Steak Tacos
Grilled steak served in warm tortillas with customizable protein, toppings, and sauces. Build-your-own assembly allows swapping proteins, vegetables, and condiments across multiple taco variations.
Ingredients
Method
Pat steak dry with paper towels and season both sides evenly with salt, pepper, and taco seasoning if using.
Thinly slice red onion and chop cilantro; halve and slice or mash avocado; cut limes into wedges.
Heat grill or cast-iron skillet over high heat until very hot. Lightly oil the cooking surface.
Place steak on hot grill; cook undisturbed for 4–5 minutes until a brown crust forms. Flip and cook another 3–4 minutes for medium-rare (125–130°F internal temperature). Remove and rest 5 minutes.
Warm tortillas on the grill or in a dry skillet for 30 seconds per side, or wrap in a damp cloth and warm in a 300°F oven for 5 minutes.
Slice rested steak thinly against the grain.
Lay a warm tortilla flat and layer steak, red onion, avocado, and cilantro. Top with salsa roja and a drizzle of crema if desired.
Serve tacos immediately with lime wedges on the side for squeezing.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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