Skirt Steak Tacos with Pico de Gallo and Guacamole

These skirt steak tacos are so delicious and come together so quickly! You also don't need a grill for these, a simple cast iron or other heavy duty pan on your stovetop will work.

The marinade for the steak is super simple, but really tasty: juice and zest of an orange, juice and zest of a lime, ground cumin, garlic, cilantro, salt & pepper and olive oil. You'll let the steak marinate while you prep your salsa and guacamole, then cook off the steak in a pan on the stove for a few minutes on each side.

The key is to let the steak rest (ie sit untouched) on a cutting board for 10 minutes after you sear it. This helps the steak retain all the juices. You don't want to let the steak rest in the hot pan, even if you take it off the stove, because the residual heat in the pan will keep cooking and overcook your steak.

While the steak rests, you can warm up or char your favorite tortillas (use GF tortillas if you're GF) on the stove and clean up the kitchen before you eat! If you're not in the mood for tacos, this steak + guacamole + pico combination is great over some greens for a salad or some rice for a rice bowl.

These tacos are delicious with a little crumbled cotija cheese on top, but it's totally optional!