Steak Tacos
Juicy marinated steak served in warm corn tortillas with red onion, avocado, and cilantro.
Servings: 4 servings
Ingredients
- 1.5 lb flank steak or skirt steak
- 1/4 cup fresh lime juice from 2 limes
- 1/4 cup freshly squeezed orange juice from 1 orange
- 1/4 cup olive oil
- 1/4 cup chopped fresh cilantro
- 4 cloves garlic minced
- 1 tsp ground cumin
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
- 8 corn tortillas
- 1/4 cup diced red onion
- 1 avocado sliced
- 1/4 cup chopped fresh cilantro for serving
Instructions
- Place the flank or skirt steak into a large resealable plastic bag.
- In a medium bowl, whisk together the lime juice, orange juice, olive oil, chopped cilantro, minced garlic, ground cumin, kosher salt, and black pepper to make the marinade.
- Pour the marinade into the bag with the steak, press out excess air, then massage the bag so the steak is well coated.
- Refrigerate and marinate the steak for at least 1 hour or up to overnight for more flavor.
- Preheat a grill or indoor grill pan over high heat and discard any excess marinade from the steak.
- Grill the steak 7–10 minutes per side, or until it reaches your desired doneness.
- Transfer the steak to a plate or sheet pan, tent loosely with foil, and let it rest for 10 minutes.
- While the steak rests, warm the corn tortillas on the grill or grill pan until heated through and slightly charred.
- Slice the rested steak thinly against the grain.
- Assemble the tacos by placing sliced steak in warm tortillas and topping with diced red onion, sliced avocado, and chopped cilantro.
Equipment
- large resealable plastic bag
- Medium Bowl
- Grill or Indoor Grill Pan
- Tongs
- Sharp Knife
- Cutting Board
- sheet pan or large plate
Notes
- Use freshly squeezed orange juice for best flavor.
- If onions are very pungent, soak them in ice water for 10 minutes.