Let's get grilling

1 First, trim all silver skin and excess fat off the skirt steak.
2 Place the steak in storage bag and add in all ingredients for marinade. Let it sit overnight in the refrigerator 12-24 hours.
3 Fire up the charcoal grill using Kingsford Mesquite charcoal and heat to 400°F.Let the coals turn grey but not to ash.
4 Next, cook each side of the steak for approximately 3 minutes. Remove from high heat,off the side away from coals to rest and slow cook for about 10-15 minutes.
5 Pre-heat the cast iron skillet while grilling steak with 2 tablespoons of olive oil. Char the veggies over the fire for 2-3 minutes. Then, remove from fire rough chop and place in the cast iron skillet and sear veggies for 2-3 more minutes, and remove cast iron skillet from grill.
6 Slice the avocados in half and remove pit. With a spoon scoop the avocado out of the skin and place in med size bowl. Add 2 teaspoons of sea salt and squeeze one whole lime. Smash the avocado with a fork and mix up salt and lime juice.
7 Slice the skirt steak against the grain. Heat corn tortillas on the grill then make tacos – meat, roasted veggies, and guacamole.
Cooking for 4 people



  • inside skirt steak trimmed
    3 pounds
  • lime juice
    1 ounce
  • onions sliced
    1 cup
  • of Worcestershire sauce
    1/4 cup
  • of beer
    6 ounces
  • olive oil
    2 tablespoons
  • garlic smashed
    3 cloves

Seasoning for meat

  • kosher salt
    2 tablespoons
  • granulated garlic
    2 teaspoons
  • black pepper
    1 teaspoon


  • tomatoes
    2 whole
  • red onion sliced
    1 whole
  • Serrano pepper
  • Poblano pepper
  • Tomatillos
  • avocados
  • limes

Credit: Recipe created by Miguel Vidal, owner of Valentina’s Tex Mex BBQ, on behalf of Kingsford

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