Steak Tacos with Guacamole and Salsa Verde
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- 12-inch/30 cm cast iron skillet
- Blender
- Chef's knife
INGREDIENTS
- 1½ pounds/680 grams flank or skirt steak, cut into bite-size pieces
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- 1 teaspoon garlic powder
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- ½ teaspoon dried oregano
- 1 teaspoon steak seasoning, optional
- 1 tablespoon oil
- 8 small flour or corn tortillas
- 1 cup lettuce, shredded
- Guacamole:
- 2 ripe avocados
- 2 tablespoons lime juice
- ½ teaspoon salt
- ¼ cup onion, finely chopped
- 1 small tomato, diced
- 1 finely jalapeño, chopped
- 2 tablespoons cilantro, chopped
Salsa Verde:
- 5 medium tomatillos
- 2 garlic cloves
- 1 jalapeño
- ¼ cup cilantro, chopped
- ¼ cup water
- 1 tablespoon lime juice
- Salt to taste
INSTRUCTIONS
- In a large mixing bowl, combine the steak with salt, pepper, garlic powder, cumin, chili powder, oregano, and steak seasoning, if using. Toss until the meat is well coated. Let the seasoned steak sit at room temperature for 10 minutes while preparing the pan.
- Heat a 12-inch/30 cm cast iron skillet or stainless steel sauté pan over medium-high heat. Add the oil. When the oil is shimmering but not smoking, add the steak in a single layer. Cook without moving for 2 to 3 minutes, then stir or flip to sear the other sides. The meat should be browned on the outside but still tender inside. Do not overcook. Transfer to a plate and set aside.
- Warm the tortillas in a dry skillet over medium heat, directly over a gas flame, or wrapped in foil in a 300°F/150°C oven until soft and pliable.
- In a small bowl, mash the avocados and stir in the lime juice, salt, onion, tomato, jalapeño, and cilantro. Mix well and adjust seasoning to taste.
- Roast the tomatillos, garlic cloves, and jalapeño in a dry skillet or under a broiler until blistered and softened. Blend with cilantro, water, lime juice, and salt to taste.
- To assemble, spread a spoonful of guacamole across the bottom of each tortilla. Top with a handful of shredded lettuce and a portion of seared steak. Finish with a generous drizzle of salsa verde. Serve immediately.
MY NOTES
FAQ
What cut of beef works best for these steak tacos?
The ideal cuts are those that cook quickly and remain tender with a good sear. Flank steak and skirt steak are the most popular choices because they have strong beefy flavor and a relatively loose grain, which makes them easy to slice thinly against the grain after cooking. Flap steak or sirloin tips are also suitable and tend to be a bit more forgiving if overcooked slightly. If you prefer something leaner, sirloin is an option, but it should be marinated or quickly seared to retain moisture.
How do you keep the steak tender?
It’s important to cook it quickly over high heat and avoid overcooking. Medium-high to high heat in a hot skillet or on a grill ensures a good sear while keeping the interior juicy. Once the steak is browned, remove it from the heat as soon as it hits medium-rare to medium temperature (about 130°F to 135°F or 54°C to 57°C). Rest the steak for 5 to 10 minutes before slicing so the juices redistribute. Always slice against the grain—this shortens the muscle fibers and improves tenderness. Using a marinade can also help, especially one with acid (like lime juice or vinegar) and oil to break down muscle tissue slightly and add moisture.
Can the steak tacos be made ahead of time?
You can season and marinate the steak up to 24 hours in advance and refrigerate it in an airtight container. Guacamole and salsa Verde can also be made the day before, although guacamole may brown slightly due to oxidation. To help prevent this, press plastic wrap directly against the surface of the guacamole. Cook the steak no more than an hour ahead of time for the best texture and flavor, then reheat gently. Tortillas can be warmed and stored in foil to hold temperature temporarily, but ideally should be reheated just before assembling.
How do you reheat leftovers without drying them out?
First, remove the steak from the tortillas and toppings if they’ve already been assembled. Warm the steak gently in a covered skillet over low heat with a splash of water or broth to add moisture and prevent drying. Alternatively, microwave the steak covered in a damp paper towel for 30-second bursts, checking often. Reheat the tortillas separately on a skillet, in the oven, or briefly in the microwave wrapped in a damp paper towel. Cold toppings like lettuce, salsa Verde, and guacamole should not be reheated. Once all parts are warmed appropriately, reassemble the steak tacos.
Can I grill the steak instead of pan-searing it?
Yes, grilling is an excellent option that adds a smoky, charred flavor that enhances the overall dish. To do this, preheat your grill to high heat. Pat the steak dry, season it as directed, and grill for 3 to 4 minutes per side, depending on thickness and desired doneness. Let the steak rest for 5 to 10 minutes off the heat before slicing thinly against the grain. Grilling is especially well-suited to cuts like flank or skirt steak because of their ability to take on a flavorful crust without overcooking. Just be sure not to cook the steak past medium, as it can become tough.
Are steak tacos suitable for meal prep?
The steak tacos can be meal-prep friendly if you keep the components stored separately and assemble them just before eating. Cooked steak can be stored in an airtight container in the refrigerator for up to 4 days. Reheat gently to avoid drying out. Salsa Verde and guacamole can be prepped in advance, though guacamole may oxidize slightly over time. Tortillas should be stored in a sealed bag and reheated just before serving. For best texture, avoid assembling the tacos too far ahead of time, especially if using lettuce or other delicate toppings that might wilt.
What kind of tortillas are best for steak tacos?
Both flour and corn tortillas work well, and the choice depends on personal preference and regional influence. Corn tortillas offer a slightly chewy texture and earthy flavor that complements the smokiness of grilled or seared steak. They’re also naturally gluten-free, which is a plus for those with dietary restrictions. Flour tortillas are softer, more pliable, and better at holding juicy fillings without breaking apart. For a more authentic Mexican-style steak taco, opt for 6-inch white corn tortillas. Avoid store-bought tortillas that are too thick or stiff unless you plan to steam or grill them first.
Can steak tacos be made gluten-free?
The main substitution is to use certified gluten-free corn tortillas instead of flour tortillas, which commonly contain wheat. Most of the seasonings used for the steak—such as garlic powder, cumin, chili powder, and oregano—are naturally gluten-free, but it’s important to check labels for hidden gluten in spice blends or steak seasonings. Salsa Verde and guacamole are naturally gluten-free if prepared from scratch. Be cautious with store-bought versions, which may contain additives or stabilizers with gluten.
