Steak Tacos
This beef builds flank or skirt steak, corn tortillas and fresh cilantro into a proper meal you can have ready in about 70 minutes. Below: the ingredients split into pantry staples and a quick shopping list, a built-in serving scaler, and the method in 7 steps.
You'll mainly reach for frying pan / skillet and pan. At medium difficulty across 7 steps, it's manageable with a little attention.
What you'll need
Shopping list (4)
Pantry staples (you likely have these)
Diet: contains meat, based on every ingredient listed below.
Contains: none of the major allergens we track from the ingredients listed.
Allergen labels are informational and may not cover cross-contact; verify every package and consult a qualified professional for medical dietary needs. Diet labels are derived from the ingredient list on this page β how we verify diet and allergen labels.
Food-safety and allergen information is general, not medical advice. Follow current guidance from your local food-safety authority, verify product labels, and seek qualified advice for allergies or health conditions.
How to make it
- 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.
- 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.
- Transfer the steak to a cutting board, tent loosely with foil, and let it rest for 5 to 10 minutes so the juices redistribute.
- While the steak rests, finely dice the white onion and roughly chop the cilantro, then cut the limes into wedges.
- 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.
- Slice the rested steak thinly against the grain, then chop into bite-sized pieces and toss with any collected juices.
- 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 Β· Pan
Ingredient substitutions
- Lime
- lemon
Tips & common questions
How long does Steak Tacos take to make?
About 70 minutes from start to finish β an estimate based on the 7 steps and 11 ingredients. Times vary with your kitchen and how much prep you do ahead.
What can I use instead of lime?
Try lemon. See the substitutions section above for more swaps.
Can I scale this recipe up or down?
Yes β use the servings control above the ingredients and every quantity rescales automatically (fractions included). Cooking times stay roughly the same; very large batches may need a little longer.
How should I store leftovers?
Cool leftovers quickly, refrigerate in an airtight container, and eat within 3 days. Reheat until piping hot throughout.
Related recipes
Adapted recipe β rewritten in our own wording from an open-licensed community cookbook, not yet independently kitchen-tested by Consomee. How we source, test & correct recipes.
Steak Tacos is adapted by Consomee from the Wikibooks Cookbook, rewritten in our own wording and used under CC BY-SA 4.0. Photo: Flank Steak Tacos with bomb-ass homemade tortillas by @smmendieta of @ssgastrogrub. (16245064948).jpg by Arnold Gatilao from Oakland, CA, USA, CC BY 2.0 via Wikimedia Commons. We add the serving scaler, ingredient tools, timing and structure β how we source recipes.