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4-6
20 minutes
20 minutes
Preheat your Blackstone griddle by setting one zone to medium-high heat for cooking the steak and charring the salsa ingredients, and another zone to medium heat for warming the tortillas and assembling the tacos.
To make the salsa, drizzle a bit of oil on the hot griddle and place the tomatoes, tomatillos, serranos, onion halves (cut side down), and garlic cloves directly on the surface. Cook, turning occasionally, until all ingredients are blistered and softened, about 7–10 minutes. Transfer to a blender or food processor, add salt to taste, and blend until smooth (or pulse for a chunkier texture). Set aside.
Pat the skirt steak dry and season both sides with salt, pepper, and garlic powder. Add oil to the griddle and sear the steak for 3–4 minutes per side, or until caramelized and cooked to your preferred doneness (medium-rare to medium recommended). Let the steak rest for 5–7 minutes before slicing thinly against the grain or dicing, if preferred.
Place the tortillas on a clean section of the griddle over medium heat and toast for 30–60 seconds per side, until warm and lightly golden. If desired, sprinkle with melting cheese while toasting for an extra cheesy base.
To assemble, layer steak onto each tortilla, top with salsa, and sprinkle with crumbled queso fresco. Finish with optional garnishes like fresh cilantro, diced onion, or a squeeze of lime. Serve hot right off the griddle.
1. Blister your salsa ingredients until charred for a rich, smoky flavor—no oven required.
2. Always let your steak rest before slicing to keep it juicy.
3. For maximum cheesiness, use both a melty cheese on the tortilla and queso fresco on top.
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