Tacos are a terrific midweek meal because they cook up fast and don’t require a lot of preparation, other than some chopping and dicing of ingredients. This super-easy steak taco recipe hits all the right notes with its flavorful chili-lime marinade and array of colorful toppings, many of them in bountiful supply at local farmers markets and roadside farm stands.
I’m a big fan of flank steak because it’s relatively lean and cooks up tender (and isn’t super expensive), but you also could use skirt or flat-iron steaks. Grilled red pepper adds a smoky, sweet touch and you’ll want to pile on some salty queso fresco — a soft, slightly tangy cheese that is easily crumbled. Your favorite salsa, chopped onion and sliced avocado are other traditional toppings and don’t forget a good squeeze of fresh lime juice (The dash of acid complements the richer flavors).
I used flour tortillas, but tacos are nothing if not customizable. For a chewier, gluten-free dish, substitute tamari for the soy sauce and use corn tortillas.
Grilled Steak Tacos
Serves 4-6.
2 tablespoons soy sauce
Juice of 1 fresh lime (about 2 tablespoons)
2 tablespoons vegetable oil, divided
3 cloves garlic, minced
2 teaspoons ancho chili powder
1 teaspoon ground cumin
1 teaspoon dried oregano
1 ½ pounds flank steak
1 red bell pepper, seeded and cut into thirds
12 flour tortillas
½ small red onion, diced
Handful chopped fresh cilantro leaves
1 avocado, pitted and sliced
½ cup queso fresco, crumbled
Red or green salsa, for serving
3 limes, cut into wedges
In a medium bowl, combine soy sauce, lime juice, 1 tablespoon canola oil, garlic, chili powder, cumin and oregano.