I eat Mexican food at least once a month. If it’s not burritos, then it’s tacos and I’m always looking for ways to spice up my menu. My juicy and flavorful steak tacos are one of the recipes I stumbled upon after convincing myself, “you could totally make that at home”. We all know I can’t back down from a challenge, especially when I am the one that posed it.
Steak tacos are extremely easy to make. There has been much debate about the best cut of meat to use for steak tacos. My top choice is flank steak, it’s pretty easy to find at most grocery stores and I typically like the thickness of the cut as is. In the past, I have also used skirt or sirloin steak, but flank remains my favorite cut. After mixing spices you’ll want to evenly coat the steak in a the homemade spice blend, lime juice, and fresh cilantro. If you don’t have fresh cilantro, this ingredient can be substituted for 2 tbsps. dried cilantro. I typically just toss together using my hands but if you’re not too big on touching raw meat, shaking in a Ziploc bag will get the job done just as well. Allow the steak to marinate for at least 30 minutes before cooking.
Once your steak is cooked to your desired doneness, allow to rest 5-10 minutes before cutting into strips. Always slice against the grain (perpendicular to the long muscle fibers). If you slice with the grain, the meat will be chewy regardless of how perfectly you cooked it.
Add a few strips to a warmed tortilla shell and start loading with your favorite toppings. To heat your tortilla shells, you can fry the shells using a little butter and a small skillet over medium heat. You can also wrap all of your shells in aluminum foil and place in the oven for 7-10 minutes at 350. I tend to lay a shell directly on a fire stove eye for 45 seconds on each side. This gives the shell those nice and dark marks that I love.
I have included some of my favorite toppings to the ingredient list. In my house, lettuce, tomatoes, avocado, feta cheese, and sour cream are definitely a must any time tacos are on the menu . If I’m really in the mood to impress myself, I also serve with black beans, roasted bell peppers, and cilantro-lime rice. You can honestly get as creative as you like with the toppings.Just a heads up, these loaded tacos get a bit messy, but isn’t that part of the fun?
I paired my easy flank steak tacos with a nice chilled glass of Verdejo wine. This highly acidic Spanish wine is known for its lime and grassy flavors. The lime and cilantro in this dish really complimented the like flavors in the Verdejo wine. What other wines do you think would pair nicely?
Ingredients
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Main Ingredients
- Seasonings
Instructions
- In a small bowl mix salt, pepper, oregano, onion powder, garlic powder, paprika, cumin, and chili powder. Mix well, set aside.
- Place raw steak into a mixing bowl or Ziploc bag.
- Add lime juice over the steak. Add the chopped cilantro and blend of spices.
- Coat the steak by either shaking the closed Ziploc bag or by hand mixing the steak and spice mixture in a bowl. Continue to shake/mix until steak is evenly coated on both sides.
- Drizzle cast iron skillet with oil and bring to a medium- high heat.
- Add steak to the heated cast iron skillet.
- Allow each side to cook for 5 minutes or until cooked to desired doneness. Remove from heat.
- Once rested, slice flank steak into thin slices, cutting against the grain. Place 2- 3 slices of steak on a warmed tortilla shell.
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Top with a tomato slice, avocado slice, cheese, shredded lettuce, and a dollop of sour cream. Add additional toppings as desired. Serve hot.
Notes
Essential Tools Small bowl Cutting board Knife Medium mixing bowl or Ziploc bag Cast iron skillet Measuring spoons: ¼ tsp., ½ tsp., 1 tsp. Measuring cup: 1/4 cup, 1 cup Tongs
