Steak Tacos Recipe

Marinate the steak

Pat the steak dry with paper towels. In a shallow bowl or resealable bag combine olive oil, lime juice, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt, and black pepper. Add the steak and toss to coat evenly. Let marinate at room temperature for 20–30 minutes or refrigerate for up to 4 hours. If refrigerated, bring to room temperature for 20–30 minutes before cooking.

Preheat and cook

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 4–5 minutes). Add the marinated steak and sear without moving for 3–4 minutes to develop a brown crust, then flip and cook an additional 3–4 minutes for medium-rare (internal temperature ~130–135°F / 54–57°C). For medium, cook 1–2 minutes longer per side. Thin cuts like flank or skirt cook quickly—avoid overcooking to keep them tender.

Rest and slice

Transfer steak to a cutting board and let rest 5–10 minutes to allow juices to redistribute. Slice thinly against the grain into bite-sized strips for tacos.

Warm tortillas: Heat a dry skillet over medium-high heat. Lightly brush each tortilla with a little vegetable oil (optional) and warm one at a time 20–30 seconds per side until pliable and slightly charred in spots. Keep warmed tortillas wrapped in a clean kitchen towel to stay soft.

Assemble tacos: Place 2–3 slices of sliced steak on each warm tortilla. Top with a sprinkle of diced onion, chopped cilantro, and a few slices of jalapeño if using. Add a small spoonful of sour cream or crema, a drizzle of hot sauce, and finish with crumbled cotija.

Serve immediately with lime wedges on the side for squeezing over the tacos. Offer extra hot sauce and toppings so guests can customize. Leftover steak stores in an airtight container in the refrigerator for up to 3 days; reheat gently to avoid overcooking.