Entree: Mexico – Nuevo Leon / Monterrey – Tacos de Bistec (Grilled or pan-seared thinly sliced steak served on corn tortillas with onion, cilantro, and lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 10 min

Total 1 hr

Ingredients

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate; oz means weight ounces, not fluid ounces.

- 1.5 lb (680 g) skirt or flank steak
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)
- 12 corn tortillas (6-inch (15.2 cm))
- 1 medium white onion, finely chopped
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- 2 tbsp (30 ml) melted butter or additional oil for warming tortillas
- Optional: 2 jalapeños or serranos, charred and sliced (no metric required)

Show original ingredient measurements

- 1.5 lb (680 g) skirt or flank steak
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)
- 12 corn tortillas (6-inch)
- 1 medium white onion, finely chopped
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- 2 tbsp (30 ml) melted butter or additional oil for warming tortillas
- Optional: 2 jalapeños or serranos, charred and sliced (no metric required)

Instructions

U.S. measurements first, metric equivalents in parentheses. Conversions are approximate.

1. Combine vegetable oil, minced garlic, lime juice, salt, and pepper in a shallow dish. Add the steak and turn to coat; marinate at room temperature 20–30 minutes or refrigerate up to 2 hours and bring back to room temperature before cooking.
2. Heat a cast-iron skillet or grill to high. Pat steak dry, then sear 3–5 minutes per side for medium-rare, adjusting time for thickness. Remove and let rest 5–10 minutes.
3. While steak rests, warm tortillas: brush lightly with melted butter or oil and heat on a dry skillet over medium heat 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel.
4. Thinly slice the steak against the grain into bite-sized strips, about 1/4-inch (0.635 cm) thick.
5. Assemble tacos: place a few slices of steak on each warm tortilla, top with chopped onion and cilantro, add sliced charred peppers if using, and finish with a squeeze of lime.
6. Serve immediately with extra lime wedges and your favorite salsa roja or salsa verde on the side.

1. Combine vegetable oil, minced garlic, lime juice, salt, and pepper in a shallow dish. Add the steak and turn to coat; marinate at room temperature 20–30 minutes or refrigerate up to 2 hours and bring back to room temperature before cooking.
2. Heat a cast-iron skillet or grill to high. Pat steak dry, then sear 3–5 minutes per side for medium-rare, adjusting time for thickness. Remove and let rest 5–10 minutes.
3. While steak rests, warm tortillas: brush lightly with melted butter or oil and heat on a dry skillet over medium heat 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel.
4. Thinly slice the steak against the grain into bite-sized strips, about 1/4-inch thick.
5. Assemble tacos: place a few slices of steak on each warm tortilla, top with chopped onion and cilantro, add sliced charred peppers if using, and finish with a squeeze of lime.
6. Serve immediately with extra lime wedges and your favorite salsa roja or salsa verde on the side.