Steak Tacos Recipe

Marinate Steak

Pat the steak dry with paper towels. In a shallow dish or resealable bag, combine 2 tbsp olive oil, 3 tbsp lime juice, 2 tbsp orange juice, 3 tsp minced garlic, 1 tsp cumin, 1 tsp oregano, 1 tsp smoked paprika, 1.5 tsp kosher salt, and 1/2 tsp black pepper. Add the steak, coat evenly, press out air if using a bag, and refrigerate for at least 30 minutes and up to 4 hours.

Cook Steak

Bring the steak to room temperature for 15 minutes before cooking. Preheat a grill or heavy skillet (cast-iron) over high heat until very hot. Lightly oil the grates or pan. Sear the steak 3-4 minutes per side for medium-rare (internal ~130-135°F / 54-57°C), 4-5 minutes per side for medium. Remove to a cutting board and let rest 8-10 minutes.

Slice Steak

Slice the rested steak thinly against the grain into bite-sized strips for tacos. Keep warm.

While the steak rests, wipe the mushroom caps clean and remove stems. Slice into 1/4-inch strips. In a bowl toss with 1 tbsp olive oil, 1 tsp minced garlic, 1 tsp soy sauce, 1/4 tsp salt and 1/4 tsp pepper. Heat a skillet over medium-high heat and cook mushrooms 4-6 minutes, stirring occasionally, until browned and slightly caramelized. Remove from heat and keep warm. These provide a meaty vegetarian option and can be used in the same tacos alongside or instead of steak.

Prepare tomatillos by removing husks and rinsing under warm water. Quarter if large. In a dry skillet or on a sheet pan under broiler, roast tomatillos and jalapeño (whole) until blistered and slightly charred, about 6-8 minutes, turning once. Alternatively, boil tomatillos and jalapeño 4-5 minutes.

Transfer roasted tomatillos and jalapeño to a blender or food processor. Add 1/2 cup packed cilantro, 2 tbsp lime juice, 1 tbsp orange juice, 1 tsp olive oil, 3/4 tsp salt and 1/4 tsp black pepper. Blend to a chunky salsa consistency. Taste and adjust salt, lime, or heat. If too thick, add 1-2 tsp water.

Chill briefly or use immediately. If you prefer a brighter, raw salsa, skip roasting and blend raw tomatillos and jalapeño.

Warm tortillas: heat a dry skillet over medium-high and warm each corn tortilla 20-30 seconds per side until pliable; keep wrapped in a kitchen towel to stay warm. Alternatively, lightly brush with 1 tsp oil or butter and warm in a skillet for a slightly crisp edge.

If you want the cheese melted: place warmed tortilla in hot skillet, sprinkle about 2 tbsp of shredded cheese on one half, fold and press 15-30 seconds until cheese melts. Or sprinkle cheese directly over filled tacos.

Assemble tacos: place tortillas on a platter. Layer a portion of sliced steak (about 2 oz per taco) or a spoonful of sautéed mushrooms, top with a sprinkle of shredded cheese (roughly 2 tbsp), a spoonful of green citrus salsa, a few thin red onion slices, and cilantro leaves.

Serve with lime wedges and hot sauce on the side. Encourage diners to squeeze lime over tacos just before eating.

Leftovers: store steak and mushrooms in separate airtight containers (refrigerate up to 3 days). Salsa keeps 3-4 days refrigerated. Reheat steak gently in a skillet with a splash of water or covered in the oven to avoid drying.