2Place the steak strips directly into a Ziploc bag.
3For the marinade, combine 3 tablespoons of olive oil, 2 tablespoons of soy sauce, the juice from two whole limes, 1 teaspoon of salt, 1 teaspoon of black pepper, 1 teaspoon of chili powder, 0.5 teaspoon of smoked paprika, 1.5 teaspoons of cumin, four cloves of minced garlic, and one chopped small Chipotle pepper in a bowl.
4Mix the marinade thoroughly.
5Pour the marinade into the Ziploc bag with the steak.
6Massage the meat in the bag to ensure it's well-coated with the marinade.
7Refrigerate the steak to marinate for at least an hour and up to four hours.
8Dice tomatoes and place them in a bowl for the pico de gallo.
9Finely dice one jalapeno and add it to the bowl.
10Dice half of a medium onion and add it to the bowl.
11Add the juice from one lime to the pico de gallo.
12Add about a teaspoon of chopped cilantro to the pico de gallo.
13Add a healthy pinch of salt and a drizzle of olive oil to the pico de gallo.
14Mix the pico de gallo.
15For the Chipotle lime crema, combine half a cup of sour cream, the juice from half a lime, 2 teaspoons of adobo, one chopped Chipotle pepper, and a pinch of salt.
16Mix the Chipotle lime crema.
17Heat a skillet or thick bottom pan to medium-high temperature.
18Add a high smoke point oil like avocado oil to the hot skillet.
19Cook the steak in a single layer in the hot pan, without overcrowding, for one to two minutes per side.
20Assemble the street tacos using two corn tortillas per taco.
21Add some fresh pico de gallo to each taco.
22Drizzle some Chipotle lime crema over the pico de gallo.
23Sprinkle a little queso fresco on top.
24Optionally, add a little cilantro and some lime juice.
Ingredients
New York strip steak
3 tbsp olive oil
2 tbsp soy sauce
2 limes, juiced
1 tsp salt
1 tsp black pepper
1 tsp chili powder
0.5 tsp smoked paprika or regular paprika
1.5 tsp cumin
4 cloves minced garlic
1 small Chipotle pepper, chopped
tomatoes, diced
1 jalapeno, finely diced
0.5 medium onion, diced
1 lime, juiced
1 tsp chopped cilantro
pinch salt
drizzle olive oil
0.5 cup sour cream
0.5 lime, juiced
2 tsp adobo
1 Chipotle pepper, chopped
pinch salt
high smoke point oil (like avocado oil)
2 corn tortillas
queso fresco
cilantro
lime juice
Equipment
Ziploc bagbowlskillet or thick bottom pan
Tips
You can use any cut of steak, not just skirt or flank steak.
Do not marinate the steak for longer than 4 hours, as the lime juice can break down the meat too much.
Prep the Chipotle lime crema and pico de gallo beforehand to save time.
Don't overcrowd the pan when cooking the steak; cook in a single layer for 1-2 minutes per side.