This steak taco recipe is made using pan seared sirloin steak. It's seared quickly in a hot pan and the oven finishes cooking the steak to juicy perfection. Load these tacos up with all of your favorite fixings!.
ThermoPro TP18 Ultra Fast Thermocouple Digital Instant Read Meat Thermometer
Lodge Cast Iron Skillet
For the Quick Steak Marinade:
For the Steak:
1 1/2tspavocado oil (or other high smoke point cooking oil)
1 1/2poundssirloin steakat room temperature *SEE NOTES)
For the Tacos (all toppings shown are optional)
8flour tortillas or hard taco shells
1avocadocut into thin slices
4ozCotija cheesecrumbled (or other cheese of your choice)
1/2cuplight sour cream
1cuppico de gallo or salsa
1handful fresh cilantrochopped
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.
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