Entree: Mexico – Nuevo Leon / Monterrey – Tacos de Bistec (Grilled or pan-seared thinly sliced steak served on corn tortillas with onion, cilantro, and lime)

Food safety reminder: Follow safe food-handling practices and use a food thermometer to verify safe internal cooking temperatures.

Serving Size: 4

Approximate Time

Prep 40 min

Cook 10 min

Additional 10 min

Total 1 hr

Ingredients

- 1.5 lb (680 g) skirt or flank steak
- 2 tbsp (30 ml) vegetable oil
- 2 cloves garlic, minced
- 1 tsp (5 g) kosher salt
- 1/2 tsp (1 g) freshly ground black pepper
- 2 tbsp (30 ml) fresh lime juice (about 2 limes)
- 12 corn tortillas (6-inch)
- 1 medium white onion, finely chopped
- 1/2 cup (15 g) fresh cilantro, chopped
- 2 limes, cut into wedges
- 2 tbsp (30 ml) melted butter or additional oil for warming tortillas
- Optional: 2 jalapeños or serranos, charred and sliced (no metric required)

Instructions

1. Combine vegetable oil, minced garlic, lime juice, salt, and pepper in a shallow dish. Add the steak and turn to coat; marinate at room temperature 20–30 minutes or refrigerate up to 2 hours and bring back to room temperature before cooking.
2. Heat a cast-iron skillet or grill to high. Pat steak dry, then sear 3–5 minutes per side for medium-rare, adjusting time for thickness. Remove and let rest 5–10 minutes.
3. While steak rests, warm tortillas: brush lightly with melted butter or oil and heat on a dry skillet over medium heat 30–45 seconds per side until pliable and slightly charred. Keep wrapped in a clean towel.
4. Thinly slice the steak against the grain into bite-sized strips, about 1/4-inch thick.
5. Assemble tacos: place a few slices of steak on each warm tortilla, top with chopped onion and cilantro, add sliced charred peppers if using, and finish with a squeeze of lime.
6. Serve immediately with extra lime wedges and your favorite salsa roja or salsa verde on the side.