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sliced steak tacos on corn tortillas with cilantro and onion, overhead shot on platter

Steak Tacos

Seared skirt steak tacos with a deep brown crust, fresh lime, and cilantro. Ready in 30 minutes.
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Prep Time 15 minutes
Cook Time 15 minutes
Resting Time 5 minutes
Total Time 35 minutes
Servings: 8 tacos
Course: Dinner, Lunch, Main Course
Cuisine: Latin American, Mexican, Tex-Mex
Ingredients Method Notes

Ingredients
  

  • 1 ½ lbs skirt or flank steak
  • 2 tbsp olive oil
  • 1 tsp cumin
  • 1 tsp chili powder
  • 1 tsp smoked paprika
  • 2 cloves garlic minced
  • juice of 1 lime
  • 1 tsp salt
  • ½ tsp black pepper
  • 8 small corn tortillas
  • ½ cup diced white onion
  • ½ cup chopped cilantro
  • 2 limes cut into wedges
  • 1 jalapeño sliced (optional)
  • ½ cup crumbled cotija

Method
 

  1. Pat steak dry and rub with spice mixture. Rest at room temperature 15-20 minutes.
  2. Sear in a hot cast iron skillet, 3-4 minutes per side, until internal temp reaches 130-135°F.
  3. Rest steak on a cutting board for 5 minutes.
  4. Warm tortillas directly over flame or in a dry skillet until lightly charred.
  5. Slice steak against the grain into thin strips.
  6. Build tacos with steak, onion, cilantro, jalapeño, and cotija. Finish with fresh lime.

Notes

Storage note: Refrigerate sliced steak separately from tortillas and toppings for up to 3 days; freezes well for up to 2 months.
Notes: Internal temp of 130-135°F is safe for whole-muscle cuts like skirt and flank steak.