
Street Tacos
Slice the flank steak against the grain into thin strips, about 1/4 inch thick. Season generously with salt, pepper, cumin, chili powder, and a squeeze of lime juice. Let marinate while you prep the other ingredients.
Cutting against the grain shortens the muscle fibers, making each bite tender instead of chewy.
Dice the onion finely. Set aside half for raw garnish and half for cooking.
Heat a cast-iron skillet or heavy pan over high heat until smoking. Add a thin layer of oil. Working in batches to avoid crowding, sear the steak strips for 2-3 minutes per side until deeply browned with a slight char.
Don't move the meat for the first 2 minutes — let it develop a proper crust before flipping.
Transfer cooked steak to a cutting board and let rest for 3 minutes, then chop into small bite-sized pieces.
Resting allows juices to redistribute so they stay in the meat, not on the board.
In the same hot pan, add the cooking onions and sauté for 2-3 minutes until softened and lightly charred. Toss with the chopped steak.
Heat corn tortillas directly over a gas flame for 20-30 seconds per side, or in a dry skillet over high heat for about 1 minute per side, until lightly charred and pliable.
Double-stack the tortillas for authenticity and to prevent them from tearing under the filling.
Assemble tacos by loading each tortilla with the steak and onion mixture. Top with raw diced onion, fresh cilantro, and a squeeze of lime. Serve immediately.
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Nutrition data is estimated and may not be fully accurate. This is not medical advice — consult a registered dietitian or healthcare professional for personalized guidance.
Prices shown reflect the estimated cost of the portion used in this recipe, not the full item price. Actual costs may vary by store and location.