Kansas City Steak Tacos

Cooking Guides

Kansas City Steak Tacos

These Kansas City steak tacos are bold, fresh, and packed with flavor. Skirt steak is marinated in citrus, soy sauce, and garlic, then grilled over high heat for a perfect char. The tacos are layered with bright cilantro chimichurri, tequila de gallo, and quick pickled vegetables for a restaurant-quality taco experience at home.

Ingredients

Steak & Marinade

  • 2 pounds skirt steak, trimmed
  • Juice of 1 orange
  • Juice of 2 limes
  • 1/3 cup soy sauce
  • 1/3 cup olive oil
  • 1/2 teaspoon sugar
  • 4 garlic cloves, chopped
  • 1/2 cup chopped cilantro (stems ok)
  • Sliced sweet onion (optional)

Cilantro Chimichurri

  • 1 bunch cilantro (about 1 cup packed, stems ok)
  • 1 bunch Italian parsley (about 1 cup packed, thin stems ok)
  • 1/4 cup fresh lime juice (1–2 limes)
  • 1/2 cup olive oil
  • 1/4 cup chopped onion
  • 2 garlic cloves
  • 2 teaspoons ground cumin
  • 2 teaspoons ground coriander
  • 3/4 teaspoon kosher salt
  • 1/2 jalapeño pepper

Tequila De Gallo

  • 4 vine-ripe tomatoes, chopped
  • 1/2 medium red onion, chopped
  • 2 green onions, sliced
  • 1 serrano chili, minced
  • 1 handful fresh cilantro leaves, chopped
  • 3 garlic cloves, minced
  • Juice of 1 1/2 limes
  • 1/2 teaspoon kosher salt
  • 1/2 shot tequila
  • Freshly ground black pepper, to taste

Quick Pickles (Prepare Ahead)

  • 2 cups mixed sliced vegetables (radishes, onion, carrots, cauliflower)
  • 1 cup vinegar
  • 1 cup water
  • 1/2 teaspoon kosher salt
  • 2 tablespoons sugar
  • 1 teaspoon whole peppercorns or whole coriander seed

Instructions

Steak

  1. In a bowl, mix together all marinade ingredients.
  2. Place the skirt steak and sliced onion (if using) in a gallon-size zip-top bag and pour the marinade over the steak.
  3. Seal and turn several times to coat well. Let marinate at room temperature for at least 30 minutes, or up to 3 hours in the refrigerator. Bring to room temperature before grilling.
  4. Preheat grill to medium-high heat. Grill steak to desired doneness, allowing a good char to form.
  5. Remove steak from grill and let rest for 10 minutes. Slice thinly against the grain.

Cilantro Chimichurri

  1. Add jalapeño, garlic, and onion to a food processor and pulse until chopped.
  2. Add cilantro and parsley and pulse again.
  3. Add olive oil, lime juice, cumin, coriander, and salt. Pulse until well combined. Set aside.

Tequila De Gallo

  1. In a bowl, combine tomatoes, onions, chili, cilantro, and garlic.
  2. Season with salt, black pepper, and lime juice. Stir in tequila.
  3. Let sit for 15 minutes to 1 hour before serving.

Quick Pickles

  1. In a small saucepan, combine vinegar, water, sugar, salt, and peppercorns.
  2. Add sliced vegetables and bring to a boil.
  3. Remove from heat and chill quickly in the freezer for 10–15 minutes or refrigerate until cold.

To Serve

  1. Warm corn tortillas until soft and pliable.
  2. Assemble tacos with tortilla, sliced steak, chimichurri, tequila de gallo, and desired garnishes.
  3. Serve quick pickles on the side.

Serving Tips

These steak tacos pair well with grilled corn, cotija cheese, or sliced avocado. Leftover steak makes great taco bowls or salads the next day.

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