There are so many different ways you can make steak tacos, but I’m going to throw my hat in the ring in the bid for the ‘best’ way 😄 Follow me…
Tomato Corn Salsa
One of the main attractions of these steak tacos is the salsa. It’s fresh, vibrant and best of all, it’s easy to make and uses simple ingredients. Here’s what you’ll need:
Tomatoes – Any variety you like! I actually used baby plum tomatoes here, just because I had a bunch in the fridge needing to be used. Sweetcorn – I use tinned sweetcorn, but you could cook some corn on the cob if you fancy. Bonus points for lightly charred sweetcorn! Onion – I use red onion, but if you only have white that’ll work just fine. Coriander/Cilantro – This is a must in salsa! If you REALLY don’t like it you can sub parsley. Jalapeño – I use fresh jalapeño but you can get away with jarred jalapeños if that’s what you have. Lime Juice – Brings the salsa to life. Extra Virgin Olive Oil – Adds a silky texture and a gentle background flavour. Seasoning – I add a dash of cumin, alongside the obvious salt and pepper.
Can I make this ahead of time?
Yep! Just tightly store in the fridge until needed. I typically leave out the salt until serving, just so it doesn’t turn too soupy as it rests (salt will draw out the moisture from the tomatoes). Process shots: add ingredients to bowl (photo 1), stir to combine (photo 2).
Steak Tacos
A lot of recipes use thin cuts of steak like Flank, but I usually just go for a Sirloin or Rump. For a recipe like this where the steak is sliced so thinly, it’s more about the prep/cooking of the meat than it is the cut.
Preparing the steak
Whichever steak you choose, here’s some tips to getting the best out of it: I love basting the steaks in some butter and garlic too, but this is optional. Process shots: pat dry and season steaks (photo 1), add to hot pan (photo 2), flip (photo 3), baste (photo 4).
Street Tacos
I love using the small street market corn tortillas you can buy from the supermarket. I find the steak gets a bit lost if your tortillas are too big – these mini ones give you nice bulky tacos!
Cheesy Steak Tacos
Me being me, I’ve obviously gone and added some cheese to each tortilla as they warm in the oven. I opted for a spicy cheese mix, but you can just use Cheddar if that’s what you have! Process shots: add tortillas to tray (photo 1), add cheese (photo 2), bake until cheese melts (photo 3).
Steak Street Tacos
Okay, ready to serve. Here’s what you’ll need:
Tortilla – With the melted cheese. Avocado – Smashed and seasoned with salt. Steak – Very thinly sliced. Salsa – Add as much or as little as you like. Feta – Adds a lovely salty flavour and pairs beautifully with the other fillings. Hot Sauce – This is optional, but I love a few lashes to finish.
Slicing the steak
You’ll want to slice the steak against the natural grain of the meat and with the knife at an angle. This will result in the most tender steak. The very thin slices make the tacos much easier to eat. Process shots: add smashed avo to tortilla (photo 1), add steak (photo 2), add salsa (photo 3), add feta and hot sauce (photo 4).
Serving Steak Tacos
To serve, if I’ve got any leftover coriander/cilantro lurking around I’ll sprinkle over some torn leaves. I also love adding a spoonful of the salsa juices, but that’s totally optional! Alrighty, let’s tuck into the full recipe for these steak tacos shall we?!
How to make Steak Tacos (Full Recipe & Video)
For another delicious steak recipe check out my Ultimate Steak Sandwich! For more similar recipes check out these beauties:
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