This seared steak taco recipe comes together quickly and is great for a weeknight meal. I recommend using corn tortillas in this recipe, the corn adds to the overall flavor profile of the tacos. Add avocados for an optional creamy element.
Salsa macha is vibrant Mexican chili oil made with toasted chilies, nuts and/or seeds blended into a neutral oil. Since it is not widely available I’d recommend to make your own oil using the recipe here.
It also adds a deep spice flavor and pairs perfectly with the seared steak. But if you don’t want to make or buy salsa macha you can substitute with chili crisp. It also pairs well on anything from seafood to vegetables or meat.
It is so easy to char things over a gas stove, just set the flame of a burner to high and use tongs to carefully char the corn or green onions all over. But if you do not have a gas stove, char the corn and green onion by spreading them on a sheet pan in an even single layer. Next, put them under the broiler set to high, turning occasionally until charred all over.
Skirt steak is a tough, long cut with a thick visible grain that comes from the plate of the cow, the underside of the cow. It has an intense beef flavor and is best cooked quickly in an extremely hot pan or on a grill since it is a tougher and thin cut of meat. While flank steak is a different cut, it is similar and can be easily substituted if skirt steak is unavailable.
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