Steak Taco Recipe

Marinate the Steak

In a bowl, mix olive oil, garlic powder, cumin, chili powder, salt, black pepper, and lime juice. Add the flank steak, ensuring it’s well coated. Cover and let it marinate for at least 30 minutes at room temperature or in the refrigerator for up to 2 hours.

Cook the Steak

Preheat a grill or skillet over medium-high heat. Remove the steak from the marinade and discard the marinade. Cook the steak for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved. Remove from heat and let it rest for 5 minutes before slicing.

Prepare the Tortillas

Heat the corn tortillas in a dry skillet over medium heat for about 30 seconds on each side, or until warm and pliable.

Assemble the Tacos

Slice the rested steak thinly against the grain. On each tortilla, add a portion of sliced steak, diced onion, fresh cilantro, avocado slices, a dollop of sour cream, and a spoonful of salsa.

Cook the Rice

In a saucepan, heat 1 tablespoon of olive oil over medium heat. Add the minced garlic and cook until fragrant. Add the rice and stir for 1-2 minutes. Pour in the chicken broth, add cumin, salt, and black pepper. Bring to a boil, then reduce heat to low, cover, and simmer for 18-20 minutes or until the rice is tender and liquid is absorbed.

Heat the Beans

While the rice is cooking, drain and rinse the canned black beans. In a small saucepan, heat the black beans over medium heat until warmed through, about 5 minutes. Season with salt and pepper to taste.