Dry brined and marinated steak cooked over high heat, paired with a lime crema, charred scallion salsa, and warm tortillas. Layered, intentional, and restaurant level.
Every component is built separately on purpose. This is steak tacos as a composed plate, not assembly food.
Technique matters more than ingredients at this level.
Ingredients
Scale
Measurement units
- 1 ½ lb Flank or skirt steak
- Salt, to taste
- Black pepper, to taste
- 2 tbsp Olive oil
- 1 tbsp Soy sauce
- ½ tsp Smoked paprika
- 2 tbsp Lime juice
- 2 clove Garlic cloves, minced
- 8 piece Small corn tortillas
- ¾ cup Sour cream
- 4 whole Scallions
- 1 whole Jalapeño
- ½ cup White onion, diced
- ½ cup Cilantro, chopped
- Lime wedges, to taste
Ingredients
Scale
Measurement units
- 1 ½ lb Flank or skirt steak
- Salt, to taste
- Black pepper, to taste
- 2 tbsp Olive oil
- 1 tbsp Soy sauce
- ½ tsp Smoked paprika
- 2 tbsp Lime juice
- 2 clove Garlic cloves, minced
- 8 piece Small corn tortillas
- ¾ cup Sour cream
- 4 whole Scallions
- 1 whole Jalapeño
- ½ cup White onion, diced
- ½ cup Cilantro, chopped
- Lime wedges, to taste
Instructions
Dry brine the steak
Salt steak on all sides and refrigerate uncovered 30 minutes.
Ingredients
- flank steak (1 ½ lb)
- salt (½ to taste)
Marinate briefly
Combine olive oil, soy sauce, smoked paprika, lime juice, garlic, and black pepper in a small bowl. Coat steak with marinade and rest 15 minutes at room temperature.
Equipment
- small_bowl
- cast iron skillet or grill pan
- infrared thermometer
Ingredients
- flank steak (1 ½ lb)
- olive oil (2 tbsp)
- soy sauce (1 tbsp)
- smoked paprika (½ tsp)
- lime juice (2 tbsp)
- garlic (2 clove)
- black pepper (½ to taste)
Make the lime crema
Whisk sour cream, lime juice, and salt in a small bowl. Chill until ready to serve.
Equipment
- small_bowl
Ingredients
- sour cream (¾ cup)
- lime juice (2 tbsp)
- salt (½ to taste)
Make the charred scallion salsa
Heat skillet to 400°F. Char scallions and jalapeño until blistered on all sides. Chop and season with salt and olive oil.
Equipment
- cast_iron_skillet
- chef's_knife
Ingredients
- scallions (4 whole)
- jalapeño (1 whole)
- salt (½ to taste)
- olive oil (2 tbsp)
Cook the steak
Heat skillet to 425-450°F (verify with infrared thermometer). Remove steak from marinade and sear 4 to 5 minutes per side until well browned. Target internal temperature 130-135°F for medium rare, 135-140°F for medium. Remove from heat.
Equipment
- cast_iron_skillet
- infrared_thermometer
- tongs
Rest and slice
Rest steak 5 minutes. Slice thin against the grain.
Equipment
- cutting_board
- chef's_knife
Assemble the tacos
Warm tortillas. Fill with sliced steak. Top with lime crema, charred scallion salsa, onion, cilantro, and a squeeze of lime.
Equipment
- cast_iron_skillet
Ingredients
- tortillas (8 piece)
- white onion (½ cup)
- cilantro (½ to taste)
- lime wedges (1 to taste)
Before you cook
Cook notes
- • Every component is built separately on purpose.
- • This is steak tacos as a composed plate, not assembly food.
- • Technique matters more than ingredients at this level.
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