Description
These steak tacos are a quick and delicious meal featuring juicy, perfectly seared steak, melted cheese, a vibrant homemade salsa, creamy smashed avocado, and a sprinkle of feta, all wrapped in warm street-style tortillas. Perfect for weeknight dinners or entertaining, these tacos deliver big flavor with minimal fuss.
Ingredients
Scale
Salsa
- 150g / 5.3oz Tomatoes, finely diced
- 100g / 3.5oz Sweetcorn
- 1 large fresh Jalapeno, deseeded & finely diced
- 1/2 medium Red Onion, finely diced
- 1/2 small bunch of Coriander/Cilantro, finely diced
- 1 Lime, juice only
- 1/2 tbsp Extra Virgin Olive Oil
- 1/4 tsp Salt
- 1/4 tsp Cumin
- 1/8 tsp Black Pepper
Steak
- 2 x 250g / 9oz Steaks of choice, at room temperature
- 1 tbsp Oil
- 2 tbsp Butter
- 2 cloves Garlic, crushed (optional but recommended)
- Salt & Pepper, as needed
Tacos
- 9–10 Street Market Tortillas
- 150g / 5.3oz Tex Mex/Spicy Cheese Mix, or as needed
- 2 medium Avocados
- 50g / 1.8oz Feta, crumbled
- Hot Sauce, as needed
Instructions
- Preheat Oven: Preheat the oven to 180C/350F to prepare it for melting the cheese on the tortillas.
- Make Salsa: Combine all salsa ingredients in a large mixing bowl. Leave it at room temperature and give it a good mix right before serving for the freshest flavor.
- Cook Steak: Place a large cast-iron or heavy-based pan over high heat. Pat the steaks dry and season both sides generously with salt and pepper. When the pan is hot, add the oil; after 5-10 seconds, place the steaks in. For medium-rare, cook undisturbed for 2 minutes, flip, and cook for 1 more minute. Add butter and garlic, basting for another minute. Remove steaks and let rest for 5 minutes.
- Prepare Tortillas: While the steaks rest, spread the tortillas on two trays and sprinkle each with cheese. Place in the oven for about 3 minutes, or until cheese is melted.
- Smash Avocado: While tortillas are in the oven, roughly smash the avocado. If desired, just scoop and spread onto tacos as you serve.
- Slice Steak: Very thinly slice the steaks at an angle and against the natural grain for maximum tenderness.
- Assemble Tacos: Stack the tortillas as follows: spread smashed avocado and a pinch of salt, layer with steak (add resting juices if desired), spoon over salsa, sprinkle with feta, and finish with hot sauce to taste.
- Serve: Serve immediately and enjoy!
Notes
- Salsa can be made ahead, but store it tightly covered in the fridge and bring to room temp before serving. Add salt right before serving to prevent it from getting too watery.
- Use rump or sirloin steaks about 2cm thick for best results; adjust cooking time for your preferred doneness.
- If street market tortillas are unavailable, substitute any small tortillas.
- If Tex Mex/Spicy cheese mix isn’t available, cheddar works as a substitute.
- Fresh jalapeños are recommended, but pickled/jarred can be used instead. Adjust lime juice as pickled jalapeños add more acidity.
Nutrition
- Serving Size: 1 taco
- Calories: 353kcal
- Sugar: 1.56g
- Sodium: 366mg
- Fat: 20.91g
- Saturated Fat: 7.842g
- Unsaturated Fat: 11.934g
- Trans Fat: 0.351g
- Carbohydrates: 22.42g
- Fiber: 5.1g
- Protein: 21.53g
- Cholesterol: 59mg
