PREP TIME: 20 Min COOK TIME: 20 Min TOTAL TIME: 40 Min YIELD: 4
- 1 pound flank or skirt steak
- 1 medium red onion, sliced
- 2 limes
- 2 tablespoons canola oil, for searing
- 3 poblano peppers, sliced
- 10–12 6-inch flour tortillas
- 1–2 avocados, sliced, for topping
- mexican blend cheese, for topping
- fresh cilantro, for topping
- 1 teaspoon chili powder
- 1 packed teaspoon, brown sugar
- 1 teaspoon cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon paprika
- pinch of salt and pepper to taste
① Remove steak from the oven (30 min) before searing. Combine all steak seasoning ingredients in a small bowl and mix well. Coat both sides of the steak in juice from half a lime, rubbing into the meat. Dry rub each side of the steak with a heaping teaspoon of steak seasoning, fully coating. Let rest for (30 min).
② Meanwhile, thinly slice the poblano peppers and red onion, set aside.
③ Add 1 tablespoon of oil to a cast iron skillet and turn up to medium-high heat. Allow the skillet to become hot first. Place the steak face down and sear undisturbed for (4-5 min). Flip and sear for an additional (4-5 min). Remove from the pan and place on a plate, covered in aluminum foil.
⑤ Place the steak on a cutting board and find the natural graining running lengthwise through the steak. Cut the steak into thin slices AGAINST the grain. This is to ensure the steak is tender and easy to bite. If you slice with the grain, the meat will be much tougher to bite.
⑥ Return the steak to the skillet and sear longer on the stove top if desired (for medium and higher).
Serve directly in the skillet with warm tortillas, sliced avocado, cheese, and lime wedges.
⚠️Cooking steaks at high temps in a skillet tends to get smokey. Open a kitchen window and turn on your kitchen’s overhead vent fan before you start to help with ventilation.
⚠️Temperatures for steak
Rare: 120° F to 125° F
Medium rare: 125° F to 130° F
Medium: 135° F to 140° F
Medium well: 145° F to 150° F
Well done: 160° F and above