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Restaurants›Lime and Salt Restaurant Bar›Steak Tacos Recipe

Steak Tacos Recipe

Name: Lime and Salt Restaurant Bars Steak Tacos Recipe
Cook time: 35 min
Total time: 35 min
Yield: 3 servings
Cuisine: Mexican
Ingredients: 3 pieces corn tortillas (6-inch); 3 pieces radishes, thinly sliced; 2 tbsp fresh cilantro, chopped; 2 pieces lime wedges; 10 oz skirt or flank steak; 1 tbsp olive oil; 1 tsp garlic, minced; 1 tsp ground cumin; 1 tsp kosher salt; 1 tsp black pepper; 1 cup ripe tomatoes, seeded and diced; 2 tbsp white onion, finely diced; 1 tsp jalapeño, seeded and minced; 2 tbsp cilantro, chopped; 1 tbsp fresh lime juice; 1 tsp salt; 1 large ripe avocados; 1 tsp lime juice; 1 tsp salt; 2 tbsp finely diced tomato (optional); 1 tbsp finely chopped cilantro; 4 tbsp store-bought salsa verde or tomatillos, roasted and blended; 0.5 tsp salt

Inspired by Lime and Salt Restaurant Bar

Time35m

Serves3

3 corn tortillas, pico de Gallo, guac, radish, salsa verde

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Ingredients

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Tacos (assembly)

3 pieces corn tortillas (6-inch)

3 pieces radishes, thinly sliced

2 tbsp Fresh cilantro, chopped

2 pieces Lime wedges

Steak

10 oz skirt or flank steak

1 tbsp olive oil

1 tsp Garlic, minced

1 tsp Ground cumin

1 tsp kosher salt

1 tsp black pepper

Pico de Gallo

1 cup ripe tomatoes, seeded and diced

2 tbsp white onion, finely diced

1 tsp jalapeño, seeded and minced

2 tbsp cilantro, chopped

1 tbsp Fresh lime juice

1 tsp Celtic sea salt

Guacamole

1 large ripe avocados

1 tsp ReaLime juice

1 tsp Celtic sea salt

2 tbsp finely diced tomato (optional)

1 tbsp finely chopped cilantro

Salsa Verde (quick)

4 tbsp store-bought salsa verde or tomatillos, roasted and blended

1/2 tsp Celtic sea salt

Method

Steak

Prep and marinate

Pat the steak dry with paper towels. In a small bowl combine olive oil, minced garlic, ground cumin, kosher salt and black pepper. Rub the mixture all over the steak and let rest at room temperature for 15 minutes (or refrigerate up to 2 hours).

Cook steak

Heat a cast-iron skillet or grill over high heat until very hot. Add the steak and sear 2-3 minutes per side for medium-rare (internal temp ~130-135°F / 55°C), or longer to desired doneness. Remove steak and let rest on a cutting board for 5-10 minutes to retain juices.

Slice

Slice the steak thinly across the grain into bite-sized strips suitable for tacos (about 1/4-inch thick). Keep warm.

Pico de Gallo

In a bowl combine diced tomatoes, diced white onion, minced jalapeño, chopped cilantro and fresh lime juice. Season with 1 tsp salt and stir. Taste and adjust lime or salt as needed. Let sit 5-10 minutes to meld flavors.

Guacamole

Halve and pit the avocado, scoop flesh into a bowl and mash with a fork to desired texture. Stir in lime juice, salt, diced tomato (if using) and chopped cilantro. Taste and adjust seasoning. Keep covered until assembly to prevent browning.

Salsa Verde

If using store-bought salsa verde, taste and season with 1/2 tsp salt as needed. If making quick from roasted tomatillos, roast tomatillos briefly, blend with a pinch of salt and strain to desired consistency. Keep chilled until serving.

Tortillas & Assembly

Warm the corn tortillas: heat a dry skillet over medium-high heat and warm each tortilla 20-30 seconds per side until pliable and lightly charred in spots. Alternatively wrap in damp paper towel and microwave 20-30 seconds for 2-3 tortillas.

Assemble the tacos: place a warmed tortilla on a plate, add a portion of sliced steak (about 3-4 oz per taco), top with 1-2 tbsp pico de gallo, 1-2 tbsp guacamole, a drizzle (1 tsp) of salsa verde, a few thin radish slices, and a sprinkle of chopped cilantro. Serve with lime wedges for squeezing.