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Tacos Steak On Flour Tortillas Recipe

Name: The Brass Tap - Highland Villages Tacos Steak On Flour Tortillas Recipe
Cook time: 45 min
Total time: 45 min
Yield: 4 servings
Cuisine: Mexican
Ingredients: 1 lb skirt or flank steak; 2 tbs olive oil; 2 tbs fresh lime juice; 1 tbs soy sauce; 2 tsp minced garlic; 1 tsp chili powder; 1 tsp ground cumin; 1 tsp smoked paprika; 1 tsp kosher salt; 0.5 tsp freshly ground black pepper; 8 count all-purpose flour tortillas; 2 cups shredded romaine or green cabbage; 1 cup diced tomatoes; 0.5 cup thinly sliced red onion; 0.25 cup fresh cilantro, chopped; 2 count lime wedges; 1 count sliced avocado or guacamole; 1 cup shredded cheddar or Monterey Jack cheese; 0.5 cup sour cream or Mexican crema; 0.25 cup hot sauce or salsa; 1 tbs vegetable oil or neutral high-heat oil; 1 tbs butter (optional, for warming tortillas); 0 to taste extra salt and pepper (to taste)

Inspired by The Brass Tap - Highland Village

Time45m

Serves4

Make Tacos Steak On Flour Tortillas Recipe in just 45m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Steak and marinade

1 lb skirt or flank steak

2 tbs olive oil

2 tbs Fresh lime juice

1 tbs Aged soy sauce

2 tsp minced garlic

1 tsp Chili powder

1 tsp Ground cumin

1 tsp Smoked paprika

1 tsp kosher salt

1/2 tsp freshly ground black pepper

Tortillas & toppings

8 count all-purpose flour tortillas

2 cups shredded romaine or green cabbage

1 cup Diced Tomatoes

1/2 cup thinly sliced red onion

1/4 cup Fresh cilantro, chopped

2 count Lime wedges

1 count sliced avocado or guacamole

1 cup shredded cheddar or Monterey Jack cheese

1/2 cup sour cream or Mexican crema

1/4 cup hot sauce or salsa

Cooking & finishing

1 tbs vegetable oil or neutral high-heat oil

1 tbs butter (optional, for warming tortillas)

0 to taste extra salt and pepper (to taste)

Method

Steak and marinade

Prepare the marinade

In a shallow dish or zip-top bag combine 2 tablespoons olive oil, 2 tablespoons fresh lime juice, 1 tablespoon soy sauce, 2 teaspoons minced garlic, 1 teaspoon chili powder, 1 teaspoon ground cumin, 1 teaspoon smoked paprika, 1 teaspoon kosher salt and 1/2 teaspoon freshly ground black pepper. Whisk or shake until blended.

Marinate the steak

Trim excess fat from the 1 lb steak if needed. Place the steak in the marinade, turning to coat fully. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours. If short on time, marinate 15–30 minutes at room temperature.

Bring to room temperature

Remove the steak from the fridge 20–30 minutes before cooking so it comes closer to room temperature for even cooking.

Cooking & finishing

Heat pan and sear

Heat a heavy skillet or cast-iron pan over medium-high to high heat until very hot (2–4 minutes). Add 1 tablespoon vegetable oil and swirl. Remove steak from marinade and shake off excess (reserve marinade). Place steak in the hot pan and sear without moving for about 3–4 minutes until a deep brown crust forms.

Flip and finish

Flip the steak and cook another 3–4 minutes for medium-rare (internal temperature about 130–135°F / 54–57°C). Adjust time if your steak is thicker or you prefer more doneness. Optionally, baste with a tablespoon of reserved marinade during the last minute (only if marinade was boiled for 1–2 minutes or used sparingly).

Rest the steak

Transfer the steak to a cutting board and tent loosely with foil. Rest 5–10 minutes to allow juices to redistribute.

Warm tortillas

While the steak rests, warm the flour tortillas. Heat a clean skillet over medium heat, melt 1 tablespoon butter (optional) and warm tortillas 20–30 seconds per side until pliable and lightly browned. Alternatively warm in a hot oven (350°F / 175°C) wrapped in foil for 8–10 minutes or microwave wrapped in a damp towel for 20–30 seconds.

Slice the steak

Using a sharp knife, slice the rested steak thinly against the grain into bite-sized strips about 1/4-inch thick. Season lightly with extra salt and pepper if needed.

Assemble tacos

Lay a warm flour tortilla flat. Add a small handful (about 2–3 tablespoons) of shredded romaine or cabbage in the center to create a bed that will catch juices.

Top the cabbage with 2–3 slices of the sliced steak (about 2–3 ounces per taco depending on appetite).

Add toppings: 1–2 tablespoons diced tomatoes, a little sliced red onion, a sprinkle of shredded cheese (about 1–2 tablespoons), a few cilantro leaves, and a couple of slices of avocado or 1–2 tablespoons guacamole.

Finish with 1 teaspoon sour cream or crema, and 1 teaspoon hot sauce or salsa. Squeeze a wedge of lime over the assembled taco.

Repeat to assemble remaining tacos. Serve immediately while steak and tortillas are warm.