Simple ingredients and high heat are the keys to these steak tacos. Tender beef, creamy cheese, fresh avocado, and a squeeze of lime are all you need.
Ingredients
For the Steak
- 1½ pounds sirloin steak
- 1 tablespoon beef tallow
- 1½ teaspoons kosher salt
- ½ teaspoon black pepper
For the Tacos
- 8 small flour tortillas
- 8 ounces white melting cheese (White American, Easy Melt, or Oaxaca)
- 2 ripe avocados, sliced
- 2 limes, cut into wedges
Instructions
1. Season the Steak
Season the sirloin with kosher salt and black pepper. Let stand for 30–60 minutes.
2. Cook the Steak
Heat a cast-iron skillet over medium-high heat until very hot. Add the beef tallow.
Cook the steak for 3–5 minutes per side, or until it reaches your desired doneness. Transfer to a cutting board and let rest for 10 minutes.
3. Chop and Re-Sear
Slice the steak against the grain and chop into bite-sized pieces.
Return the chopped steak to the hot skillet and cook for 30–60 seconds, allowing some of the edges to crisp.
4. Warm the Tortillas
Warm the flour tortillas in a dry skillet until soft and lightly toasted.
5. Assemble the Tacos
Place cheese on each tortilla while warm. Top with chopped steak and sliced avocado.
Serve immediately with lime wedges.
Yield
8 tacos
Cook’s Notes
- White American “Easy Melt” cheese provides the creamy, salty flavor found in many Mexican restaurants.
- Sirloin may be substituted with flank steak.
- A squeeze of fresh lime just before serving brightens the flavors and balances the richness of the beef and cheese.
- Keep the toppings simple. The flavor comes from the beef, cheese, avocado, and lime.