Instructions

1. 1

   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.

2. 2

   Dice the onion finely. Set aside half for raw garnish and half for cooking.

3. 3

   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.

   5 min

   Don't move the meat for the first 2 minutes — let it develop a proper crust before flipping.

4. 4

   Transfer cooked steak to a cutting board and let rest for 3 minutes, then chop into small bite-sized pieces.

   3 min

   Resting allows juices to redistribute so they stay in the meat, not on the board.

5. 5

   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.

   3 min
6. 6

   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.

   2 min

   Double-stack the tortillas for authenticity and to prevent them from tearing under the filling.

7. 7

   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.