Steak Tacos Recipe

Prep marinade

Mince the garlic. In a shallow dish or zip-top bag combine olive oil, lime juice, soy sauce, minced garlic, ground cumin, chili powder, kosher salt and black pepper. Whisk or shake to combine.

Trim any large silver skin from the steak and pat dry with paper towels. Place the steak into the marinade, turning to coat both sides. Marinate at room temperature for 20–30 minutes or refrigerate for up to 2 hours. If refrigerated, bring steak back to room temperature for 20–30 minutes before cooking.

Heat a heavy skillet (cast-iron preferred) over high heat until very hot, about 4–5 minutes. Add 1 tablespoon vegetable oil and swirl to coat. Remove steak from marinade, letting excess drip off. Place steak in the pan and sear undisturbed for 3–4 minutes until a deep brown crust forms.

Flip the steak and sear the other side 2–4 minutes for medium-rare (internal temp ~130–135°F / 54–57°C), longer if you prefer more done. Total cook time will vary with thickness (about 6–8 minutes total for 1-inch steak).

Transfer steak to a cutting board and tent loosely with foil. Rest for 8–10 minutes to allow juices to redistribute before slicing against the grain into thin strips.

While the steak rests, finely dice the white onion and roughly chop the cilantro. Halve the limes.

If using avocado, slice or dice it and season lightly with a squeeze of lime and a pinch of salt to prevent browning and add flavor.

Warm the tortillas: heat a clean dry skillet over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable and slightly charred in spots. For extra flavor, brush lightly with butter before warming. Keep wrapped in a clean towel to retain heat.

Crumble cotija or queso fresco and arrange pickled jalapeños and hot sauce or salsa for serving.

Assemble tacos by placing 2–3 slices of steak on each warmed tortilla, top with diced onion, cilantro, avocado, a squeeze of lime, cheese and any optional pickled jalapeños or hot sauce.

Taste one taco and adjust with extra salt, lime, or hot sauce as needed. Serve immediately while warm.

Leftover steak keeps in the refrigerator up to 3 days; rewarm gently in a skillet or slice cold for other uses.