Steak Tacos

The best steak tacos are marinated, grilled, and served with guacamole, pickled red onions, and cotija cheese. Tender steak is nestled between warm tortillas and served with all your favorite toppings for a delicious, satisfying meal.

📝 Ingredients

• 1 1/2 pounds grass-fed sirloin steak, (preferably two large pieces)
• 1/3 medium yellow onion
• 5 cloves garlic
• 2 tablespoons avocado oil
• 2 tablespoons + 2 teaspoons adobo sauce from canned chipotle peppers
• 1 tablespoon ancho chili pepper
• 2 1/4 teaspoons kosher salt, plus more for finishing, (Diamond Crystal )
• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons oregano, (dried)
• 1/2 teaspoon black pepper, ( coarsely ground)
• guacamole recipe
• 1 small red onion, (thinly sliced using a mandoline)
• 1 cup white vinegar
• 1 cup water
• 2 1/2 tablespoons sugar
• 9 whole black peppercorns
• 1 teaspoon kosher salt, (Diamond Crystal )
• 2 limes, (quartered, for squeezing)
• 2 cups green cabbage, (finely shredded)
• 1/2 cup cotija cheese, (not pre-crumbled)
• salsa
• radishes, (thinly sliced)

👨‍🍳 Instructions

1. 1Make the marinade. Add all ingredients to a blender or food processor and blend until smooth. Place steak in a resealable plastic bag or mixing bowl and pour marinade over the meat. Mix until steak is completely coated. Marinate overnight or at least 5 hours. One hour before grilling meat, remove from the refrigerator and set on the countertop to come to temperature. Meanwhile, make the pickled red onions and guacamole.
2. 2Grill steak. Preheat outdoor grill on high heat (or grill pan) on high heat. Brush grill (or grill pan) with oil and add steak once surface is hot.
3. 3Rest and chop. Once steak is cooked to desired doneness, place on a platter, finish with kosher salt, and cover with foil. Leave for 5 minutes to rest, then slice and chop against the grain into small cubed pieces. Keep covered until ready to serve. Heat flour tortillas on a comal until warmed through with a little char on both sides.
4. 4Assemble and serve. Heat flour tortillas on a comal until warmed through with a little char on both sides. Assemble tortillas with steak, shredded cabbage, guacamole, cotija cheese, salsa, pickled onions, and a generous squeeze of lemon.
5. 5--- Pickled Red Onion ---
6. 6Place onions and black peppercorns in a bowl. Add water, vinegar, sugar, and salt in a small saucepan and bring to a boil over medium-high heat. As soon as the mixture comes to a boil and sugar has completely dissolved, carefully pour liquid over onions. Use a fork to ensure onions are completely submerged and set aside for 45 minutes to cool and quick-pickle. Onions are ready once they are bright pink and tender.Keep in mind this recipe will yield leftovers. Simply place extra in a sterile glass container and in the fridge for up to 2 weeks.