Steak Tacos

Name: Steak Tacos
Prep time: 20 min
Cook time: 4 min
Total time: 1 h 24 min
Yield: 5 (2 tacos per serving)
Ingredients: 1 1/2 lbs. sirloin steak; 3 Tbsp fresh lime juice; 3 Tbsp olive oil; 2 tsp honey; 2 tsp minced garlic; 1.5 tsp ancho chili powder; 1 tsp ground cumin; 1 tsp salt; 1 tsp freshly ground black pepper; 4 tsp Vegetable oil; 10 (6-inch) corn tortillas; 1 avocado; 1/2 small red onion; 1/4 cup chopped cilantro

User Reviews

5.0

3 reviews

Excellent

Prep Time
20 mins
Cook Time
20 mins
Additional Time
1 hr
Total Time
1 hr 24 mins
Servings
5 (2 tacos per serving)
Course
Main Course
Cuisine
Mexican

Steak Tacos

Iris Warren

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Steak pieces are soaked in a simple lime and ancho chili seasoned marinade and quickly pan seared in a super hot skillet until just perfectly browned. From there it's layered on tortillas and finished with your favorite toppings!

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Ingredients

Servings

1 1/2 lbs. sirloin steak or New York Steak (preferably prime grade or well marbled with fat)
3 Tbsp fresh lime juice
3 Tbsp olive oil
2 tsp honey
2 tsp minced garlic
1.5 tsp ancho chili powder
1 tsp ground cumin
1 tsp salt
1 tsp freshly ground black pepper
4 tsp Vegetable oil, divided

For serving

10 (6-inch) corn tortillas, warmed
1 avocado, diced
1/2 small red onion or white onion, diced
1/4 cup chopped cilantro

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Instructions

Trim away any large chunks of fat and cut steak into strips that are 1/2-inch thick, then cut into pieces that 3/4-inch in size.
In a large mixing bowl whisk together lime juice, olive oil, honey, garlic, ancho chili powder, cumin, salt and pepper.
Add steak pieces to lime mixture then toss well to coat. Cover and refrigerate 1 hour and up to 6 hours.
Heat 2 tsp vegetable oil in a cast iron skillet over medium-high heat.
Once oil is just smoking, use tongs to remove half the steak from the bowl (shake off some excess marinade) and transfer to pan and immediately spread steak pieces out into an even single layer in pan (stand back it can splatter).
Let cook about 45 seconds until nicely browned on bottom, then very quickly flip each piece and cook to desired doneness, about 45 seconds longer (for food safety USDA recommends internal safe temperature of 145 degrees on an instant read thermometer, I like to go to about 135 degrees). Transfer steak to a plate.
Wipe skillet clean using tongs and a ball of paper towels. Return to heat and add remaining 2 tsp oil and let heat. Repeat cooking and transferring process with remaining steak.
Serve right away in warmed tortillas with avocado, onion and cilantro.

Notes

You can also use thin tortillas here (you'll need 20 total) and layer 2 tortillas per taco.
Other great toppings here are pico de gallo or salsa, sautéed bell peppers, Mexican hot sauce, or cheese (such as cotija, Monterey jack etc).