Ingredients:

  • 1 lb sirloin or flank steak, thinly sliced against the grain
  • 2 tbsp olive oil
  • 1/4 cup fresh lime juice
  • 2 cloves garlic, minced
  • 1 tsp ground cumin
  • 1 tsp chili powder
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 1 large avocado, diced
  • 1/4 cup red onion, finely diced
  • 1/4 cup fresh cilantro, chopped
  • 1 tbsp lime juice
  • 1 pinch salt
  • 8 small corn tortillas
  • 1 tbsp butter

Instructions:

  1. Combine the olive oil, lime juice, minced garlic, cumin, chili powder, salt, and pepper in a bowl.
  2. Toss the sliced steak in the marinade, ensuring every piece is coated, and let it sit at room temperature for 10 minutes.
  3. Heat a cast iron skillet or grill over high heat until a drop of water sizzles and evaporates instantly.
  4. Add the steak in a single layer, searing for 2–3 minutes per side without moving the meat until a dark, mahogany-colored crust forms.
  5. Remove the meat from heat and let it rest on a plate for 3 minutes to redistribute juices.
  6. Whisk together the diced avocado, red onion, cilantro, lime juice, and salt to create the fresh taco sauce.
  7. Warm tortillas in a separate pan with butter for 30 seconds per side until pliable and slightly charred.
  8. Spoon the seared steak into the center of the tortilla and top with a generous dollop of the avocado sauce.