Steak Tacos

Pat the steak dry with paper towels. Place in a shallow dish or zip-top bag.

Make the marinade: crush or finely mince the garlic and mix with olive oil, 2 tablespoons lime juice, ground cumin, chili powder, smoked paprika, kosher salt and black pepper.

Pour the marinade over the steak, turning to coat both sides. Marinate at room temperature for 20–30 minutes or refrigerate up to 2 hours. If refrigerated, bring to room temperature for 20 minutes before cooking.

Heat a heavy skillet or cast-iron pan over high heat until very hot (3–5 minutes). Add the steak and sear 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C). Adjust time for desired doneness.

Remove steak to a cutting board and let rest 5–10 minutes. Slice thinly across the grain into bite-sized strips for tacos.

While the steak rests, finely dice the roma tomato and jalapeño. Finely chop 2 tablespoons cilantro.

Combine tomato, jalapeño, cilantro, 1 tablespoon lime juice and 1/2 teaspoon kosher salt in a small bowl. Taste and adjust salt or lime. Set aside to let flavors meld.

Thinly slice the red onion and roughly chop the 1/4 cup cilantro.

Warm the tortillas: heat a dry cast-iron or nonstick skillet over medium-high. Brush each tortilla lightly with about 1/8 teaspoon vegetable oil or spray, and warm 20–30 seconds per side until pliable with small brown spots. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos: place 2–3 warmed tortillas on a plate, top each with a few slices of steak, a spoonful of pico, a sprinkle of chopped red onion and cilantro, a dollop of sour cream or crema, and a pinch of crumbled cotija. Add pickled jalapeños if using and finish with a squeeze of lime.

flank steak or skirt steak

olive oil

lime juice

garlic

ground cumin

chili powder