Steak Tacos Recipe

1. Prep marinade

Finely mince the garlic. In a shallow dish or bowl combine 2 tbs olive oil, 2 tbs lime juice, minced garlic, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp smoked paprika, 1 tsp kosher salt and 1/2 tsp black pepper. Whisk until blended.

2. Marinate steak

Place the steak in the dish and rub the marinade over both sides, pressing it into the meat. Cover and refrigerate for at least 30 minutes and up to 4 hours. If short on time, let rest at room temperature 15 minutes after rubbing on marinade.

3. Cook steak

Heat a heavy skillet or cast-iron pan over medium-high heat until very hot (about 3–5 minutes). Add a thin film of oil or wipe the pan with a little olive oil. Sear the steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) depending on thickness. Adjust time for desired doneness.

4. Rest and slice

Transfer steak to a cutting board and let rest 5–10 minutes. Slice thinly across the grain into bite-sized pieces or strips roughly 1/4-inch thick. Keep warm.

5. While the steak rests, finely dice the tomato and white onion. Remove seeds from the jalapeño for less heat (if desired) and mince finely. Chop cilantro leaves and stems finely. Combine tomato, onion, jalapeño and cilantro in a bowl. Squeeze the juice of half the lime (about 1 tbs) over the mixture, season with 1/2 tsp salt and 1/4 tsp black pepper, and stir. Taste and adjust lime or salt as desired. Reserve remaining lime for serving.

6. Warm the tortillas: heat a dry skillet over medium-high heat. Lightly brush each tortilla with a little vegetable oil and warm 20–30 seconds per side until pliable and slightly charred in spots. Alternatively, wrap tortillas in foil and heat in a 350°F (175°C) oven for 10 minutes.

7. Assemble tacos: place 2 oz (about 2–3 tablespoons) of sliced steak in the center of each warmed tortilla (approximately 8 tacos total). Top with a spoonful of the fresh salsa, a sprinkle of crumbled cotija, and a dollop of sour cream or crema if using. Squeeze remaining lime over the tacos to taste and garnish with extra cilantro if desired.

8. Serve immediately while warm.