Thin sliced seared steak folded into warm tortillas with a cooked tomato chile salsa and soft sautéed onions. Built for moisture, balance, and cohesion so the taco eats as a single bite instead of dry meat, dry tortilla, and raw garnish.
This taco is intentionally built without crema or raw pico to avoid dryness and texture clash. Cooked salsa and warm onions are the moisture and flavor carriers.
Designed to replace plain steak tacos that rely on raw toppings to do the work. Corn tortillas can be used but must be well heated and lightly oiled.
Ingredients
Scale
Measurement units
- 1 ½ lb Skirt or flank steak
- 1 tbsp Neutral oil
- 1 tsp Salt
- ½ tsp Black pepper
- 4 whole Roma tomatoes
- 1 whole White onion, quartered
- 2 clove Garlic cloves
- 1 whole Jalapeño or serrano chile
- 1 tbsp Neutral oil
- Salt, to taste
- 1 whole White onion, thinly sliced
- 1 tbsp Neutral oil
- 8 piece Small flour tortillas
- Fresh cilantro, to taste
- Lime wedges, to taste
Ingredients
Scale
Measurement units
- 1 ½ lb Skirt or flank steak
- 1 tbsp Neutral oil
- 1 tsp Salt
- ½ tsp Black pepper
- 4 whole Roma tomatoes
- 1 whole White onion, quartered
- 2 clove Garlic cloves
- 1 whole Jalapeño or serrano chile
- 1 tbsp Neutral oil
- Salt, to taste
- 1 whole White onion, thinly sliced
- 1 tbsp Neutral oil
- 8 piece Small flour tortillas
- Fresh cilantro, to taste
- Lime wedges, to taste
Instructions
Cook the salsa roja
Heat a dry skillet to 375-400°F. Add tomatoes, onion quarters, garlic, and chile. Cook until blistered and softened on all sides, turning occasionally. Transfer to blender, add oil and salt, and blend smooth. Return salsa to pan and simmer 5 minutes to concentrate flavor. Keep warm.
Equipment
- cast iron skillet or heavy pan
- blender or food processor
- tongs
Ingredients
- roma tomatoes (4 whole)
- white onion, quartered (1 whole)
- garlic cloves (2 clove)
- jalapeño or serrano chile (1 whole)
- neutral oil (1 tbsp)
- salt (½ to taste)
Sauté the onions
In the same pan, heat oil over medium heat (325-350°F surface). Add sliced onions and cook until soft, lightly golden, and pliable, 6 to 8 minutes. Remove and keep warm.
Equipment
- cast iron skillet or heavy pan
Ingredients
- white onion, thinly sliced (1 whole)
- neutral oil (1 tbsp)
Sear the steak
Pat steak dry and season with salt and pepper. Heat skillet to 425-450°F (verify with infrared thermometer). Add oil and sear steak 3 to 4 minutes per side until deeply browned. Target internal temperature 130-135°F for medium rare, 135-140°F for medium. Rest 5 minutes, then slice thinly against the grain.
Equipment
- cast iron skillet or heavy pan
- infrared thermometer
- tongs
- cutting board
- chef's knife
Ingredients
- skirt or flank steak (1 ½ lb)
- salt (1 tsp)
- black pepper (½ tsp)
- neutral oil (1 tbsp)
Warm the tortillas
Warm tortillas in a dry pan or directly over flame until flexible. Stack and cover to retain heat.
Equipment
- cast iron skillet or heavy pan
Ingredients
- small flour tortillas (8 piece)
Assemble the tacos
Layer sliced steak into tortillas. Spoon warm salsa roja over the meat. Add sautéed onions. Finish with cilantro and a squeeze of lime if desired.
Ingredients
- fresh cilantro (1 to taste)
- lime wedges (1 to taste)
Before you cook
Cook notes
- • This taco is intentionally built without crema or raw pico to avoid dryness and texture clash.
- • Cooked salsa and warm onions are the moisture and flavor carriers.
- • Corn tortillas can be used but must be well heated and lightly oiled.
- • Designed to replace plain steak tacos that rely on raw toppings to do the work.
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