Excuse the lack of a good taco picture, we just couldn't wait to take a picture before digging in. A great steak taco is marinated, limited to a few cuts (skirt, flank) fresh off the fire or flattop, and quickly put together just in time for a perfect bite, yet, it's hard to do at home unless you and your pals are hanging around the grill with tortillas in hand. We've experimented with a method that can solve a few problems home cooking can run into.
This method involves cooking the meat twice, with refrigeration in between.
What benefits does this method present?
The 2 cook method does not require having to chop meat after it's done cooking, losing precious time and losing juices.
Higher quality meats can be used , and can be cooked to medium yet still be chopped. Traditional methods use cheaper cut of meats that are mostly cooked through, then chopped.
Searing the meat first provides a crust and flavor without having to overcook it.
The tortilla and topping prep is the focus and can be timed much better with the meat.
Ingredients (Serves 4-5 tacos)
Flat Iron, Skirt Steak, Flank or Hanger Steak - 1 portion
Canola Oil
Salt, Garlic Powder, Chile Powder or Fajita mix
Tacos
10 Fresh Corn Tortillas
2 Limes
2 handfuls of chopped cilantro
1 medium red onion - chopped
your favorite salsa verde or hot sauce
optional: guacamole
Equipment
1. Cutting Board (for meat, preferably plastic)
2. Cast Iron or Carbon Steel Pan for high heat searing
3. Stove Top or Grill
4. Non-stick Skillet for tortilla prep
5. Tortilla warmer or kitchen towels
Steps
Starting with a refrigerated flat iron, flank steak, hanger steak, or your favorite cut. Prep the meat by patting it dry and rubbing it with salt, garlic powder and your favorite chili powder mix (both sides).
Heat a cast iron skillet to the highest heat possible, either on the stove or grill.
Sear the meat on each side (pressing down with a spatula) about 2-3 minutes each.
Once seared on each side, set the steak in a glass bowl and refrigerate. (2-8 hours)
Taco prep
Dice the onions, and cilantro
To cook the tortillas, prep a non stick skillet, set to medium high heat.
Add a tsp of canola oil once the pan is ready, add a tortilla and move around to fully cover it with oil.
After 1-2mins, flip the tortilla and cook for another minute. Set aside in kitchen towels and cover. Oil as required as you cook more tortillas.
Steak Finishing
On a plastic cutting board, chop the steak to 1/4 inch cubes. (sanitize when done)
Set a non stick skillet (can be the same one used for the tortillas) to medium high.
Add a tsp of canola oil, then the chopped meat, stirring around quickly about 1.5-2 minutes (judgement call, try out a few pieces if possible). This will allow enough time for the insides to come to a desirable temperature. Top with lime and more salt
Immediately add to the tortillas
Top with your favorite toppings, (cilantro, onions, guac, salsa verde, cotija cheese)
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