Steak Tacos Recipe

Season steak

Pat the steak dry with paper towels. Rub both sides with 2 tbs olive oil. Combine 1 tsp kosher salt, 1 tsp black pepper, 1 tsp ground cumin and 1 tsp garlic powder, then evenly season both sides of the steak.

Cook steak

Preheat a cast-iron skillet or grill over high heat until very hot (about 5 minutes). Add the steak and sear 3-4 minutes per side for medium-rare (internal temperature 130–135°F / 54–57°C). Adjust time for thickness and desired doneness.

Rest and slice

Transfer steak to a cutting board and tent loosely with foil. Let rest for 5-8 minutes. Slice thinly across the grain into bite-sized strips for tacos.

While the steak rests, combine 1 cup diced tomatoes, 1/4 cup finely diced onion, 2 tbs chopped cilantro and the seeded, minced jalapeño in a bowl. Add 1 tbs fresh lime juice and 1/2 tsp kosher salt. Stir to combine and taste; adjust salt or lime as needed. Set aside to let flavors meld.

If using store-bought salsa verde, give it a quick stir and transfer to a small serving bowl. If using homemade, warm slightly in a small saucepan over low heat to take the chill off.

Warm the tortillas: heat a dry skillet over medium-high heat. Lightly brush each tortilla with a little vegetable oil or butter (about 1 tsp total across tortillas) and warm 20–30 seconds per side until pliable and slightly charred in spots. Keep wrapped in a clean kitchen towel to stay warm.

Assemble tacos: place warmed tortillas on a platter. Divide the sliced steak evenly among the tortillas. Top with shredded mozzarella (about 2 tbs per taco), a spoonful of pico de gallo, a few slices of avocado, and a drizzle or spoonful of salsa verde.

Finish and serve: squeeze fresh lime juice over each taco to taste. Serve immediately while hot.