Ridiculously Good Steak Tacos
Marinated quick & easy steak tacos with the right amount of kick, sweetness, and tang. Ready in as little as 35 minutes!
Servings: 4
Calories: 740kcal
Ingredients
Steak Marinade
- 2 lb. skirt steak or chuck
- 1 orange juiced, ~1/2 cup
- 2 limes juiced, ~1/4 cup
- ¼ cup olive oil
- ¼ cup agave honey, or brown sugar
- 6 cloves garlic minced
- 1 tbsp dried oregano
- 1 tbsp chili powder
- ¼ tsp kosher salt plus more to taste
Pico de Gallo Salsa
- 1 large tomato diced
- ½ red onion diced
- 1 jalapeño finely diced, seeds removed for a milder salsa
- 1 lime juiced
- 1 tbsp olive oil
- salt and pepper to taste
Tacos
- flour or corn tortillas heated just before serving
- 2 avocados sliced (or smashed if fancy looks don't matter to you)
- ¼ purple cabbage shredded or very thinly sliced
- limes cut in wedges, for serving
Instructions
- Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.
- Marinade the steak in the refrigerator 20 minutes to overnight in the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.
- Pour the juices from the marinade in a sauce pan. Bring to boil, lower to a simmer, and reduce the marinade by half. Takes 10-15 minutes. You can cook your steak in the meantime.
BROIL
- Turn your broiler on high. Let it heat for one minute after the flame comes on. Next, put your skirt steak in the oven and cook it for five minutes. Then, remove steak from the oven. Leave the oven on, and the oven door open. Flip the steak over. Put back into the oven. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.
GRILL
- Grill for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.
PAN (Stovetop)
- Cook over medium heat for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes. (See photo 1 below.) I use a cast-iron pan.
- Let rest 5-10 minutes before slicing against the grain and serving.
- Assemble your tacos with the cabbage on the bottom, then the steak, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.
Video
Notes
Marinade overnight if you can, 2 hours minimum. I like to take the leftover marinade, bring it to a boil, and simmer it for 20-30 minutes. It reduces down into a delicious sauce.
Take the steak out twenty to thirty minutes before you intend to cook it. This gets the steak to room temperature so it can cook more evenly.
Whichever cooking method you choose, set the steak aside and let it rest for five to ten minutes to rest before cutting.
Recipe inspired by Giada de Laurentis's fajitas.
Nutrition
Calories: 740kcal | Carbohydrates: 38g | Protein: 53g | Fat: 43g | Saturated Fat: 9g | Cholesterol: 136mg | Sodium: 325mg | Potassium: 1696mg | Fiber: 12g | Sugar: 18g | Vitamin A: 1855IU | Vitamin C: 84.6mg | Calcium: 154mg | Iron: 5.8mg
