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steak taco recipe with Salsa Roja Brush
- Total Time: 50 minutes
- Yield: 4–6 servings 1x
- Diet: General
Description
This steak taco recipe with Salsa Roja Brush offers juicy, tender steak paired with a vibrant, smoky salsa for an unforgettable flavor. It is a family-friendly dish perfect for busy weeknights, transforming a simple piece of steak into a craveable meal.
Ingredients
- 1.5 lbs flank or skirt steak, choose a lean, quick-cooking cut for tenderness
- 12–16 count corn or flour tortillas, your preferred base
- 0.5 cup fresh cilantro, chopped, offers a bright, herbaceous finish
- 2–3 limes, for juice and wedges, provides essential acidity and a fresh burst
- 1 small onion, red or white, thinly sliced, adds crunch and a zingy flavor
- 1 tsp salt
- 0.5 tsp black pepper
- 14.5 oz canned diced tomatoes, fire-roasted if possible, forms a rich, robust base
- 1 tbsp ancho chili powder, delivers smoky, mild heat
- 1 tsp cumin, adds earthy depth
- 1 tsp garlic powder, provides an aromatic backbone (or 2 cloves fresh garlic, minced)
- 0.5 tsp dried oregano, a classic herb that complements the chili
- 1 tbsp apple cider vinegar, lifts the flavors with a tangy kick
- 1 tbsp olive oil, used for sauteing to build a flavorful crust
Instructions
- Prepare the Steak: Pat your steak very dry with paper towels. Season generously with about 1 tsp of salt and 0.5 tsp of black pepper. Let it sit at room temperature for 15 minutes while you prepare the salsa.
- Make the Salsa Roja Brush: In a blender, combine the 14.5 oz can of diced tomatoes, 1 tbsp ancho chili powder, 1 tsp cumin, 1 tsp garlic powder, 0.5 tsp dried oregano, and 1 tbsp apple cider vinegar. Blend until smooth and a rich red color, about 30-60 seconds.
- Cook the Steak: Heat 1 tbsp olive oil in a large 10-inch skillet over medium-high heat until shimmering. Place the steak in the hot pan and sear for 3-5 minutes per side for a beautiful medium-rare doneness, watching for a deep brown crust.
- Brush and Rest: Remove the cooked steak from the skillet and immediately brush generously with the prepared Salsa Roja. Let the steak rest on a cutting board for 5-10 minutes.
- Slice and Finish: Thinly slice the rested steak against the grain, yielding tender strips. Warm your tortillas according to package directions, until they are pliable and soft.
- Assemble Tacos: Fill each warm tortilla with the sliced steak, then top with fresh chopped cilantro, thinly sliced onion, and a generous squeeze of fresh lime juice.
Notes
For a quicker salsa, use store-bought fire-roasted salsa as a base, then stir in the ancho chili powder, cumin, and oregano. Consider a Sheet Pan Method: Arrange brushed steak with sliced bell peppers on a sheet pan, roast at 400°F (200°C) for 12-15 minutes. For flavor variations, add a pinch of chipotle powder to the salsa for a smoky, spicier kick, or a splash of orange juice (about 1 tbsp / 15ml) to brighten the Salsa Roja. Resting the steak is crucial for incredibly juicy, tender meat.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Searing
- Cuisine: Mexican
Nutrition
- Serving Size: 2 tacos (approx. 190 g)
- Calories: 400 calories
- Sugar: 4 g
- Sodium: 500 mg
- Fat: 14 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 45 g
- Fiber: 5 g
- Protein: 28 g
- Cholesterol: 80 mg