Hickory Smoked Reverse Seared Beef Skirt Tacos

Hickory Smoked Reverse Seared Beef Skirt Tacos

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Classic Mexican flavours in these smoky skirt steak tacos. The beef skirt marinades for 24 hours in a lime, ancho chilli and Mexican spice paste. Then smoked low and indirect over hickory wood, and finished with a crosshatch sear on the cast iron grate.
Finely sliced across the grain and served up in 5″ street tortillas.

This cook makes great use of the Kamado Joe Divide and Conquer system. Using the cast iron grate for the skirt steak down low over the hot coals, whilst heating the tacos on the other side up high.

Serve these Kamado Hickory Smoked Reverse Seared Beef Skirt Tacos with;
Fresh Tomato Salsa, Classic Guacamole, Shredded Lettuce, Queso Fresco and a good Mexican hot sauce.

Hickory Smoked Reverse Seared Beef Skirt Tacos

0 from 0 votes
Course: MainCuisine: MexicanDifficulty: Pitveteran
Servings

4

servings
Prep time

20

minutes
Marinade

24

hours
Smoke

45

minutes
Rest

20

minutes
Sear

4

minutes
Total time

25

hours 

30

minutes

Classic Mexican flavours in these smoky skirt steak tacos. The beef skirt marinades for 24 hours in a lime, ancho chilli and Mexican spice paste. Then smoked low and indirect over hickory wood, and finished with a crosshatch sear on the cast iron grate.
Finely sliced across the grain and served up in 5″ street tortillas.

Ingredients

  • 700 g Skirt Steak, Flank or Bavette

  • 12-16 5″ Tortillas

  • FOR THE MARINADE:
  • 2 Cloves Garlic (minced)

  • 1 Tbsp Ancho Chilli Powder

  • 1/2 tsp Smoked Paprika (sweet)

  • 1/2 tsp Ground Cumin

  • 1/2 tsp Dried Oregano

  • 1/4 tsp Freshly Ground Black Pepper

  • 1 tsp Flaky Sea Salt

  • 1 Lime (juice)

  • 1 Tbsp Olive Oil (light)

  • FOR SMOKING:
  • 1 Chunk Hickory Wood

Directions

  • In a small bowl add all the marinade ingredients and mix to a wet paste.
  • Prep the steak. Using a sharp knife, trim off any silver skin membrane and any obvious sinew. If you’re struggling with the silver skin, you can score very gently, with the grain. This makes it easier for the marinade to penetrate into the meat.
  • Place the steak in a dish, pore over the marinade and rub all over until fully coated.
    Cover with a beeswax wrap (not Plastic!) and place in the fridge to marinade for 24 hours, or overnight is fine.
  • Using 1 wood wool firelighter, start a medium fire in your BBQ and set for indirect cooking. If you’re using a Kamado Joe, place 1 half moon deflector over the coals and 1 cooking grate directly over it at the top level.
    Heat to around 90°C-110°C/195°F-230°F at the grate.
  • Once you’re up to temp, throw on a small hickory wood chunk and give it a couple of minutes to get going.
    When it’s smoking away place your steak onto the cooking grate, close the dome and smoke until you reach an internal temp of 48°C/118°F. This will take anywhere between 30 minutes and an hour.
    Check using an instant read thermometer.
  • Now that the steak’s reached its temperature, remove it from the BBQ and immediately wrap it in foil and a thick towel and set aside to rest while we bring up the temp for the sear.
  • As soon as your steak’s off, fully open all your vents, remove the defector place your cast iron cooking grate in the lowest position close to the coals, and close the dome.
  • Over the next 20-30 minutes the temperature will rise rapidly. We want it to be somewhere above 275°C/550°F.
    When its up to temp, open the dome and using your tongs, wipe a folded piece of paper towel dipped in cooking oil over the cast iron grate
  • Now that the grate’s oiled, we want to put a sear and a little bit of char on the steak.
    On this we’re going to put a 1+1×1+1 Crosshatch Sear.
    So, lay your steak onto the hot grate, on a diagonal and sear for 1 minute.
    Twist 45 degrees and sear for 1 minute.
    Turn over and sear for 1 minute.
    Twist 45 degrees and sear for 1 minute.
    Now you should have a perfect charred crosshatch.
    While searing your steak, you can start warming your tortillas.
    In batches throw them onto the cooking grate in the high position.
    They only take a few second each side.
  • Remove the steak to a board and place the tortillas into a clean folded tea towel to keep warm.
    At this point all your sides should be ready and waiting.
  • Finely slice the steak across the grain, it should be beautifully pink in the middle.Serve with Fresh Tomato Salsa, Classic Guacamole, Shredded Lettuce, Queso Fresco and a good Mexican hot sauce.

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