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Ingredients
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Steak and marinade
Salsa
Toppings & assembly
Method
Steak and marinade
- 1
Prepare marinade
In a medium bowl combine 2 tbs olive oil, 2 tbs fresh lime juice, 1 tbs soy sauce, 2 cloves minced garlic, 1 tsp ground cumin, 1 tsp black pepper and 1 tsp kosher salt. Whisk until combined.
- 2
Marinate steak
Place 1 lb filet tips in a shallow bowl or resealable bag. Pour marinade over the steak, tossing to coat evenly. Refrigerate for 20–30 minutes (or up to 2 hours) to let flavors penetrate. Remove from refrigerator 15 minutes before cooking to come toward room temperature.
- 3
Cook steak
Heat a large cast-iron skillet or heavy pan over medium-high heat until very hot (2–3 minutes). Add 1 tsp oil if needed. Add marinated filet tips in a single layer without crowding. Sear 2–3 minutes without moving to develop a brown crust, then stir/flip and cook another 1–2 minutes for medium-rare (adjust to desired doneness). Total cook time ~4–6 minutes depending on size. Remove steak to a cutting board and let rest 5 minutes, then slice any larger pieces into bite-sized strips.
Salsa
- 4
While steak marinates or rests, make the salsa: combine 1 cup diced tomatoes, 1/4 red onion (finely diced), 1 minced jalapeño (seeded if you prefer less heat), 2 tbs chopped cilantro, 1 tbs fresh lime juice, 1 tsp salt and 1/2 tsp black pepper in a bowl. Taste and adjust salt or lime. Let sit 10 minutes to meld flavors.
Toppings & assembly
- 5
Prepare avocado
Halve and pit 1 ripe avocado. Slice or dice the flesh and toss gently with a squeeze of lime if desired to prevent browning. Season lightly with a pinch of salt.
- 6
Warm tortillas
Warm 8 tortillas: heat a dry skillet over medium heat and warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. Alternatively brush lightly with 1 tsp oil and warm in the skillet for a crisp edge. Keep warm wrapped in a clean towel.
- 7
Assemble tacos
Distribute the sliced filet tips evenly among the warmed tortillas. Top each with 1–2 tbs fresh salsa, some avocado slices, and a sprinkle of crumbled cotija or feta if using. Garnish with cilantro leaves and serve with lime wedges on the side.
- 8
Serve
Serve immediately while steak is warm. Offer extra salsa, lime wedges and hot sauce at the table.