Grilled or pan seared steak sliced thin and served in warm tortillas with onion, cilantro, and lime. Straightforward, savory, and familiar. This is the baseline steak taco most people expect.
This version is intentionally simple. Works equally well with flour or corn tortillas.
Steak should be medium rare to medium for best texture.
Ingredients
Scale
Measurement units
- Flank or skirt steak
- Salt
- Black pepper
- Neutral oil
- Small corn or flour tortillas
- White onion, diced
- Cilantro, chopped
- Lime wedges
Ingredients
Scale
Measurement units
- Flank or skirt steak
- Salt
- Black pepper
- Neutral oil
- Small corn or flour tortillas
- White onion, diced
- Cilantro, chopped
- Lime wedges
Instructions
Season the steak
Season the steak
Cook the steak
Cook the steak
Rest and slice
Rest and slice
Warm the tortillas
Warm the tortillas
Assemble the tacos
Assemble the tacos
Tomorrow's Meal
Crispy Steak Taco Nachos
Shredded leftover steak layered on tortilla chips with melted cheese, jalapeños, and all the fixings for a loaded nacho plate
You'll need to pick up:
Tortilla chipsShredded cheese (cheddar or Oaxaca)JalapeñosSour creamGuacamole or fresh avocadoCilantro
Quick overview:
- 1.Shred or chop cold leftover steak into bite-sized pieces
- 2.Warm steak gently in a skillet over medium heat with a splash of water or broth (2-3 minutes)
- 3.Spread tortilla chips on a baking sheet in a single layer
- 4.Top chips with warm steak, then scatter shredded cheese evenly
- 5.Broil 2-3 minutes until cheese melts and chips warm through
- 6.Top with jalapeños, sour cream, guacamole, and cilantro
- 7.Serve immediately while chips are still crispy
Before you cook
Cook notes
- • This version is intentionally simple.
- • Built to be customized at the table.
- • Works equally well with flour or corn tortillas.
- • Steak should be medium rare to medium for best texture.
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