Street Style Steak Tacos with Chipotle Lime Crema
Serves 1
Directions
- 1Cut the steaks into quarter-inch thick strips.
- 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.
- Use two corn tortillas per taco for street tacos.
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