Ninfa’s-Style Tacos al Carbón with Skirt Steak

Quick Recipe Version (TL;DR)

• Yield: 12 tacos (serves 4)
• Prep Time: 20 minutes
• Cook Time: 12 minutes
• Total Time: 1 hour 20 minutes (includes 45 minutes marinating and 5 minutes resting)

Quick Ingredients

• 1.5 lb outside skirt steak, trimmed
• 1/4 cup fresh lime juice + 1 tsp zest
• 1.5 tbsp soy sauce
• 2 tbsp neutral oil (plus 1 tbsp for onions)
• 4 garlic cloves, minced
• 1 tsp ground cumin, 1/2 tsp ancho or smoked paprika
• 1 tsp kosher salt, 1/2 tsp black pepper, 1 tsp brown sugar
• 2 medium white onions, thick-sliced
• 2 limes, halved (for charring)
• 12 flour tortillas (6-inch)
• 1 large ripe avocado, sliced
• Optional: chopped cilantro, salsa verde

Do This

• 1) Whisk marinade; add steak; chill 45 minutes.
• 2) Heat grill to high (500–550°F) with mesquite; set up two zones.
• 3) Oil onion slices and limes; season with salt.
• 4) Grill onions 6–8 minutes until tender/charred; char limes cut-side down 2–3 minutes.
• 5) Sear steak over high heat 2–3 minutes per side to 125°F (medium-rare); rest 5 minutes.
• 6) Warm tortillas 10–20 seconds per side.
• 7) Slice steak thinly across the grain; tuck into tortillas with onions, avocado; squeeze charred lime.

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Why You’ll Love This Recipe

• Real mesquite-grilled flavor with a bright, garlicky lime marinade that nods to Ninfa’s classics.
• Fast-cooking skirt steak means weeknight-friendly results with restaurant-level char.
• Simple toppings let the beef shine: grilled onions, creamy avocado, and smoky lime.
• Flexible cooking: outstanding on a charcoal grill, but still great on a grill pan or broiler.

Grocery List

• Produce: Limes (4–5 total), garlic (1 bulb), white onions (2), avocado (1), cilantro (optional)
• Dairy: None required (optional: queso fresco)
• Pantry: Skirt steak (1.5 lb), soy sauce, neutral oil, ground cumin, ancho or smoked paprika, brown sugar, kosher salt, black pepper, flour tortillas (12), mesquite chunks or chips

Full Ingredients

Steak & Marinade

• 1.5 lb outside skirt steak, silver skin trimmed
• 1/4 cup (60 ml) fresh lime juice (about 3 limes)
• 1 tsp finely grated lime zest
• 1.5 tbsp (22 ml) soy sauce
• 2 tbsp neutral oil (avocado or canola)
• 4 garlic cloves, finely minced or grated
• 1 tsp ground cumin
• 1/2 tsp ancho chile powder or smoked paprika
• 1 tsp kosher salt
• 1/2 tsp freshly ground black pepper
• 1 tsp light brown sugar (helps caramelization)

Grilled Onions & Charred Limes

• 2 medium white onions, peeled and cut into 1/2-inch-thick rounds (keep rounds intact)
• 1 tbsp neutral oil
• 1/2 tsp kosher salt
• 2 limes, halved

Tortillas & Toppings

• 12 flour tortillas (6-inch), warmed
• 1 large ripe avocado, sliced
• Optional: 1/4 cup chopped fresh cilantro; salsa verde or your favorite salsa

Step-by-Step Instructions

Step 1: Trim the steak and make the marinade

Pat the skirt steak dry and trim any tough silver skin. In a medium bowl, whisk together the lime juice, lime zest, soy sauce, neutral oil, garlic, cumin, ancho or smoked paprika, kosher salt, black pepper, and brown sugar until the sugar dissolves.

Step 2: Marinate the steak

Place the steak in a zip-top bag or shallow dish and pour in the marinade. Turn to coat thoroughly. Marinate in the refrigerator for 45 minutes (up to 2 hours max; longer can over-tenderize due to lime). Remove from the refrigerator 10 minutes before grilling to take the chill off.

Step 3: Preheat the grill with mesquite

Prepare a charcoal grill with a hot direct zone and a cooler indirect zone. Add a couple of mesquite chunks (or a handful of mesquite chips) to the coals. Aim for a grate temperature of 500–550°F. Let the grates preheat and clean them well. For gas grills, preheat all burners on high for 10–15 minutes, then add a smoker box with mesquite chips if you have one.

Step 4: Prep onions and limes

While the grill heats, brush the onion rounds with 1 tbsp oil and season with 1/2 tsp kosher salt. Leave the rounds intact so they are easier to flip. Halve the limes and set them cut-side up; no oil is necessary, but you can lightly oil to encourage faster char.

Step 5: Grill onions and char the limes

Place onion rounds over direct heat. Grill 3–4 minutes per side until lightly charred and tender with grill marks, 6–8 minutes total. Move to the indirect side if they color too quickly. Set aside on a platter. Place limes cut-side down over direct heat and cook until deeply charred and fragrant, about 2–3 minutes. Set aside.

Step 6: Sear the steak hot and fast

Shake excess marinade from the steak. Sear over the hottest part of the grill for 2–3 minutes per side for medium-rare, flipping once, until the exterior is well charred and an instant-read thermometer reads 125°F at the thickest part (130°F if you prefer medium). If flare-ups occur, shift to indirect heat briefly. Transfer to a plate or wire rack and rest 5 minutes to keep the juices in.

Step 7: Warm tortillas, slice, and assemble

Warm flour tortillas directly on the grill for 10–20 seconds per side until pliable with light brown blisters. Keep them stacked in a clean kitchen towel. Slice the rested steak thinly (1/4 inch) against the grain, on a slight bias. Tuck slices into warm tortillas with grilled onions and avocado. Finish with a generous squeeze of the charred lime, and sprinkle with cilantro or salsa if you like.

Pro Tips

• Outside skirt steak is ideal for tenderness and beefy flavor; if using inside skirt, pound lightly to even thickness and add 1–2 minutes total cooking time.
• Keep marinating time under 2 hours. Lime is powerful and can make the texture mushy if left too long.
• Grill management: Use a super-hot direct zone for sear and a cooler zone as a safe spot for flare-ups.
• Rest on a wire rack set over a plate instead of a cutting board to preserve crust while resting.
• Slice strictly across the grain on a bias for tender bites in the tortilla.

Variations

• Indoor method: Use a preheated cast-iron grill pan on high or broil 4–5 inches from the element, flipping once; ventilate well for that char.
• Spicy kick: Add 1–2 minced jalapeños or 1/2 tsp chipotle powder to the marinade.
• Extra toppings: Crumbled queso fresco and a quick salsa verde are lovely but optional—keep it simple to let the beef shine.

Storage & Make-Ahead

Marinate the steak up to 2 hours ahead, refrigerated. Grilled onions can be cooked a day in advance and rewarmed on the grill or in a skillet. Leftover sliced steak keeps 3 days in the refrigerator or 2 months frozen (wrap tightly). Reheat quickly in a hot skillet with a few drops of oil just until warmed to avoid overcooking. Tortillas are best fresh but can be warmed directly over a burner or in a low oven (300°F) wrapped in foil.

Nutrition (per serving)

Approximate for 3 tacos: 760 calories; 44 g protein; 58 g carbs; 38 g fat; 6 g fiber; 980 mg sodium. Values will vary based on tortilla brand, steak trim, and toppings.