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Recipe:Inside Skirt Steak with Roasted Tomatillo Dip

and Fresh Tortillas
  • 25 minutes

Enjoy a home-cooked Mexican dinner that will make you remember the best carnitas tortillas you have ever had, but at the comfort of your own kitchen. Serves 2 - 4.


Serving Size
  • Beef Inside Skirt Steak

    Qty 1
  • 1/2 Cup Vegetable Oil

    Qty 1/4 cup
  • 1 Tbsp. Spanish Chorizo Seasoning

    0.36 LB
    Qty 1 Tbsp.
  • Fresh White Corn Tortillas

    Qty 6
  • 4 Green Tomatillos, washed and husk removed

    Qty 2
  • 1 Fresh Hot Chili Pepper

    Qty 1/2
  • 1 Garlic Clove

    Qty 1/2
  • Juice of 2 limes

    Qty 1
  • 2 Cubes of Frozen Cilantro or ¼ cup Fresh Whole Cilantro Leaves

    Qty 1/4 Cup
  • Butcher’s Salt & Pepper, to taste

    0.37 LB
    Qty 1 Tbsp


For Roasted Tomatillo Sauce:
  1. Turn on grill to medium high. Coat tomatillos and chili pepper with oil and place on the grill, turning frequently to slightly char skin but remain firm, around 2-3 minutes. Remove from grill, place in a blender along with the rest of the sauce ingredients. Season with salt and pepper. Refrigerate until ready to use. 

For Steak:

  1. Season Inside Skirt Steaks with oil, pork seasoning, cumin, granulated garlic and salt. 
  2. Place Inside Skirt Steaks on the grill and grill for 2-3 minutes on each side.*
  3. While steak is cooking, wrap 4-6 tortillas (stacked) in aluminum foil and place on grill to heat. 
  4. Transfer skirt steak to a platter, slice across the grain in strips and serve with warm tortillas, Roasted Tomatillo Sauce and your favorite Mexican Tomato Salsa.
    *USDA recommends cooking beef to a minimum internal temperature of 145°F.

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