Description
Steak Tacos Recipe: Juicy grilled steak, fresh pico de gallo, and tangy lime crema create a mouthwatering fiesta in every bite!
Ingredients
Scale
- 1½ pounds (680g) flank or skirt steak, trimmed
- 3 tablespoons olive oil
- 2 tablespoons fresh lime juice
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- ¼ teaspoon cayenne pepper (optional)
- Salt and freshly ground black pepper to taste
- 12 small corn tortillas (6-inch/15cm diameter)
- 1 small red onion, finely diced (about 1 cup/160g)
- 1 cup (16g) fresh cilantro leaves, roughly chopped
- 2 ripe avocados, sliced
- 2 limes, cut into wedges
- 1 cup (240ml) pico de gallo or salsa of choice
- ½ cup (120ml) Mexican crema or sour cream
Instructions
- Step 1: Prepare the Marinade In a large bowl, whisk together olive oil, lime juice, minced garlic, soy sauce, cumin, chili powder, oregano, and cayenne pepper (if using). Season with salt and black pepper to taste. This aromatic blend is the foundation of your steak tacos’ flavor profile.
- Step 2: Marinate the Steak Place your flank or skirt steak in the marinade and turn several times to coat evenly. Cover the bowl with plastic wrap and let marinate at room temperature for 30 minutes (or refrigerate for up to 4 hours for deeper flavor). If refrigerating, bring the steak back to room temperature for 30 minutes before cooking.
- Step 3: Cook the Steak Heat a cast-iron skillet or grill to high heat. Remove the steak from the marinade, letting excess drip off, and pat lightly with paper towels. Season both sides with a pinch more salt and pepper. Sear the steak for 4-5 minutes per side for medium-rare (internal temperature of 135°F/57°C), adjusting time based on thickness and desired doneness. Your steak tacos deserve perfectly cooked meat as their foundation.
- Step 4: Rest and Slice Transfer the cooked steak to a cutting board and tent loosely with foil. Let it rest for 10 minutes – this crucial step ensures juicy meat for your steak tacos. After resting, slice the steak thinly against the grain at a slight angle. Cutting against the grain shortens the muscle fibers, making each bite more tender.
- Step 5: Prepare Tortillas and Assemble While the steak rests, prepare your tortillas by charring them briefly over an open flame or in a dry hot skillet until lightly blackened but still pliable. Stack them wrapped in a clean kitchen towel to keep warm. To assemble your steak tacos, place sliced steak in the center of each warm tortilla, then top with diced onion, chopped cilantro, avocado slices, a squeeze of lime, salsa, and a drizzle of crema. Serve immediately with extra lime wedges on the side.
Notes
Fresh ingredients will always yield the best flavor results.
Nutrition
- Serving Size: 3 tacos per portion
- Calories: 480 calories per serving
- Sugar: 3 grams
- Sodium: 700 mg
- Fat: 30 grams
- Saturated Fat: 8 grams
- Unsaturated Fat: 18 grams
- Trans Fat: 0 grams
- Carbohydrates: 23 grams
- Fiber: 6 grams
- Protein: 32 grams
- Cholesterol: 100 mg