Tacos Steak Recipe

Marinate the steak

Place the flank steak in a shallow dish or large zip-top bag. In a bowl, combine lime juice (3 tbsp), olive oil (2 tbsp), soy sauce (1 tbsp), minced garlic (3 cloves), ground cumin (1 tsp), smoked paprika (1 tsp), chili powder (1 tsp), kosher salt (1.5 tsp) and black pepper (1/2 tsp). Pour the marinade over the steak, making sure it is well coated. Seal or cover and refrigerate for at least 30 minutes and up to 4 hours (longer will intensify flavor but don’t exceed 8 hours).

Bring steak to room temperature

About 20 minutes before cooking, remove the steak from the refrigerator and let it sit at room temperature to ensure even cooking. Reserve any marinade left in the dish for basting if desired.

While the steak comes to room temperature, combine sour cream (1/2 cup), mayonnaise (2 tbsp), lime juice (1 tbsp), hot sauce (1 tsp) and salt (1/4 tsp) in a small bowl. Whisk until smooth and adjust seasoning to taste. Refrigerate until ready to use.

Heat a heavy skillet or grill pan over high heat until very hot. Add vegetable oil (1 tbsp) and swirl to coat. Remove the steak from the marinade and shake off excess (discard used marinade). Place steak in the skillet and sear without moving 3-4 minutes per side for medium-rare (depending on thickness). For a grill, cook similarly over high heat. Use an instant-read thermometer: 125-130°F for medium-rare, 135°F for medium.

Once cooked to desired doneness, transfer the steak to a cutting board and let it rest 8-10 minutes. Resting allows juices to redistribute and makes slicing easier.

Slice the steak thinly against the grain into bite-sized strips. Cutting against the grain ensures tender pieces for the tacos.

Warm the tortillas: Heat a large skillet or griddle over medium-high heat. Optionally brush each tortilla lightly with melted butter (or a little oil). Warm tortillas 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean towel to stay warm.

Assemble tacos: Place 2-3 warm tortillas on a plate. Add 2–3 slices of sliced steak to each tortilla. Top with about 2 tbsp shredded red cabbage, a sprinkle of diced white onion (about 1 tbsp), some chopped cilantro (about 1 tbsp), and a few slices of jalapeño if using.

Drizzle the prepared creamy sauce over the top (about 1 tsp–1 tbsp per taco depending on preference) and finish with a pinch of crumbled cotija (about 1 tbsp per taco) and a squeeze of lime wedge. Serve immediately while hot.

Arrange tacos on a platter as an appetizer (3–4 tacos per person). Garnish the platter with remaining lime wedges, extra cilantro, and a small bowl of the crema for dipping. Offer hot sauce on the side.