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Steak Tacos Recipe

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★★★★★

4.5 from 96 reviews

These flavorful steak tacos feature tender skirt steak marinated in a zesty blend of lime, garlic, and cilantro, then seared to perfection and served in warm corn tortillas with fresh toppings such as diced tomatoes, red onions, avocado, Cotija cheese, and cilantro for a delightful Mexican-inspired meal.

Ingredients

Scale

Steak

  • 1 lb Skirt steak
  • 1/3 cup Olive oil (plus 1 tablespoon for searing)
  • 3 tbsp Lime juice
  • 4 cloves Garlic (minced)
  • 1/2 cup Fresh cilantro (chopped finely)
  • 1 tbsp Chili powder
  • 1 tsp Sea salt
  • 1/2 tsp Black pepper

Tacos

  • 12 medium Corn tortillas (preferably warmed)
  • 3/4 cup Roma tomatoes (finely diced)
  • 1/4 cup Red onions (finely diced)
  • 1 medium Avocado (diced)
  • 1/3 cup Cotija cheese
  • 1/2 cup Fresh cilantro

Instructions

  1. Prepare the marinade: In a small bowl, whisk together 1/3 cup olive oil, lime juice, minced garlic, chopped cilantro, chili powder, sea salt, and black pepper until well combined.
  2. Marinate the steak: Pat the skirt steak dry with paper towels. Place it in a large zip lock bag, pour the marinade over the meat, seal the bag, and massage the marinade into the steak. Refrigerate for at least 3 hours, but no more than 24 hours to avoid mushy texture.
  3. Preheat skillet: Remove the steak from the marinade and discard the leftover marinade. Pat the steak dry again. Heat a large cast iron skillet over medium-high heat until very hot, indicated by a drop of water sizzling instantly. Add 1 tablespoon olive oil to the pan.
  4. Sear the steak: Add the skirt steak to the hot skillet. Cook for 2-3 minutes per side for rare, 3-4 minutes for medium-rare, 3.5-4.5 minutes for medium, 4-5 minutes for medium-well, or 4.5-6 minutes for well done. Avoid moving the steak except to flip to achieve a good sear. Use a meat thermometer to check internal temperature: 120°F for rare, 130°F medium-rare, 140°F medium, 150°F medium-well, 160°F well done. Note the temperature will rise approximately 5°F while resting.
  5. Rest and slice: Transfer the cooked steak to a cutting board or plate and tent loosely with foil. Let it rest for 5 minutes. Then, slice the steak thinly against the grain.
  6. Assemble the tacos: Warm the corn tortillas. Fill each with slices of steak, then top with diced Roma tomatoes, red onions, diced avocado, a sprinkle of Cotija cheese, and fresh cilantro leaves. Serve immediately and enjoy.

Notes

  • Marinating the steak for too long (over 24 hours) can cause the meat to become mushy due to the lime juice.
  • For best flavor, use freshly squeezed lime juice and fresh garlic.
  • Adjust cooking time based on the thickness of your steak and desired doneness, using a meat thermometer for precision.
  • Warming the tortillas before assembly improves the texture and flavor experience.
  • Cotija cheese is a salty crumbly Mexican cheese, but it can be substituted with feta if unavailable.
  • Resting the steak after cooking allows juices to redistribute, ensuring tender and juicy meat.

Keywords: steak tacos, skirt steak, Mexican tacos, grilled steak tacos, marinated steak, corn tortillas, Cotija cheese, avocado tacos

Find it online: https://dishedbydana.com/steak-tacos-recipe/