How to Make Steak Taco
- cook TIME 17 mins
- prep TIME 10 mins
- total TIME 27 mins
Ingredients (15)
- 14 oz flank steak
- 8 6-inch flour tortillas
- 8 oz avocados peeled and sliced
- 4 oz romaine lettuce
- 6 oz cherry tomatoes halved
- 2 oz red onions half ring sliced
- 1 oz jalapeño sliced
- 1/4 cup coriander chopped
- 1 tbsp olive oil
- 1/2 tbsp lime juice
- 2 tbsp Japanese mayonnaise
- 0.5 oz feta cheese
- 1/4 tsp salt
- 1/2 tsp pepper
- 1/2 tsp dried oregano
INSTRUCTIONS
Prep:
Prepare the Lettuce: Cut out the core, remove the outer layer, then cut or shred the leaves into large pieces.
Slice the Avocados: Cut lengthwise in half, remove the seed, then start peeling off the skin from the tip. Once done, cut the green part into thin slices.
Cut the Onions: Cut in half and remove the papery skin. Lay the half horizontally flat, cut off the ends, then thinly slice into half rings.
Chop the Coriander: Remove the stems, bunch the leaves together on one hand then chop with a rocking motion into small pieces.
Cook:
Season the Beef: In a large bowl or plate, season 14 oz flank steak by rubbing 1/4 tsp salt, 1/2 tsp pepper, 1/2 tsp dried oregano, and 1/2 tbsp lime juice all over the beef’s surface to evenly spread.
Pan-sear the Beef: In a pan over medium heat, pan-sear both sides of the seasoned flank steak with 1 tbsp olive oil for around 5 minutes until brown then lower the heat and continue searing for another 5 minutes.
Bake the Tortillas: Preheat the oven to 375 °F. Flip a muffin pan over and arrange 8 6-inch flour tortillas between the cups into a taco shell shape. Bake for 4 minutes.
Slice the Beef: On a chopping board with a sharp chef’s knife, cut the cooked beef across the grains into 1/2 inch-thick pieces.
Fill the Tacos and Serve: Spread 2 tbsp Japanese mayonnaise on the inside of the tortilla shells then fill them with the cooked beef, 8 oz avocados, 4 oz romaine lettuce, 6 oz cherry tomatoes, 2 oz red onions, 1 oz jalapeño, 1/4 cup coriander, and 0.5 oz feta cheese. Enjoy.
