Steak Tacos

Ingredients

• 450 g (1 pound)flank steak, sliced as thinly as possible across the grain
• 15 ml (1 tablespoon)soy sauce
• 15 ml (1 tablespoon)fresh lime juice
• 60 ml (¼ cup), dividedolive oil
• 10 ml (2 teaspoons)dried chilli powder
• 5 ml (1 teaspoon)ground cumin
• 5 ml (1 teaspoon)smoked paprika
• 5 ml (1 teaspoon)garlic powder
• 2.5 ml (½ teaspoon)onion powder
• 2.5 ml (½ teaspoon)ground coriander
• 5 ml (1 teaspoon)fine salt
• 2.5 ml (½ teaspoon)black pepper
• 2 mediumred onions, thinly sliced
• 2red peppers, thinly sliced
• 1jalapeño pepper, stemmed, deseeded and finely chopped
• 165 g (1 cup)sweetcorn, tinned or frozen, thawed and drained
• 15 g (¼ cup)fresh coriander, chopped
• To tastewarm flour or corn tortillas
• To tastecheese of your choice, grated
• To tastelettuce, shredded
• To tastetomatoes, chopped
• To tastespring onions, thinly sliced
• To tastesoured cream
• To tasteavocado or guacamole

Instructions

1. 1

   Marinate the steak

   Mix the soy sauce, lime juice, olive oil, chilli powder, cumin, smoked paprika, coriander, garlic powder, onion powder, salt and pepper in a bowl. Add the sliced steak and toss to coat. Leave for 30 minutes, or up to 2 hours; do not marinate longer, as the lime juice can affect the meat's texture.

2. 2

   Char the vegetables

   Heat 15 ml (1 tablespoon) of oil in a large cast-iron frying pan over high heat. Add the onions and peppers and cook for 6–8 minutes, until softened and lightly charred, then transfer them to a plate. For extra flavour, quickly char the corn in a dry pan or under the grill before adding it.

3. 3

   Sear the steak

   Add 15–30 ml (1–2 tablespoons) of oil to the same pan. Arrange the steak in a single layer, working in batches if needed, and sear for 1–2 minutes per side until browned but still tender. Add more oil as needed to keep the pan lightly coated.

4. 4

   Combine and finish

   Return the onions and peppers to the pan and add the jalapeño and corn. Toss just until everything is heated through, then stir in the chopped coriander. Taste and add more salt or lime juice if needed.

5. 5

   Fill the tortillas

   Spoon the mixture into warm tortillas and add your choice of toppings. Serve straight away with extra lime wedges.

What are steak tacos?

Tacos are a Mexican dish built around a tortilla filled with savoury ingredients and finished with toppings. This American-style version uses flank steak, a spiced marinade and a colourful mix of charred vegetables.

The combination works because the steak cooks quickly while the onions, peppers and corn bring sweetness and a little char. Fresh coriander, lime and toppings add contrast at the table.

Nutrition and macros by portion

The nutrition label shows one serving as written: 134 calories, 2g protein, 16g carbs, 6g fat.

The tortillas and sweetcorn provide most of the carbohydrates, while olive oil, cheese, soured cream and avocado contribute much of the fat. The steak supplies most of the protein. Add a generous serving of lettuce and tomatoes, or serve with a simple salad, to balance the plate with fresh vegetables.

The marinade and steak

Thin slices: Cutting the flank steak across the grain makes each piece easier to bite. Keeping the slices thin also helps them sear quickly.

Lime and spices: Soy sauce, lime juice and dried spices season the meat before it hits the pan. Keep the marinating time to 30 minutes to 2 hours, as the recipe advises.

Get colour on the vegetables

Hot pan: Give the onions and peppers room to cook over high heat so they soften and pick up some char. Transfer them out before cooking the steak to avoid overcrowding the pan.

Sweetcorn: The corn can go straight into the final mix, or be charred briefly in a dry pan or under the grill for an extra toasted note.

Sear the steak in batches

Single layer: Spread the steak across the hot pan, cooking in batches if necessary. Crowding can reduce browning, so keep the pieces in contact with the pan.

Short cooking: Sear each side for 1–2 minutes, aiming for browned edges while keeping the meat tender. Return it to the pan with the vegetables only long enough to heat everything through.

Finish with fresh toppings

Warm tortillas: Heat the flour or corn tortillas before filling so they are flexible and ready to fold. Keep them warm while you finish the steak mixture.

At the table: Set out grated cheese, shredded lettuce, tomatoes, spring onions, soured cream and avocado or guacamole. Extra lime wedges let everyone adjust the freshness to taste.

Serving and timing

The recipe lists 25 minutes total, but its stated 30-minute marinade means the full process takes at least 30 minutes, or longer if you marinate for up to 2 hours. You can use the marinating time to prepare the vegetables and toppings.

Serve the tacos as soon as the filling is heated through. A side of beans, rice or a simple salad can round out the meal.

Recipe notes & tips

• Slice the steak across the grain as thinly as possible for tender bites.
• Pat the steak lightly if it is very wet before adding it to the hot pan, so it can brown.
• Cook the steak in batches if the pan cannot hold it in a single layer.
• Have the tortillas and toppings ready before searing the steak so you can serve promptly.
• Taste the finished filling before serving and adjust the salt or lime to suit.

Variations

• Extra charred corn: Toast the drained corn briefly in a dry pan or under the grill before adding it.
• Milder filling: Leave out the jalapeño for less heat.
• More heat: Keep some jalapeño seeds or add extra chopped jalapeño at the table.
• Corn tortillas: Use warm corn tortillas for a different flavour and texture.
• Fresh finish: Add extra lime juice and chopped coriander just before serving.

Common mistakes to avoid

• Marinating too long: Keep the steak in the lime-based marinade for no more than 2 hours to protect its texture.
• Crowding the pan: Steak can steam instead of browning, so sear it in batches.
• Using a cool pan: Heat the pan well before adding the steak for a proper sear.
• Overcooking the steak: Follow the brief 1–2-minute sear per side and avoid prolonged reheating.
• Filling cold tortillas: Warm them before assembling so they are flexible.

How to store

Refrigerate leftover steak and vegetables in a covered container for up to 3 days. Reheat gently in a frying pan until hot, and store tortillas and fresh toppings separately; add the toppings just before serving.

Frequently asked questions