Ingredients:

  • 5 lb Skirt or Flank Steak
  • 2 Tbsp Olive Oil (for marinade)
  • 3 Tbsp freshly squeezed Lime Juice (for marinade)
  • 3 cloves Garlic, minced
  • 1 Tbsp Chili Powder (Ancho preferred)
  • 1 tsp Cumin, ground
  • 1/2 tsp Oregano (Mexican preferred)
  • 5 tsp Kosher or Sea Salt
  • 1/2 tsp Black Pepper, freshly ground
  • 3 medium Roma Tomatoes, diced
  • 1/4 cup White Onion, finely minced
  • 1/2 medium Jalapeño, seeded and minced
  • 1/4 cup Cilantro, chopped
  • 1 Tbsp Lime Juice (for Pico)
  • Salt (to taste for Pico)
  • 12 count Corn or Flour Tortillas (Street taco size)
  • Avocado or Guacamole (as desired)
  • 4 count Lime Wedges
  • 1 Tbsp neutral oil (e.g., canola or grapeseed, for searing)

Instructions:

  1. Prepare and Marinate the Steak (Minimum 1 hour): In a bowl, combine olive oil, lime juice, garlic, chili powder, cumin, oregano, salt, and pepper. Place the steak in the marinade, ensuring it is fully coated. Refrigerate for at least 60 minutes, or up to 4 hours.
  2. Develop the Pico de Gallo: While the steak marinates, combine diced tomatoes, minced white onion, seeded and minced jalapeño, chopped cilantro, lime juice, and salt. Stir gently, taste for seasoning, and set aside at room temperature to allow flavors to meld.
  3. Pre-Sear Preparation: Remove the steak from the marinade and pat it completely dry using paper towels. This is crucial for achieving a deep, caramelized crust. Discard excess marinade.
  4. Heat the Skillet: Place the cast iron skillet over high heat for 3-5 minutes until smoking slightly. Add 1 Tbsp of neutral oil (e.g., canola or grapeseed).
  5. Sear the Steak: Place the dry steak in the hot skillet (it should sizzle immediately). Sear for 3-5 minutes per side for Medium-Rare (internal temperature of 130°F/54°C), depending on thickness. Look for a deep dark brown, crisp crust.
  6. Rest and Slice: Immediately transfer the seared steak to a clean cutting board. Tent loosely with foil and rest for 10 minutes. Slice thinly against the grain.
  7. Warm the Tortillas: Warm the tortillas directly over a gas flame, in a dry skillet, or wrapped in foil in the oven until soft and pliable (about 30 seconds per side).
  8. Assemble and Serve: Layer the warm tortillas with sliced steak, top generously with Pico de Gallo, and a squeeze of fresh lime juice to complete your Steak Tacos.