Street Tacos (Print Version)
# Ingredients:
01 -
1 tablespoon plus 1/4 cup of olive oil.
02 -
1 teaspoon orange zest and 1/4 cup orange juice.
03 -
1 teaspoon lime zest with 2 tablespoons lime juice.
04 -
1 tablespoon of soy sauce.
05 -
A tablespoon of finely chopped garlic.
06 -
A teaspoon of ground cumin.
07 -
1 teaspoon of kosher salt.
08 -
Half a teaspoon of black pepper.
09 -
Optional: 1/2 teaspoon dried oregano.
10 -
1/4 teaspoon of chili powder.
11 -
About 1 1/2 pounds of flank, skirt, or flap steak.
12 -
12 tortillas (corn or flour), about 4 inches wide.
13 -
1/2 cup of finely chopped white onion.
14 -
Half a cup of cilantro leaves.
15 -
Lime wedges for serving on the side.
# Instructions:
01 -
In a bowl, stir together the olive oil, soy sauce, citrus juices, citrus zests, garlic, and all spices.
02 -
Chop the steak into small pieces, roughly 1/2-inch size.
03 -
Toss the steak into the marinade, cover it up, and pop it into the fridge for at least 30 minutes or as long as 8 hours.
04 -
Heat a large skillet with olive oil over a medium-high flame. Sear the steak for 2 minutes, then cook for another minute or two until it's not pink anymore.
05 -
In a hot pan, warm each tortilla for about 10-15 seconds per side until they just start to brown a little.
06 -
Put the cooked steak into each tortilla, sprinkle on the chopped onion and cilantro, and serve with lime wedges on the side.
# Notes:
01 -
You can make this ahead—just marinate up to 8 hours beforehand.
02 -
Want a smoky flavor? Try grilling the steak instead.
03 -
For gluten-free, swap soy sauce for tamari or coconut aminos.