Street-style carne asada tacos: lime-marinated flank steak seared hard, sliced thin against the grain, and piled onto warm corn tortillas with onion, cilantro, and a squeeze of lime. Two tacos per person, taqueria-plain on purpose.
Stir together the lime juice (30 ml), minced garlic, 1 teaspoon cumin, 1 teaspoon chili powder, 3/4 teaspoon salt, and 1/2 teaspoon pepper. Rub it over the flank steak and let it sit 30 minutes at room temperature — and no more than 2 hours in the fridge, or the lime's acid starts turning the surface mealy.
Heat 15 ml (1 tablespoon) of oil in a heavy skillet (frying pan) or grill pan over high heat until it shimmers. Pat the steak lightly, lay it in, and sear 3 to 4 minutes per side for medium — an instant-read thermometer reads 57 to 60°C (135 to 140°F). Flank is best under medium; well-done turns it to leather.
Rest the steak 5 minutes on a board. Find the direction of the muscle fibers and slice thinly ACROSS them, then cut the slices into bite-size pieces. Against-the-grain slicing is what makes flank tender.
Heat the corn tortillas one by one in a dry skillet over medium-high, about 30 seconds per side, until pliable with a few toasted spots. Stack them in a clean kitchen towel to keep them warm and soft.
Pile the steak onto the warm tortillas, top with chopped onion and cilantro, and finish with a squeeze of lime at the table. That's the whole taco — salsa optional, everything else negotiable.
Servings 4
Serving Size 1 of 4 servings
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.