Steak Tacos

Ingredients

• 680 g (1½ lb)grass-fed sirloin steak, preferably in two large pieces
• ⅓ mediumyellow onion
• 5 clovesgarlic
• 30 ml (2 tablespoons)avocado oil
• 40 ml (2 tablespoons + 2 teaspoons)adobo sauce from canned chipotle peppers
• 15 ml (1 tablespoon)ancho chilli powder
• 11.25 ml (2¼ teaspoons), plus more for finishingDiamond Crystal kosher salt
• 7.5 ml (1½ teaspoons)ground cumin
• 7.5 ml (1½ teaspoons)dried oregano
• 2.5 ml (½ teaspoon)coarsely ground black pepper
• As neededguacamole
• 1 smallred onion, thinly sliced
• 240 ml (1 cup)white vinegar
• 240 ml (1 cup)water
• about 32 g (2½ tablespoons)sugar
• 9 wholeblack peppercorns
• 5 ml (1 teaspoon)Diamond Crystal kosher salt
• 2, quarteredlimes
• about 180 g (2 cups)green cabbage, finely shredded
• about 55 g (½ cup)cotija cheese, not pre-crumbled
• As neededsalsa
• As neededradishes, thinly sliced

Instructions

1. 1

   Blend the marinade

   Blend the onion, garlic, avocado oil, adobo sauce, ancho chilli powder, 11.25 ml salt, cumin, oregano and black pepper until smooth. Put the steak in a resealable bag or bowl, pour over the marinade and turn to coat it all over. Marinate overnight or for at least 5 hours. Take the steak out of the fridge 1 hour before grilling; meanwhile, prepare the pickled onions and guacamole.

2. 2

   Grill the steak

   Heat an outdoor grill or grill pan over high heat. Brush the cooking surface with oil, then add the steak once it is hot.

3. 3

   Rest and chop

   Cook the steak to your preferred doneness, then transfer it to a platter, finish with kosher salt and cover with foil. Rest for 5 minutes, then slice and chop into small cubes against the grain. Keep covered until serving. Warm flour tortillas on a comal until heated through and lightly charred on both sides.

4. 4

   Assemble the tacos

   Warm the flour tortillas on a comal until heated through and lightly charred on both sides. Fill them with steak, shredded cabbage, guacamole, cotija, salsa and pickled onions, then squeeze over plenty of lime.

5. 5

   Quick-pickle onions

   Put the sliced red onion and peppercorns in a bowl. In a small saucepan, bring the water, vinegar, sugar and 5 ml salt to a boil over medium-high heat, stirring until the sugar dissolves. Carefully pour the hot liquid over the onions and use a fork to submerge them. Leave for 45 minutes to cool and pickle; they are ready when bright pink and tender. Store any extra in a clean glass container in the fridge for up to 2 weeks.

What are steak tacos?

Tacos are a Mexican dish built around a tortilla filled with savoury ingredients and finished with toppings. This version uses grilled steak, with a smoky, chilli-forward marinade balanced by tangy pickled onion and fresh cabbage.

The combination works because the toppings offer contrasting textures and flavours: tender meat, crisp vegetables, creamy guacamole and salty cotija. The lime added at the end brings a bright finish.

Nutrition and macros by portion

The nutrition label shows one serving as written: 850 calories, 60g protein, 55g carbs, 42g fat.

The steak supplies most of the protein, while the tortillas, sugar in the pickling liquid and vegetables contribute carbohydrates. The avocado oil, steak, guacamole and cotija provide much of the fat. To balance the plate, add extra shredded cabbage or radishes alongside the tacos.

The marinade matters

Blend the aromatics and seasonings until smooth so the adobo, ancho, cumin and oregano coat the steak evenly. The adobo brings smoky chilli flavour, while the onion and garlic round out the mixture.

Marinating for at least 5 hours gives the seasoning time to cling to the meat; overnight is also allowed by the recipe. Take the steak out of the fridge 1 hour before cooking, as directed.

Get the pickled onions ready

Hot pickling liquid: dissolve the sugar in the vinegar-and-water mixture at a boil before pouring it over the onion. Take care when handling the hot liquid.

Submerged slices: use a fork to keep the onion under the liquid as it cools. After 45 minutes, look for a bright pink colour and tender texture; refrigerate any leftovers in a clean glass container.

Grill and slice for tenderness

Hot surface: preheat the grill or grill pan over high heat and oil it before adding the steak. The recipe gives no exact grilling time, so cook the meat to your preferred doneness.

Against the grain: after a 5-minute rest, cut across the visible muscle fibres, then chop into small pieces. This makes the steak easier to bite through in a taco.

Warm the tortillas

Heat the flour tortillas on a comal until warmed through and marked with a little char on both sides. Keep them covered after warming so they stay pliable while you prepare the fillings.

Build a balanced filling

Crisp cabbage and sliced radishes add crunch alongside the rich steak and creamy guacamole. Pickled onion, salsa and lime contribute tang and freshness.

Crumble cotija over the assembled tacos for a salty finish. Serve with extra lime wedges so everyone can adjust the brightness to taste.

Recipe notes & tips

• Slice the red onion thinly so it pickles evenly in the allotted 45 minutes.
• Blend the marinade until smooth for an even coating on the steak.
• Let the steak rest for the full 5 minutes before chopping.
• Cut across the steak's grain for more tender bites.
• Warm tortillas just before assembling so they remain pliable.
• Add the lime juice at the table to keep the toppings fresh and bright.

Variations

• Extra heat: add more salsa or adobo sauce to the assembled tacos.
• More crunch: increase the shredded cabbage and add extra sliced radishes.
• Citrus swap: squeeze lime over the tacos to finish, as directed, or serve extra wedges on the side.
• Cheese finish: crumble cotija over each taco rather than using pre-crumbled cheese.
• Make-ahead onions: pickle the red onion ahead and refrigerate it in a clean glass container for up to 2 weeks.

Common mistakes to avoid

• Short marinating: the steak needs at least 5 hours in the marinade; allow overnight if convenient.
• Cold steak: take it out of the fridge 1 hour before grilling, as the method directs.
• Unheated grill: oil the grill or grill pan only once its surface is hot.
• Skipping the rest: leave the cooked steak covered for 5 minutes before chopping.
• Slicing with the grain: cut across the fibres to make the steak easier to chew.
• Under-submerged onion: press the slices beneath the pickling liquid with a fork so they pickle evenly.

How to store

Keep extra pickled onions in a clean glass container in the fridge for up to 2 weeks. Store cooked steak and assembled toppings separately in covered containers and refrigerate promptly; reheat the steak gently until hot and assemble fresh tacos when ready to eat.

Frequently asked questions