Grilled Skirt Steak

This recipe from Chef Hugh Acheson pairs grilled Skirt Steak with pickled carrots and cucumber Pico de Gallo served on warm tortillas.


  • 30 ounces Skirt Steak 
  • 1 tablespoon olive oil 
  • 1/4 teaspoon salt 
  • Freshly ground pepper as needed 
  • 18 fresh corn or flour tortillas   
  • Cucumber Pico de Gallo (recipe below) 
  • Simple pickled carrots (recipe below)

Cucumber Pico de Gallo:

  • 1 English cucumber, skin on, cut into small dice
  • 2 medium tomatoes, diced 
  • 1 medium red onion, minced
  • 2 jalapenos, seeded and minced 
  • 1/2 cup minced cilantro 
  • 2 ounces fresh lime juice 
  • 1 ounce vodka 
  • 1 ounce olive oil 
  • 1 teaspoon kosher salt 

Simple Pickled Carrots:

  • 1 quart shaved carrots
  • 1 cup cider vinegar 
  • 1 cup water 
  • 1/2 tablespoon sugar
  • 1 teaspoon honey 
  • 1 teaspoon kosher salt
  • 1 garlic clove, smashed 
  • 1 pinch crushed red pepper flakes


  1. Drizzle oil over steaks, season with salt and pepper. Grill on a hot grill to medium rare or your preferred temperature, about three minutes per side. Let steaks rest for five minutes off the heat before slicing. Slice against the grain and arrange on a platter. Serve with the Pico de Gallo, the pickled carrots, and the warm tortillas.   
  2. While the steak is resting, heat the tortillas by placing them on the grill of about ten seconds per side and as they finish slide them into a resealable large plastic food bag. 

Cucumber Pico de Gallo:

  1. Combined all ingredients and set aside.

Simple Pickled Carrots:

  1. Pack the carrots into a sterilized quart jar, leaving ½ inch of headspace at the top. Set aside. In a non-reactive saucepan combine the vinegar, water, sugar, pickling salt, garlic, and red pepper flakes. Bring to a boil and then simmer for five minutes and pour over the carrots, covering them but leaving the headspace of ½ inch still free. Put them in the fridge and they’ll be best in a week but can be eaten as soon as an hour post pickling. 

Nutrition information per entire recipe: 542 Calories; 24.3 g Total Fat (6.7 g Saturated Fat; 0.7 g Trans Fat; 2.3 g Polyunsaturated Fat; 12.3 g Monounsaturated Fat); 98 mg Cholesterol; 590 mg Sodium; 44 g Total Carbohydrate; 2 g Dietary Fiber; 4.1 g Total Sugars; 0.5 g Added Sugars; 37 g Protein; 172.6 mg Calcium; 4.2 mg Iron; 729 mg Potassium; 0.1 mcg Vitamin D; 0.5 mg Riboflavin; 14.9 mg Niacin; 0.8 mg Vitamin B6; 3.1 mcg Vitamin B12; 450 mg Phosphorus; 9.5 mg Zinc; 35.7 mcg Selenium; 70.9 mg Choline

Chef hugh acheson