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Close up image of tacos in tortillas and garnished with toppings.
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Steak Tacos

Tender meat, delicious toppings and a fun dinnertime meal these Steak Tacos are a favorite and are super easy to throw together.
Prep Time10 minutes
Cook Time10 minutes
Marinating/Resting Time:2 hours 30 minutes
Total Time2 hours 50 minutes
Course: Beef, Main Course
Cuisine: American, Mexican
Servings: 10
Calories: 264kcal
Author: Tornadough Alli

Ingredients

  • Juice of 2 limes
  • 3 Tablespoons olive oil
  • 1 Tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon oregano
  • 1 teaspoon salt
  • 1 teaspoon cumin
  • ½ teaspoon pepper
  • 2 cloves garlic minced
  • 1 ½ pounds skirt steak
  • 2 Tablespoons canola oil
  • 10 tortillas

For serving:

  • Diced red onion
  • Pico de Gallo
  • Crumbled cotija cheese
  • Lime wedges
  • Crema or sour cream
  • Cilantro for garnish

Instructions

  • In a zip top bag combine the lime juice, olive oil, chili powder, garlic powder, onion powder, oregano, salt, cumin, pepper, and garlic.
  • If your steak comes in one long strip, cut it in half and add both pieces to the bag.
  • Massage the bag around to make sure the steak is totally covered in the marinade.
  • Marinate in the refrigerator for at least 2 hours or up to 24 hours.
  • Remove the steak from the refrigerator 30 minutes before starting to cook so it can warm up a bit.
  • Heat a cast-iron skillet with 2 Tablespoons of canola oil over high heat until the oil is smoking.
  • Add 1 piece of steak and press down on the steak with a spatula while it cooks for 3 minutes to make sure the whole thing is in contact with the pan. This helps get a better sear.
  • Flip the steak over and cook for an additional 3 minutes, pressing down on it still. Depending on how done you want your steak (see tips for temperature guide), use a thermometer to see if you should flip the steak and continue cooking or pull the steak off to rest on a plate. I cooked my steak until it reached 15 degrees F. Repeat the process with the second piece of steak.
  • Let your steak rest on a plate or cutting board for 10 minutes before slicing.
  • Cut the steaks into thin strips against the grain.
  • Then chop each strip into 1-inch pieces.
  • Place the meat in the middle of flour tortillas and top with your favorite taco toppings.

Notes

  1. Toppings are not included in the nutritional value.
  2. Use skirt or flank steak for this recipe, it will yield the best results.
  3. Do not skip the marinating time, this ensures tenderness and flavor.
  4. Use any of your favorite taco toppings, see above for some ideas.
  5. We do not recommend freezing the steak.
  6. You can cook your steak to your doneness, medium rare- 130-135 degrees F, medium- 140-145 degrees F, medium well- 150-155, degrees F, well done- 160-165 degrees F.
  7. I prefer using a cast iron skillet to cook the steak because it helps get a nicer sear. Use a heavy bottomed skillet for cooking the steak if you don’t have cast iron. Depending on the material of your pan you may not want to heat it over medium-high heat instead of high heat. 
  8. Make sure that you let your steak sit out at room temperature for roughly 30 minutes before cooking.

Nutrition

Calories: 264kcal | Carbohydrates: 16g | Protein: 17g | Fat: 15g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 43mg | Sodium: 512mg | Potassium: 267mg | Fiber: 2g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 3mg