Marinated steak grilled hot, sliced thin, and served with a fresh salsa and lightly dressed cabbage for crunch. Familiar, but more balanced and intentional.
This is the point where tacos become a composed dish. Acid, fat, heat, and crunch are intentionally balanced.
Marinade adds depth without masking beef flavor.
Ingredients
Scale
Measurement units
- 1 ½ lb Flank or skirt steak
- Salt, to taste
- Black pepper, to taste
- 1 tbsp Neutral oil
- 2 tbsp Olive oil
- 1 whole Lime zest
- 2 tbsp Lime juice
- 2 clove Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 8 piece Small corn or flour tortillas
- 2 whole Roma tomatoes, diced
- ½ cup White onion, diced
- 1 cup Cabbage, shredded
- Cilantro, chopped, to taste
- Lime wedges, to taste
Ingredients
Scale
Measurement units
- 1 ½ lb Flank or skirt steak
- Salt, to taste
- Black pepper, to taste
- 1 tbsp Neutral oil
- 2 tbsp Olive oil
- 1 whole Lime zest
- 2 tbsp Lime juice
- 2 clove Garlic cloves, minced
- 1 tsp Ground cumin
- 1 tsp Chili powder
- 8 piece Small corn or flour tortillas
- 2 whole Roma tomatoes, diced
- ½ cup White onion, diced
- 1 cup Cabbage, shredded
- Cilantro, chopped, to taste
- Lime wedges, to taste
Instructions
Marinate the steak
Whisk olive oil, lime zest and juice, garlic, cumin, chili powder, salt, and pepper in a small bowl. Coat steak with marinade and rest 20 minutes.
Equipment
- small_bowl
Ingredients
- olive oil (2 tbsp)
- lime zest (1 whole)
- lime juice (2 tbsp)
- garlic (2 clove)
- ground cumin (1 tsp)
- chili powder (1 tsp)
- salt (½ to taste)
- black pepper (½ to taste)
- flank steak (1 ½ lb)
Make the salsa
Mix tomatoes, onion, cilantro, salt, and lime juice in a small bowl. Set aside.
Equipment
- small_bowl
- cast iron skillet or grill pan
- infrared thermometer
Ingredients
- roma tomatoes (2 whole)
- white onion (½ cup)
- cilantro (1 to taste)
- salt (½ to taste)
- lime juice (2 tbsp)
Dress the cabbage
Toss cabbage with olive oil and salt in a small bowl. Set aside.
Equipment
- small_bowl
Ingredients
- cabbage (1 cup)
- olive oil (2 tbsp)
- salt (½ to taste)
Cook the steak
Heat skillet to 425-450°F (verify with infrared thermometer). Add neutral oil. Remove steak from marinade and sear 3 to 4 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
Ingredients
- neutral oil (1 tbsp)
Rest and slice
Rest steak 5 minutes. Slice thin against the grain.
Equipment
- cutting_board
- chef's_knife
Warm the tortillas
Warm tortillas in a dry pan or directly over flame until pliable.
Equipment
- cast_iron_skillet
Ingredients
- tortillas (8 piece)
Assemble the tacos
Fill tortillas with sliced steak. Top with salsa, dressed cabbage, and a squeeze of lime.
Ingredients
- lime wedges (1 to taste)
Before you cook
Cook notes
- • This is the point where tacos become a composed dish.
- • Acid, fat, heat, and crunch are intentionally balanced.
- • Marinade adds depth without masking beef flavor.
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