Taco De Bistec Recipe

Marinate steak

Place the steak on a cutting board. In a bowl combine lime juice, orange juice, olive oil, minced garlic, cumin, coriander, chili powder, 1.5 tsp salt and 1/2 tsp black pepper. Rub the marinade all over the steak, making sure both sides are coated. Cover and refrigerate for at least 30 minutes and up to 4 hours.

Bring to room temperature

Remove the steak from the refrigerator 20 minutes before cooking so it comes closer to room temperature; drain excess marinade and pat the steak lightly with paper towel.

Cook steak

Heat a heavy skillet or cast-iron pan over high heat until very hot (about 2–4 minutes). Add a thin film of oil if pan is dry. Place the steak in the pan and sear without moving for 3–4 minutes to develop a crust. Flip and sear the other side 3–4 minutes for medium-rare to medium (internal ~130–140°F / 54–60°C). Adjust time for thickness and desired doneness. If using a grill, cook over high direct heat similarly.

Rest and slice

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

While the steak rests (or in a separate pan), heat 1 tbsp vegetable oil in a skillet over medium-high heat. Add the thinly sliced onion and bell pepper, season with 1/2 tsp salt and 1/4 tsp black pepper. Sauté, stirring occasionally, until softened and edges are lightly caramelized, about 6–8 minutes. Remove from heat and keep warm. These can be cooked in the same pan before or after the steak if desired—add them after removing steak and use the fond to boost flavor.

Warm the tortillas: Heat a dry skillet or comal over medium-high heat. Warm each corn tortilla 20–30 seconds per side until soft and slightly charred in spots. Keep tortillas warm wrapped in a towel or in a tortilla warmer.

Assemble tacos: Place 1–2 tablespoons of sliced steak in the center of each warm tortilla. Top with a spoonful of sautéed onions and peppers, then sprinkle chopped cilantro and finely chopped white onion. Add a squeeze of lime, a little salsa, and crumble queso fresco if using. Add pickled jalapeños for extra heat if desired.

Serve: Arrange tacos on a platter and serve immediately with lime wedges and extra salsa on the side.