Taco De Bistec Recipe

Prep the steak

Trim excess fat from the flank or skirt steak and pat it dry with paper towels. If the steak is thicker than 1/2 inch, score lightly or pound to an even thickness for even cooking.

Make the marinade

In a shallow bowl or zip-top bag combine lime juice, orange juice, soy sauce, 1 tablespoon vegetable oil, minced garlic, ground cumin, chili powder, kosher salt, and black pepper. Whisk or shake until combined.

Marinate

Place the steak in the marinade, turning to coat completely. Marinate at room temperature for 20–30 minutes or in the refrigerator for up to 2 hours. Do not over-marinate (acid can begin to break down the meat). If refrigerated, bring to room temperature for 20 minutes before cooking.

Cook the steak

Heat a heavy skillet, cast-iron pan, or grill over high heat until very hot (about 2–3 minutes). Remove excess marinade and lightly brush the cooking surface with a little oil. Sear the steak 3–4 minutes per side for medium-rare to medium, depending on thickness; adjust time if you prefer more done. Use an instant-read thermometer if desired: 130–135°F (54–57°C) for medium-rare, 140°F (60°C) for medium.

Rest and slice

Transfer the cooked steak to a cutting board and let rest 5–8 minutes to allow juices to redistribute. Slice thinly across the grain into bite-sized strips or small pieces suitable for tacos.

Warm the tortillas: Heat a large skillet or griddle over medium-high. Brush each side of the corn tortillas lightly with the 2 tablespoons vegetable oil or use a little oil on the skillet. Warm tortillas 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 warmed tortillas per serving on a plate. Divide the sliced steak evenly among tortillas (about 3–4 oz steak per two tortillas).

Top each taco with a sprinkle of finely chopped white onion and chopped cilantro to taste. Add 1–2 tablespoons salsa verde or salsa roja per taco (or both if you like). Add pickled jalapeños if using.

Finish and serve: Squeeze fresh lime over the assembled tacos and, if desired, crumble a little queso fresco or cotija on top and drizzle with lime crema. Serve immediately while tortillas and meat are hot.

Make-ahead: Steak can be marinated (up to 2 hours) and cooked ahead; reheat gently in a skillet with a splash of water or reserved marinade. Warm tortillas just before serving for best texture.

Scaling: This recipe yields about 4 servings (2 tacos per person). Double ingredients for a larger group.