a handy 3-ingredient steak seasoning, serving a crowd has never been easier. A spread of seared skirt steak, store bought salsa and tons of fresh garnishes makes for a delectable spread for everyone to build their own taco!
Once you’ve knocked out your knife skills, let’s chat steak. If you’ve never worked with Tajin, it’s a chile-lime seasoning that you’ll be wanting to put on everything from mango to corn to margaritas. Throw in some garlic powder and cumin, and you’ve got an all-purpose seasoning that takes skirt steak to the next level. When you’re cooking it, you can take these steaks two routes: a ripping hot cast iron pan or a roaring grill. Either way, just make sure you let them rest for maximum flavor.
Let’s give your guests something to taco ‘bout this summer!
- 11/2 pounds skirt steak, (4 pieces)
- 3 tablespoons olive oil
- 2 teaspoons Tajin seasoning
- 2 teaspoons garlic powder
- 1 teaspoon ground cumin
- Kosher salt, To Taste
- Flour tortillas, for serving
- Salsa, for serving
- Sliced avocado, for serving
- Sliced red cabbage, for serving
- Sliced red onion, for serving
- Sliced red chiles, for serving
- Fresh cilantro leaves, for serving
- Sour cream, for serving
- Lime wedges, for serving
In a medium bowl, toss steak with olive oil, Tajin, garlic powder, cumin and salt. Let sit at room temperature for 30 minutes.
Preheat a cast iron skillet over medium high heat. Cook steak in 2 batches, flipping halfway through, until golden and medium-rare, 2-3 minutes per side. (Alternatively, cook outside on the grill.) Transfer to a cutting board and let rest for 5 minutes. Thinly slice against the grain and place on a platter.