Grilled Beef Taco 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, chili powder, kosher salt, black pepper and chopped cilantro until combined.

Marinate the steak

Place the flank or skirt steak in a shallow dish or large resealable plastic bag. Pour the marinade over the steak, turning to coat thoroughly. Press out excess air and refrigerate for at least 30 minutes and up to 4 hours. (If short on time, 30 minutes will still impart good flavor.)

Bring to room temperature

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

Preheat grill or pan

Preheat a grill to high heat (about 450–500°F / 230–260°C) or heat a cast-iron skillet over high heat until very hot and lightly smoking. Oil the grates or brush the steak lightly with oil if using a pan.

Grill the steak

Pat the steak dry with paper towels to promote a good sear. Place the steak on the hot grill or skillet. For medium-rare, cook 3–4 minutes per side for a 1/2–3/4 inch steak; adjust time for thickness (aim for 125–130°F / 51–54°C for medium-rare). For medium, cook 4–5 minutes per side. Avoid moving the steak while it sears to get nice grill marks.

Rest and slice

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

Warm the tortillas

Warm tortillas just before serving. On the grill or a skillet over medium heat, warm each tortilla 20–30 seconds per side until pliable and lightly charred. Alternatively, wrap a stack of tortillas in a damp towel and microwave 30–40 seconds. Brush lightly with vegetable oil or butter if desired.

Assemble tacos

Place 2–3 slices of sliced steak down the center of each warmed tortilla. Top each with a sprinkle of diced onion, chopped cilantro, a spoonful of salsa, sliced avocado or a dollop of guacamole, and a pinch of crumbled cotija. Add pickled jalapeños if you like more heat. Squeeze a lime wedge over each taco before eating.

Prepare toppings while the steak rests: finely dice the white onion, chop cilantro, slice the avocado, crumble the cotija. Place salsas, lime wedges and pickled jalapeños in small bowls for self-serve assembly.

Make the slaw

In a bowl combine thinly sliced cabbage, lime juice, mayonnaise, salt and black pepper. Toss until evenly coated. Use immediately as a crunchy topping, or refrigerate up to 2 hours.