Mexican-Style Steak Tacos with Onion and Cilantro

Ingredients

• 600 g beef rump or sirloin steaks, about 2 cm thick
• 1 tablespoon neutral oil
• 1 teaspoon ground cumin
• 1 teaspoon sweet paprika
• 1/2 teaspoon dried oregano
• 3/4 teaspoon fine salt, divided
• 1/4 teaspoon black pepper
• 12 small corn tortillas
• 1 small white onion, finely diced
• 20 g cilantro, chopped
• 2 limes, cut into wedges
• 150 g ready-to-eat tomato salsa

Instructions

1. Prepare the toppings. Mix the onion and cilantro in a small serving bowl and refrigerate until needed. Put the salsa in a separate bowl. Pat the steaks thoroughly dry with kitchen paper. Mix cumin, paprika, oregano, 1/2 teaspoon salt and pepper, then rub over both sides. Wash hands and clean the raw-meat board before using it again.
2. Heat the skillet. Set a large heavy skillet over medium-high heat until hot. Add the oil and swirl. Lay in the steaks with space between them; use two batches if they would touch. Avoid constantly moving them during the first couple of minutes so a browned surface can form.
3. Cook and measure. Cook for roughly 3–5 minutes on each side, adjusting the heat if the spices darken too quickly. Timing depends on steak thickness and pan heat. For whole beef steaks, check at least 63°C/145°F in the thickest part with a food thermometer and allow a minimum 3-minute rest before cutting.
4. Warm the tortillas. While the steaks rest on a clean board, heat the tortillas in a separate dry skillet for about 20–30 seconds on each side until pliable. Keep them wrapped in a clean cloth. If your tortillas are brittle, lightly dampen them first rather than frying them until crisp.
5. Slice across the grain. Identify the direction of the muscle fibres and slice across them into thin strips. Chop the strips into short, bite-size pieces. Toss with the juices released during resting and taste a cooked piece before adding any of the remaining 1/4 teaspoon salt.
6. Build small tacos. Divide the steak among the tortillas. Add onion and cilantro, a little salsa and a squeeze of lime. Serve immediately and let everyone add more salsa at the table. Keep toppings modest so the tortillas fold without splitting.

Tips and troubleshooting

If the steak steams in grey liquid, the pan is crowded or insufficiently hot; cook the remaining meat in smaller batches. Slicing along the grain makes even well-cooked steak feel chewy. Double up very thin tortillas if they tear under the filling.

Substitutions

Use a mild roasted-tomato salsa for less heat, or add sliced fresh chilli at the table. Parsley can replace cilantro for a different flavour. Small flour tortillas work, but change the allergens and texture.

Allergen notes

Corn tortillas are often made without wheat, but check the package and salsa for gluten and cross-contact. Flour tortillas contain wheat. This version has no added dairy.

Storage and reheating

Refrigerate cooked leftovers in shallow covered containers within 2 hours, or within 1 hour above 32°C/90°F. Keep the refrigerator at 4°C/40°F or colder and use cooked leftovers within 3–4 days. Reheat cooked fillings thoroughly to 74°C/165°F. Store salad and cold sauces separately; reheat only the portion needed. Discard food left out beyond these limits. Assemble fresh bread or tortillas only after reheating the filling; stored assembled sandwiches and tacos become soggy.

Food safety references: USDA safe cooking temperatures and leftovers and food safety.