Steak Tacos Recipe

Make the marinade

In a medium bowl whisk together olive oil, fresh lime juice, orange juice, soy sauce, minced garlic, ground cumin, smoked paprika, dried oregano, kosher salt and black pepper until combined.

Marinate steak

Place the steak in a shallow dish or zip-top bag. Pour the marinade over the steak, turn to coat evenly, press out excess air (if using bag) and refrigerate for at least 30 minutes and up to 4 hours. Do not exceed 6 hours to avoid texture changes from the citrus.

Bring steak to room temperature

About 20 minutes before cooking, remove the steak from the refrigerator and let sit covered at room temperature to take the chill off.

Cook the steak

Preheat a heavy skillet or grill to high heat (cast-iron skillet or outdoor grill). Pat the steak dry with paper towels and lightly brush with 1 teaspoon oil. Sear the steak 3–4 minutes per side for medium-rare (internal temp 130–135°F / 54–57°C) depending on thickness. Adjust time for thinner or thicker cuts.

Rest and slice

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

In a bowl combine thinly sliced red cabbage, chopped cilantro and sliced green onion.

Make the dressing

Whisk together lime juice, apple cider vinegar, olive oil, honey (or agave), kosher salt and black pepper until the honey dissolves.

Pour the dressing over the cabbage mixture and toss thoroughly to coat. Let sit at least 10 minutes to soften the cabbage and meld flavors. Taste and adjust seasoning with additional salt or lime if needed.

Combine white vinegar, water, sugar and kosher salt in a small saucepan and bring to a simmer until the sugar and salt dissolve, about 1–2 minutes. Remove from heat.

Place sliced jalapeños in a heatproof jar or bowl. Pour the hot brine over the jalapeños, ensuring they are submerged. Let cool to room temperature, then cover and refrigerate for at least 20 minutes before using. They will keep refrigerated for up to 2 weeks.

Warm the tortillas: heat a cast-iron skillet or nonstick pan over medium-high heat. Brush each tortilla lightly with vegetable oil (or spray) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep warm wrapped in a clean towel.

Assemble tacos: place a warm tortilla on a plate, add about 2–3 tablespoons of sliced carne asada (adjust to preference), top with 2–3 tablespoons red cabbage slaw, a few rings of pickled jalapeño, and a sprinkle of crumbled cotija cheese. Garnish with cilantro leaves and a squeeze of fresh lime.

Serve: prepare remaining tortillas the same way. Serve immediately with extra lime wedges and pickled jalapeños on the side.