Equipment
Ingredients
Steak & Marinade
- 500 g flank steak
- 30 ml olive oil
- 30 ml lime juice, freshly squeezed
- 3 garlic, minced
- 5 g ground cumin
- 5 g kosher salt
- 2 g black pepper, freshly ground
Tacos & Toppings
- 12 corn tortillas
- 1 white onion, finely diced
- 50 g pickled jalapeños, sliced
- 15 g fresh cilantro, roughly chopped
- 100 ml salsa roja
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 129 kcal
- Protein
- 10 g
- Carbohydrates
- 9 g
- Fat
- 6 g
- Fiber
- 2 g
- Sugar
- 1 g
- Sodium
- 323 mg
- Saturated Fat
- 2 g
- Monounsaturated Fat
- 3 g
- Polyunsaturated Fat
- 1 g
- Cholesterol
- 29 mg
- Potassium
- 237 mg
- Calcium
- 37 mg
- Iron
- 1.4 mg
- Magnesium
- 26 mg
- Phosphorus
- 143 mg
- Zinc
- 2.0 mg
- Vitamin A
- 10 mcg
- Vitamin C
- 3 mg
- Vitamin D
- 0.0 mcg
- Vitamin E
- 0.7 mg
- Vitamin K
- 7 mcg
- Vitamin B6
- 0.3 mg
- Vitamin B12
- 0.5 mcg
- Thiamin
- 0.05 mg
- Riboflavin
- 0.07 mg
- Niacin
- 3.5 mg
- Folate
- 10 mcg
- Water
- 58 g
Sources: USDA FoodData Central
Method
In a mixing bowl, combine olive oil, lime juice, minced garlic, cumin, salt, and pepper. Add the flank steak and coat evenly. Let marinate at room temperature for 30 minutes.
While the meat marinates, prepare your toppings on a cutting board using a chef's knife: finely dice the white onion and roughly chop the cilantro.
Preheat a cast iron skillet over high heat until smoking hot.
Using tongs, carefully place the steak in the hot skillet. Sear for 4 to 5 minutes per side until deeply charred. For medium-rare, aim for an internal temperature of 54°C/130°F.
Remove the steak from the skillet and transfer to a clean cutting board. Tent loosely with foil and let it rest for 5 minutes to allow juices to redistribute.
Lower the heat to medium. Briefly toast the corn tortillas in the skillet for about 30 seconds per side until warm and pliable.
Slice the rested steak very thinly against the grain.
Divide the sliced steak among the warmed tortillas. Top with diced white onion, chopped cilantro, pickled jalapeños, and salsa roja. Serve immediately.
Chef's Notes
- Slicing against the grain is the single most important step for flank and skirt steak. It reduces the length of the muscle fibers, completely transforming the meat's texture from chewy to tender.
- Do not skip resting the meat. If you cut into the steak straight off the pan, the pressurized juices will bleed onto your cutting board, leaving the taco meat dry.
- For authentic street-taco style, consider doubling up your corn tortillas. This prevents tearing from the moisture of the salsa and meat juices.
- While the marinade contains lime juice, a fresh squeeze of lime right before eating provides an acidic pop that cuts through the richness of the beef.
Storage
Refrigerator: 3 days — Store meat, tortillas, and toppings in separate airtight containers.
Freezer: 1 month — Freeze cooked steak only. Tortillas and fresh toppings will not freeze well.
Reheating: Gently warm steak in a skillet over medium-low heat with a splash of water or broth to prevent drying out.
Troubleshooting
Steak is extremely tough and chewy.
Cause: The meat was sliced parallel to the muscle fibers (with the grain) rather than across them.
Fix: Finely dice the already sliced meat into very small pieces to mechanically shorten the tough muscle fibers.
Prevention: Identify the direction of the long muscle fibers before cooking, and slice completely perpendicular to them after resting.
Tortillas are breaking or tearing when folded.
Cause: Tortillas were not heated thoroughly or dried out during heating.
Fix: Double-up the tortillas (use two per taco) to provide a stronger structural base.
Prevention: Ensure tortillas are heated until steamy and pliable. Keep them wrapped in a clean kitchen towel after heating.
Cultural Context
Carne asada (grilled meat) is a beloved culinary tradition with deep roots in Northern Mexico, particularly in regions like Sonora and Nuevo León. What originated as a technique developed by vaqueros (Mexican cowboys) for cooking beef over open fires has evolved into a social event and a staple of Mexican street food culture.
