Cilantro Lime Steak Tacos Recipes

Steps:

• Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with the chile flakes and some salt and pepper and coat with 2 tablespoons of the olive oil. When the skillet starts to smoke, add the steaks, raise the heat slightly and cook, rotating the steaks every 2 to 3 minutes to make sure they have an even char on all sides, 10 to 12 minutes total. Set the steaks aside, uncovered, to rest. This allows all the juices to redistribute into the steak.
• Wipe out the skillet and set it over medium-high heat. Add 2 of the lime halves to the skillet cut-side down and cook until heavily charred, 3 to 5 minutes. Set aside for serving.
• Combine 1 bunch of the cilantro, the juice of the remaining lime halves, some salt and pepper and remaining 1 tablespoon olive oil in a food processor and process until a paste forms.
• Add the sour cream to a medium bowl and grate in the garlic with a rasp grater. Gently fold in the cilantro paste. Set aside.
• Over an open flame, heat the tortillas 3 at a time for 20 to 30 seconds on each side.
• Slice the steak against the grain. Spread the sour cream mixture on a wide platter and arrange the sliced steak on top. Garnish with the grilled lime halves and remaining cilantro and sprinkle with the chile-lime seasoning if using. Serve with the tortillas.

Steps:

• Heat 1 tablespoon oil in a large skillet over high heat. Season steak with salt and pepper and cook about 5 minutes per side for medium rare. Let steak rest 5 minutes.
• Meanwhile, chop half of cilantro and toss with radishes, onions, chile, lime juice, and remaining 1 tablespoon oil in a medium bowl. Season radish salsa with salt and pepper.
• Slice steak and serve on tortillas topped with radish salsa, queso fresco, and remaining cilantro.

Steps:

• Season the steak all over with adobo seasoning. Squeeze 1 lime half onto the steak and rub garlic all over it. Place on a dish and refrigerate, at least 30 minutes.
• Preheat the oven to 350 degrees F (175 degrees C).
• Heat oil in an ovenproof pan over medium-high heat. Add steak and cook until a crust forms, about 5 minutes. Flip and cook until crusty on the other side, about 5 minutes more.
• Bake steak in the preheated oven until tender, about 30 minutes. Allow steak to cool, about 15 minutes. Slice against the grain.
• Place tortillas on a plate and cover with a damp paper towel. Heat in the microwave until fluffy and warm, about 1 minute.
• Place a portion of steak slices on a tortilla, top with sliced onion and cilantro. Squeeze remaining lime juice on top and add some salsa verde. Repeat with remaining tortillas, steak, onion, and cilantro.

Steps:

• Place the avocado, cilantro, lime juice, water, and salt in a blender or food processor. Blend until smooth and set aside.
• In a small bowl, combine the chili powder, cumin, oregano, salt, pepper, garlic, and lime juice.
• Rub the chili lime rub all over the steak in a thin, even layer.
• Grill the steak on either a grill or stove-top grill pan. To get the "X" grill marks, sear the steak for 1 minute, then adjust about 90 degrees and grill for another minute. Flip the steak when you've achieved desired grill marks and repeat the process on the other side.
• Allow the steak to rest for 5-10 minutes once taken off the heat.
• Slice the steak thinly, against the grain of the meat.
• Prepare the tacos by topping the corn tortillas with a few strips of meat, salsa, the avocado cilantro lime sauce, and cilantro, and serve.
• Enjoy!

Steps:

• Marinate and cook the steak:
• Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper, and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate at least 30 minutes at room temperature or chill up to overnight in refrigerator, tossing occasionally.
• Let steak sit at room temperature 30 minutes before cooking if chilled. Prepare a grill or grill pan for medium-high heat. Remove steak from marinade, scraping off any bits that cling to meat; discard marinade. Grill steak 2-3 minutes per side for medium rare. Let rest 10 minutes before thinly slicing against the grain.
• Assemble the tacos:
• Warm tortillas in a microwave, oven, or over a gas flame. Divide steak among tortillas, then top with salsa, avocado, sour cream, queso fresco, if using, cilantro, and onion. Serve with lime wedges alongside.
• Do Ahead
• Steak can be marinated 1 day ahead; keep chilled.

Steps:

• Sprinkle steak with salt and pepper. In a large skillet, heat 2 teaspoons oil over medium-high heat. Add steak; cook 5-7 minutes on each side or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove from pan., In same skillet, heat remaining oil over medium heat. Add onion; cook and stir 4-5 minutes or until tender. Add jalapeno and garlic; cook 2 minutes longer. Stir in salsa, cilantro, lime juice and pepper sauce; heat through., Thinly slice steak across the grain; stir into onion mixture. Serve in tortillas; top as desired.

Steps:

• Prepare marinade for steak by using the juice from 2 limes, salt, pepper, cilantro and chopped onion.
• Place all these in a plastic zip top style bag along with flank steak. Refrigerate for at least 8 hours or overnight.
• Preheat grill, bbq, George Foreman or oven broiler.
• Grill steaks over coals for about 4-6 minutes per side. Let it rest a few minutes before cutting steak into slices about 1/8-1/4 inch thick.
• Cut remaining limes in half.
• Using the Romaine lettuce leaves, fill with the remaining shredded Romain lettuce, tomatoes, steak strips, cheese and salsa.
• Squeeze juice of half a lime over each wrap, wrap it up and enjoy!

Steps:

• In a medium bowl, mix together the chili powder, salt, black pepper and oil. Toss with the steak strips.
• In another medium bowl, mix together the coleslaw, lime juice, mayonnaise, sour cream, honey, garlic, cumin, jalapeno, cilantro and salt and pepper to taste.
• In a skillet over medium-high heat, add the steak and cook to desired doneness.
• To assemble, place equal amounts of steak on tortillas, top with coleslaw and cheddar, if using; roll up.