Try this steak taco recipe using pan seared steak and you may never want your steak tacos cooked any other way! A quick steak marinade keeps the meat tender and juicy. Pile on your favorite taco toppings and enjoy!
For the Quick Steak Marinade:
- 1/4 cup Worcestershire Sauce
- 1 tbsp balsamic vinegar
- 1 pinch salt (optional)
- 1/2 tsp black pepper
For the Steak:
- 1 1/2 tsp avocado oil (or other high smoke point cooking oil)
- 1 1/2 pounds sirloin steak, at room temperature *SEE NOTES)
For the Tacos (all toppings shown are optional)
- 8 flour tortillas, or hard taco shells
- 1 avocado, cut into thin slices
- 2 Roma tomatoes, diced
- 4 oz Cotija cheese, crumbled (or other cheese of your choice)
- 1/2 cup light sour cream
- 1 cup pico de gallo , or salsa
- 1 handful fresh cilantro, chopped
Make the quick steak marinade by whisking marinade ingredients together in a bowl. Transfer marinade to a zip top gallon-sized plastic bag or non-reactive dish. Add in the steak, seal the bag or cover dish with plastic wrap.
If you are using a lean cut of meat, allow steak to marinate at room temperature for 30 minutes. For fattier cuts of beef, marinate refrigerated for 6 hours or up to 24 hours.
As the steak marinates, prepare taco toppings and set aside for later.
Set your oven to 400 degrees F.
Heat a cast iron skillet or other oven proof skillet over medium-high heat on the stove top until the pan is searing hot.
Add a tablespoon of avocado oil (it has a very high smoke point, so it won’t burn once you put the pan into the oveand sear the steak for 1 minute on each side.
Once the steak has a good sear, place the cast iron skillet into the preheated oven. For a medium-rare steak, cook for 8-10 minutes, or until a meat thermometer registers 140 degrees Fahrenheit in the thickest portion of the meat. If you prefer your steak well done, wait until the thermometer reaches 150 If you want your steak rare, cook it to 135 degrees F.
Remove the pan from the oven and transfer the steak to a cutting board or plate. Tent the steak with aluminum foil and allow it to rest for at least 10 minutes. The steak will continue to cook (this is called “carryover cooking”) and it will temp up about 5 degrees it rests.
After the steak has rested, cut it across the grain into thin slices.
Serve the steak warm on tortillas along with your favorite taco toppings.
When you are cooking steak in an oven, the steaks should be at least 1 1/2 inches thick. Steaks thinner than that are more likely to over cook in the oven. If you don’t want to use sirloin, just be sure that the steak is thick enough.