Steak Tacos

1. Pat the steak dry and season generously on both sides with salt, black pepper, ground cumin, and the minced garlic, then let it sit at room temperature for about 15 minutes.
2. Heat the corn oil in a heavy skillet or cast-iron pan over medium-high heat until shimmering, then sear the steak for about 3 to 4 minutes per side for medium, reaching an internal temperature of at least 145 degrees Fahrenheit.
3. Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 to 10 minutes so the juices redistribute.
4. While the steak rests, finely dice the white onion and roughly chop the cilantro, then cut the limes into wedges.
5. Warm the tortillas one at a time in a dry skillet over medium heat for about 30 seconds per side until soft and pliable, then wrap them in a clean towel to keep warm.
6. Slice the rested steak thinly against the grain, then chop into bite-sized pieces and toss with any collected juices.
7. Build each taco by stacking two warm tortillas, adding the steak, and topping with diced onion, cilantro, and a spoonful of salsa verde; serve with lime wedges for squeezing.

You'll use: Frying pan / skillet · Pan