Forget the taco kits and powdered seasonings, there’s a better way to have taco night at home. With just a few ingredients you can make a tastier and healthier steak taco in just a few minutes.
Of course you can use flank steak or ground beef–or any other meat or fish for that matter–but when I make steak tacos I like to use skirt steak. You can also pre-grill or broil your steak, but it’s very easy to cook in a cast iron pan. Basically it’s a Mexican stir-fry.
I find that for this simple recipe white onion works best as it’s flavor is not too sweet and complements the cilantro. Usually I chop the onion finely, but I don’t dice it.
Use as much or as little cilantro as you like. If you don’t generally like cilantro–try it anyway! A little of its flavor and fragrance really make this simple recipe delicious.
Extra Virgin Olive Oil
Honestly, I use extra virgin olive oil in almost everything savory that I cook. For a recipe like this you can use a lighter olive oil if you prefer.
Salt and Pepper
Use to taste.
Corn tortillas not only add flavor and texture to your tacos, but they’re also very authentic
To prepare your skirt steak, cut against the grain into strips.
Drizzle about 2 tablespoons of extra virgin olive oil in a medium or large size (depending on how many you are feeding) and heat over medium-high heat. When the oil is hot (but not smoking) add the beef. (To test if the oil is hot enough, add a drop of water to the pan–if it sizzles and dissipates, the pan is ready.)
Spread the beef around so the pieces cook evenly. When the beef is about halfway cooked, add the onion.
When the onion becomes translucent, about five minutes or so, the steak should be just about cooked through. At this point, add some chopped cilantro and stir into the steak and onions just until it wilts just a bit. Don’t overcook at this point and let the cilantro darken, it should still be a vibrant green when ready. Remove the pan from heat and set aside for a moment.
At this point, heat up the tortillas. Depending on what brand you buy the directions may vary, but generally speaking, I wrap four to six tortillas in a dampened paper towel and microwave for about one minute.
You can, of course, garnish your tacos to your liking, but personally, I like to use either Mexican Queso Fresco, or Cojita cheese (usually easily found in the international or Latin section of your supermarket) and maybe some Pico de Gallo (I like the Goya brand), and Cholula or Tapatio hot sauce. For a variation, diced avocado and thinly shaved radish provide a really refreshing flavor as well.
If you give this recipe a try, I’d love to know how you like it. If you have any other taco night ideas, I’d love to hear them!!