APP, ENTREE, SIDE DISH, DESSERT?
BW Standard Salad
FEEDS HOW MANY?
4, can be scaled up for a crowd
FAST, WEEKNIGHT, WEEKEND?
With garnishes, the ingredient list can get a little long.
WHO I MADE IT FOR?
I can make these steak tacos in my sleep. I’ve made them for the past 9 years for so many people that this has become probably my most distinctive signature dish.
This recipe is adapted from Cook’s Illustrated. The proportions I use are different but the backbone is the same.
Canola oil (1 cup for marinade, 2 tablespoons for cooking)
Cilantro (1 cup tightly packed, I always include the stems–they give an extra kick of flavor)
Scallions (4, sliced mostly white parts only)
Jalapeños (5, minced- I like these tacos to be a little spicy)
Garlic (3 cloves, minced)
Cumin (1/2-1 tablespoon)
Skirt or flank steak (1.5 lbs)
Lime (1-2, juiced)
12 corn tortillas
Cherry tomatoes (half a carton, sliced in half)
Avocado (1-2, diced)
Cotija cheese (I obviously don’t eat this but when I’m serving a crowd, I offer it)
- Slice steak into 2 inch wide strips. Cooks Illustrated suggests using a fork to stab the meat to allow the flavor of the marinade to soak in, but I probably only do this around half of the time. Season with salt and set aside.
- Mix cilantro, scallions, garlic, jalapeños and canola oil in food processor until well blended into a paste.
- Take around 6 tablespoons of paste and spread on steak. Let sit chilled for an hour. Add lime juice to remaining paste and mix well.
- When ready to cook, remove as much marinade paste as possible from steak. Sprinkle a little bit of sugar on all sides of steak.
- Add canola oil and heat skillet on medium heat. When hot, add steak and cook for 6 mins flipping over once and then 2 mins each on smaller sides. Remove and let sit for 5 mins. Work in batches to avoid crowding the meat.
- Slice steak and add reserved lime cilantro paste. Toss well to coat steak.
- For the corn tortillas, over gas stove, heat tortillas over the open flame flipping once for about 15-30 seconds.
- Serve with tomatoes, avocado and cheese.
BOTTOM LINE: I’ve been making this about three times a month for the past 9 years and I’m still not sick of these tacos.