These skirt steak tacos turned out incredible. A skirt steak was marinated for 4–5 hours in fire roasted chipotle salsa, letting the smoky chili flavor soak right into the meat.

After brushing off the chunky salsa, the steak was seasoned with @cusocuts Cuso Cuts Maple Bourbon dry rub and grilled hot and fast on a @NapoleonProducts Napoleon charcoal grill using @Kingsford Kingsford charcoal briquettes and a cast iron grill grate placed low over the coals.

The steak was cooked to 120°F for a perfect rare finish, rested, and sliced thin against the grain.

For the tacos, the juicy steak went onto corn flour tortillas from Casa Bonita, topped with pickled onions and fire roasted habanero salsa from Casa Bonita.

Simple ingredients, huge flavor, and an easy way to make incredible steak tacos on a charcoal grill.

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