Description
These flavorful Steak Tacos feature tender, marinated sirloin steak cooked to perfection and served in warm corn tortillas with fresh avocado, diced onion, and cilantro. The marinade combines lime juice, olive oil, honey, garlic, and spices to infuse the meat with a vibrant, zesty taste. Perfect for a satisfying and easy-to-make meal, these tacos bring a delicious and authentic Mexican-inspired experience to your table.
Ingredients
Steak and Marinade
- 1 1/2 lbs. sirloin steak (or New York Steak, preferably prime grade or well marbled with fat)
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil
- 2 tsp honey
- 2 tsp minced garlic
- 1.5 tsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 4 tsp vegetable oil, divided
To Serve
- 10 (6-inch) corn tortillas, warmed
- 1 avocado, diced
- 1/2 small red onion or white onion, diced
- 1/4 cup chopped cilantro
Instructions
- Prepare Steak: Trim away any large chunks of fat from the steak and cut it into strips about 1/2-inch thick, then further cut each strip into pieces about 3/4-inch in size to ensure even cooking.
- Make Marinade: In a large mixing bowl, whisk together the fresh lime juice, olive oil, honey, minced garlic, ancho chili powder, ground cumin, salt, and freshly ground black pepper until well combined.
- Marinate Steak: Add the steak pieces to the marinade and toss thoroughly to coat each piece well. Cover the bowl and refrigerate for at least 1 hour and up to 6 hours to allow flavors to develop.
- Heat Skillet and Oil: Heat 2 teaspoons of vegetable oil in a cast iron skillet over medium-high heat until the oil is just smoking, signaling it’s hot enough for searing.
- Cook First Half of Steak: Using tongs, remove half the steak pieces from the marinade, shaking off excess liquid. Spread them in a single even layer in the skillet (stand back to avoid splatters). Cook for about 45 seconds until the bottom browns nicely.
- Flip and Finish Cooking: Quickly flip each steak piece and cook for approximately 45 seconds more. For food safety, aim for an internal temperature of 145°F, though a juicy medium-rare at 135°F is also delicious. Transfer cooked steak to a plate.
- Clean Skillet and Cook Remaining Steak: Wipe the skillet clean using tongs and a ball of paper towels. Return to heat, add remaining 2 teaspoons vegetable oil and let heat until smoking. Repeat the cooking process with the remaining steak pieces.
- Serve Tacos: Assemble the tacos by filling warmed corn tortillas with the cooked steak, diced avocado, chopped onion, and cilantro. Serve immediately for best flavor and texture.
Notes
- Allowing the steak to marinate for longer than 1 hour up to 6 hours intensifies the flavor and tenderizes the meat further.
- Use a cast iron skillet for the best sear and to handle high heat without warping.
- To keep tortillas warm and pliable, wrap them in a clean kitchen towel until serving.
- You can substitute sirloin with ribeye or flank steak based on availability and preference.
- Adjust the amount of chili powder and cumin to suit your spice tolerance.
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: Mexican
