Entree: Mexico – Tamaulipas & Gulf North – Tacos de Bistec (Thinly sliced grilled or pan-seared beef served on corn tortillas with fresh onion, cilantro, and lime)

Serving Size: 4

Approximate Time

Prep 25 min

Cook 10 min

Additional 30 min

Total 1 hr

Ingredients

- 1½ lb (680 g) flank or skirt steak, trimmed and thinly sliced across the grain
- 3 tbsp (45 ml) fresh lime juice
- 2 tbsp (30 ml) vegetable oil or avocado oil
- 3 cloves garlic, minced (about 9 g)
- 1 tsp (5 g) kosher salt, plus more to taste
- 1 tsp (2 g) freshly ground black pepper
- 1 tsp (2 g) ground cumin
- 12 small (4–5 inch) corn tortillas
- 1 medium white onion, finely chopped, approx. 6 oz (170 g)
- 1/2 cup (15 g) fresh cilantro, chopped
- 2–3 limes, cut into wedges
- 1–2 serrano chiles, thinly sliced (optional)
- 1/2 cup (120 ml) salsa verde or salsa roja (store-bought or homemade; optional)
- 2 tbsp (30 ml) vegetable oil or lard for cooking tortillas and meat

Instructions

1. Marinate the steak: In a bowl combine lime juice, 2 tbsp (30 ml) oil, minced garlic, salt, pepper, and ground cumin. Add the thinly sliced steak and toss to coat. Marinate 15–30 minutes at room temperature or up to 2 hours refrigerated.
2. Heat a heavy skillet or griddle over high heat until very hot. Add 1 tbsp (15 ml) oil and sear the steak in a single layer, working in batches if necessary, until browned and just cooked through, about 1–2 minutes per side for thin slices. Remove and let rest briefly.
3. While the meat rests, warm the tortillas: heat the remaining 1 tbsp (15 ml) oil in a clean skillet or comal over medium-high heat and warm tortillas 30–45 seconds per side until pliable and lightly charred. Keep wrapped in a clean towel to stay warm.
4. Chop onion and cilantro and prepare lime wedges and sliced serrano if using.
5. Slice or chop the cooked steak into bite-sized pieces if slices are large. Taste and adjust seasoning with additional salt or lime if needed.
6. Assemble tacos: place 2 warm tortillas on a plate, top with a portion of steak, a spoonful of chopped onion, cilantro, a squeeze of lime, and salsa if desired.
7. Serve immediately with extra lime wedges and salsa on the side.