Steak Tacos Recipe
These steak tacos are juicy, flavorful, and perfect for weeknights or gatherings. Marinated flank steak is seared, sliced thin, and tucked into warm corn tortillas with fresh toppings.
Ingredients
- For the steak & marinade
- 1 ½ pounds flank steak or skirt steak
- 3 tablespoons olive oil
- 2 tablespoons lime juice freshly squeezed
- 3 cloves garlic minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- For serving
- 12 small corn tortillas warmed
- 1 cup pico de gallo
- 1 avocado sliced
- ½ cup crumbled cotija cheese
- Fresh cilantro chopped
- Lime wedges for garnish
Instructions
- Marinate the steak (30 minutes).
- In a large bowl, whisk olive oil, lime juice, garlic, chili powder, cumin, smoked paprika, salt, and pepper. Add steak, coating well. Cover and marinate at least 30 minutes.
- Heat skillet (2 minutes).
- Preheat a cast iron skillet over medium-high heat until very hot.
- Cook steak (8–10 minutes).
- Sear steak for 4–5 minutes per side, until golden brown and cooked to medium-rare (135°F internal temp). Adjust time for preferred doneness.
- Rest and slice (10 minutes).
- Transfer steak to a cutting board. Rest 10 minutes, then slice thinly against the grain.
- Assemble tacos (5 minutes).
- Warm corn tortillas. Layer with sliced steak, pico de gallo, avocado, cotija cheese, cilantro, and a squeeze of lime. Serve immediately.
Notes
- Resting steak is key for juicy slices—don’t skip it.
- Always slice against the grain for tenderness.
- You can grill steak instead of pan-searing if you prefer.
- Tortillas are best charred briefly over an open flame or in a dry skillet.
- Leftover steak can be stored in an airtight container in the fridge for up to 3 days.