Yucatán Skirt Steak Tacos

Skirt steak is hands-down my favorite cut for tacos—tons of flavor, fast cook time, and it pairs perfectly with The Strong Kitchen’s Yucatán Marinade. This sauce is bright, citrusy, and makes me feel like I know what I’m doing even when I don’t.

I marinate the steak for at least an hour (overnight is gold), then sear it hot and fast—just a couple minutes per side. Let it rest, slice it thin across the grain, and pile it into warm tortillas.

Toppings? Whatever’s in the fridge. Last time it was quick-pickled onions, avocado, and a squeeze of lime. Maybe a sprinkle of cotija if I’m feeling fancy. Either way, it’s taco night done right.