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Chili Lime Steak Tacos with Smoky Roasted Salsa

Chili Lime Steak Tacos with Smoky Roasted Salsa

Juicy flank steak in a bright chili-lime marinade, seared for charred edges, sliced against the grain, and piled into warm corn tortillas with a smoky homemade roasted salsa. Makes 8 tacos.
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Prep Time 20 minutes
Cook Time 15 minutes
Marinating Time 30 minutes
Total Time 1 hour 5 minutes
Course: Dinner
Ingredients Method

Ingredients
  

For the Chili Lime Steak
  • 1 1/2 pounds flank steak or skirt steak
  • 2 tablespoons extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 teaspoon finely grated lime zest
  • 3 garlic cloves minced
  • 1 1/2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon cayenne pepper optional
For the Roasted Salsa
  • 3 Roma tomatoes halved
  • 1 jalapeño halved lengthwise
  • 1/4 medium white onion
  • 1 garlic clove
  • 1 tablespoon fresh lime juice
  • 1/4 cup fresh cilantro
  • 1/4 teaspoon ground cumin
  • 1/2 teaspoon salt or to taste
For the Tacos
  • 8 small corn tortillas
  • 1/3 cup finely diced red onion
  • 1/3 cup chopped fresh cilantro
  • 1/3 cup crumbled Cotija or queso fresco
  • 1 jalapeño thinly sliced, optional
  • 2 limes cut into wedges

Method
 

  1. Prepare the Steak Marinade: In a small bowl, whisk together the olive oil, lime juice, lime zest, garlic, chili powder, cumin, smoked paprika, oregano, salt, black pepper, and cayenne if using. Place the steak in a shallow dish or resealable food-safe bag. Pour the marinade over the steak and turn several times until evenly coated. Cover and refrigerate for 30 minutes to 2 hours. Avoid marinating the steak for an extended period because the acidity from the lime juice can begin to alter the texture of the meat.
  2. Prepare the Roasted Salsa: Preheat the broiler to high, about 500°F (260°C). Arrange the tomatoes, jalapeño, onion, and garlic on a baking sheet. Broil for approximately 5 to 8 minutes, turning as needed, until the vegetables are softened and lightly charred in several places. Remove from the oven and allow to cool for a few minutes. Transfer the roasted tomatoes, jalapeño, onion, and garlic to a food processor or blender. Add the lime juice, cilantro, cumin, and salt. Pulse several times until the salsa is combined but still slightly textured. Taste and adjust the salt or lime juice as needed. Set aside.
  3. Bring the Steak to Room Temperature: Remove the marinated steak from the refrigerator approximately 15 minutes before cooking. Remove it from the marinade and allow excess marinade to drip away. Pat the surface lightly with paper towels; this helps the steak develop a better sear. Discard the remaining marinade.
  4. Cook the Steak: Heat a cast-iron skillet, grill pan, or outdoor grill over high heat until very hot. Place the steak on the hot cooking surface. Cook for approximately 4 to 5 minutes on the first side without moving it unnecessarily. Flip and cook for another 3 to 5 minutes, depending on the thickness of the steak and preferred doneness. For medium-rare, remove the steak at an internal temperature of approximately 130 to 135°F (54 to 57°C). The temperature will rise slightly as the meat rests.
  5. Rest the Steak: Transfer the cooked steak to a cutting board. Allow it to rest for 8 to 10 minutes before slicing. Resting allows the juices to redistribute throughout the meat.
  6. Slice the Steak: Identify the direction of the muscle fibers and slice the steak thinly against the grain. Cut particularly long strips into smaller bite-size pieces if necessary. Spoon any juices from the cutting board over the sliced steak.
  7. Warm the Tortillas: Heat a dry skillet over medium-high heat. Warm each corn tortilla for approximately 20 to 30 seconds per side, until soft and lightly toasted in spots. Keep the warmed tortillas covered with a clean kitchen towel until ready to assemble.
  8. Assemble the Tacos: Divide the sliced chili lime steak among the warm tortillas. Spoon a small amount of roasted salsa over the steak. Top with diced red onion, fresh cilantro, crumbled Cotija or queso fresco, and sliced jalapeño if desired.
  9. Finish and Serve: Serve immediately with fresh lime wedges. Squeeze additional lime juice over each taco just before eating for a brighter chili-lime flavor.