There’s something magical about the sizzle of a steak hitting a hot pan—it’s like the universe whispering promises of a perfect meal. Steak tacos are my go-to when I want to bring a touch of fiesta into a regular Tuesday; they’re vibrant yet comforting, like a favorite song you didn’t know you missed. Plus, who doesn’t love an excuse to pile on all the toppings—avocado, fresh cilantro, maybe a splash of lime—each bite is a celebration!
Steps
- Trim any large fat chunks from the steak and slice it into 1/2-inch thick strips, then cut those strips into 3/4-inch pieces.
- In a large bowl, mix together lime juice, olive oil, honey, garlic, ancho chili powder, cumin, salt, and pepper until well combined.
- Add the steak pieces to the marinade, toss to coat evenly, cover, and refrigerate for at least 1 hour or up to 6 hours.
- Heat 2 teaspoons of vegetable oil in a cast iron skillet over medium-high heat until just smoking.
- Using tongs, remove half of the steak from the marinade, shaking off excess, and spread them out in a single layer in the hot skillet.
- Sear the steak for about 45 seconds until browned, then quickly flip and cook for another 45 seconds to desired doneness.
- Transfer the cooked steak to a plate, clean the skillet with a paper towel, and add the remaining oil to reheat.
- Repeat the cooking process with the remaining steak, then serve immediately in warmed tortillas with avocado, onion, and cilantro.
Ingredients
- 1 1/2 lbs sirloin steak (preferably with good marbling or prime grade)
- 3 tablespoons fresh lime juice
- 3 tablespoons olive oil
- 2 teaspoons honey
- 2 teaspoons minced garlic
- 1.5 teaspoons ancho chili powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon freshly ground black pepper
- 4 teaspoons vegetable oil, divided
- 10 (6-inch) corn tortillas, warmed
- 1 avocado, diced
- 1/2 small red or white onion, diced
- 1/4 cup chopped cilantro
Nutritional Values
Calories 2390 | Calories from Fat 1170 | Fat 130g | Saturated Fat 25g | Trans Fat N/A | Polyunsaturated Fat 25g | Monounsaturated Fat 70g | Cholesterol 415mg | Sodium 2930mg | Potassium 4365mg | Carbohydrates 160g | Fiber 35g | Sugar 20g | Protein 170g | Vitamin A 5240IU | Vitamin C 55mg | Calcium 535mg | Iron 20mg
FAQ
- What type of steak is recommended for the best flavor in steak tacos?
- For the most flavorful steak tacos, it is advised to choose sirloin with good marbling or a prime cut. Marbling, which is the fat dispersed throughout the steak, enhances flavor and tenderness.
- How long should the steak be marinated for optimal flavor?
- The steak should be marinated for at least 1 hour, but it can be left in the marinade for up to 6 hours to allow the flavors to fully develop.
- Can I make substitutions in the marinade?
- Yes, you can substitute sugar or maple syrup for honey, use lemon juice instead of lime juice, and replace ancho chili powder with regular chili powder. For added spice, consider adding cayenne pepper.
- What are some serving suggestions and toppings for steak tacos?
- Suggested toppings include diced avocado, chopped onion, and cilantro. You can also try pico de gallo, sautéed bell peppers, Mexican hot sauce, or cheeses like cotija and Monterey Jack.
- How should leftover steak be stored and reheated?
- Store the cooked steak in the refrigerator for up to 2 days. To reheat, place the steak pieces in a skillet over medium heat with a little oil and toss occasionally until just warmed through.
Tips
- Choose Quality Steak: Opt for sirloin with ample marbling or consider using prime grade steak for enhanced flavor and tenderness.
- Marinating Time: Allow the steak to marinate for at least an hour, but for optimal flavor, you can refrigerate it for up to six hours.
- Searing Technique: Ensure your skillet is extremely hot before searing the steak to achieve a perfect, flavorful crust.
- Topping Variety: Experiment with different toppings like pico de gallo, sautéed peppers, or cotija cheese to enhance the tacos’ flavor profile.
Equipment
- Cast iron skillet
- Instant-read thermometer
- Tongs
- Large mixing bowl
