Mino’s Killer Skirt Steak Marinade

Skirt Steak Tacos

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If you follow me on Social you know about Mino’s skirt steak marinade. I love making this marinade for tacos. It has a killer citrus and spice flavor, making the tacos extra juicy and delicious. Skirt steak is one of those underrated cuts of meat that everyone assumes needs a marinade to make it tender. That may be true for some skirts out there but I promise you Mino Prime Skirt is delicious with a quick 2 minute sear on a on each side, see our Chili Lime Skirt steak recipe. If your looking for an out of this world taco this marinade is easy and never disappoints.

I have made this marinade time and time again for my daughters birthday party, family get togethers and most recently mothers day. It is a family favorite and won’t keep you tied to the kitchen the whole day. The most labor intensive part would be the marinade prep, which requires some chopping and bagging the night before. I serve the tacos on a grilled corn tortilla with cotija cheese, cilantro and chopped onion. Add some Elote salad, refried beans and rice and you have an full feast, don’t forget the Guacamole. Elote salad is a take on mexican street corn which is soo good, here is a link to the recipe I use. Make sure to char your corn on the grill and make the salad ahead of time, the longer it sits the better it is. Enjoy!

Ingredients for Mino’s Killer Skirt Steak Marinade

  • 1 pound Mino Prime Skirt Steak
  • 1 Gallon Orange juice-pulp free
  • 6 Jalapeños
  • 1 Large Spanish onion-peeled
  • 1 bunch of Cilantro
  • 6 limes
  • Sazon Goya con Culantro Y Achiote: 2 foil packages per pound (orange packet)
  • 2 Gallon size Ziplock bags


  • Peel and chop the Spanish onion, these do not have to be pretty. Set aside
  • Chop the Jalapenos, do not remove the seeds
  • Cut the 1 pound Mino Prime skirt steak into two equal parts
  • Place half of the above ingredients into two one gallon size ziplock bags, adding 2 cups of orange juice (or until meat is covered,) half of the cilantro bunch, 2 Goya season packets and squeeze 3 limes to each bag
  • Massage the ingredients in the ziplock, flipping it a few times.
  • Place bags in a 13×9 inch pan and place in the refrigerator for no less than 8 hours, flipping the bag after 4 hours.
  • When you are ready to enjoy your tacos, heat your grill up to over 500 degrees. While you are preparing your grill allow your skirt steak to come closer to room temp.
  • Sear for 2 minutes each side, let rest for a few minutes then slice and serve
  • Check out our instagram videos for a tutorial

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