Steak Tacos (easy & delicious!)
Here I'll show you how to easily whip up steak tacos in the most delicious way possible!
Servings: 3 people
Cost: £4 / $5
Equipment
- Sharp Knife & Chopping Board
- Large Mixing Bowl (for salsa)
- Kitchen/Parchment Paper (for drying steaks)
- Large Cast-Iron or Heavy-Based Pan & Tongs (for cooking steaks)
- 2 Large Baking Trays (for cheesy tortillas)
Ingredients
Salsa
- 150g / 5.3oz Tomatoes, finely diced
- 100g / 3.5oz Sweetcorn
- 1 large fresh Jalapeno, deseeded & finely diced (see notes)
- 1/2 medium Red Onion, finely diced
- 1/2 small bunch of Coriander/Cilantro, finely diced
- 1 Lime, juice only
- 1/2 tbsp Extra Virgin Olive Oil
- 1/4 tsp EACH: Salt, Cumin
- 1/8 tsp Black Pepper
Steak
- 2x 250g/9oz Steaks of choice, at room temp (see notes)
- 1 tbsp Oil
- 2 tbsp Butter + 2 crushed cloves of Garlic, optional but recommended
- Salt & Pepper, as needed
Tacos
- 9-10 Street Market Tortillas (see notes)
- 150g / 5.3oz Tex Mex/Spicy Cheese Mix, or as needed (see notes)
- 2 medium Avocados
- 50g / 1.8oz Feta, crumbled
- Hot Sauce, as needed
Instructions
- Preheat the oven to 180C/350F.
- Combine all of the salsa ingredients in a large mixing bowl. Leave at room temp and give it a good mix before serving.
- Place a large cast-iron or heavy-based pan over high heat. Pat the steaks dry with kitchen/parchment paper then generously season both sides with salt and pepper. Once the pan is very hot add 1 tbsp oil, leave for 5-10 seconds, then add both steaks. For medium-rare leave undisturbed for 2 minutes, then flip and fry for a further minute. Add the butter and garlic and baste for a further minute then remove and rest the steaks to one side for 5 minutes.
- As they rest, spread the tortillas out on 2 trays and sprinkle each one with cheese. Place in the oven for 3 minutes, or until the cheese melts. During this time you can roughly smash the avocado, although if you're short on time you can just scoop it out and smash onto the tacos as and when you're serving.
- Very thinly slice the steaks, ensuring you slice with the knife at an angle and against the natural grain of the meat.
- Stack the tortillas: smashed avo + pinch of salt, steak + some resting juices if desired, salsa, feta, hot sauce. Tuck in and enjoy!
Video
Notes
a) Salsa - You can make this ahead of time, just tightly store it in the fridge and bring it back to room temp before needed (steak + cold toppings = bad time). I typically leave out the salt until before serving if I'm preparing ahead of time, just to prevent it from turning soupy, although it's not a huge deal.
b) Steaks - I typically use rump or sirloin steaks which are around 2cm thick. 2 minutes each side will offer medium rare, but use your best judgement depending on the steaks you have and your preferred doneness.
c) Tortillas - You'll find the Old El Paso small street market tortillas in most supermarkets (I get mine from Morrisons). If you can't find them just use any small tortillas you can find.
d) Cheese - Morrisons sell both Tex Mex Cheese blend and Spicy Cheese Mix and I'm sure other supermarkets will sell something similar. If you can't find anything similar just use Cheddar.
e) Jalapeños - A lot of supermarkets sell fresh jalapeños (in the packets near the fresh herbs). You could sub pickled/jarred jalapeños and just work to preference. You might want to use a little less lime juice if you're doing that because the pickled jalapeños will already off a bit of acidity.
e) Calories - Per taco.
Nutrition
Calories: 353kcal | Carbohydrates: 22.42g | Protein: 21.53g | Fat: 20.91g | Saturated Fat: 7.842g | Polyunsaturated Fat: 2.954g | Monounsaturated Fat: 8.98g | Trans Fat: 0.351g | Cholesterol: 59mg | Sodium: 366mg | Potassium: 470mg | Fiber: 5.1g | Sugar: 1.56g | Vitamin A: 417IU | Vitamin C: 9.5mg | Calcium: 173mg | Iron: 2.13mg