Steak Tacos
December 9, 2025
Grocery List
Produce
- 1 lime
- 1 onion
- 2 garlic cloves
- Fresh coriander (small bunch)
- 2 tomatoes
- 1–2 jalapeños (optional)
Pantry
- Soft corn or flour tortillas
- Olive oil
- Rice vinegar or white vinegar
- Sugar (pinch, optional for pico de gallo)
Spices
- Salt
- Black pepper
- Ground cumin
- Paprika
- Oregano
Proteins
- 400–500g steak (sirloin, rump, or flank—any UK supermarket cut works)
Other
- Your favourite hot sauce (optional)
Utensils List
- Cast-iron pan or heavy frying pan
- Chopping board
- Sharp knife
- Bowl for salsa
- Tongs
Ingredients (2–3 servings)
- 400–500g steak (thinly sliced or cooked whole then sliced)
- 1 tbsp olive oil
- 1 tsp salt
- ½ tsp black pepper
- 1 tsp ground cumin
- 1 tsp paprika
- ½ tsp oregano
- 2 garlic cloves, minced
- Juice of 1 lime
- 6–8 tortillas
For pico de gallo:
- 2 tomatoes, diced
- ¼ onion, finely diced
- Small handful coriander, chopped
- 1 jalapeño, minced (optional)
- 1 tsp lime juice
- Salt to taste
Meal Prep Steps
- Make the pico de gallo: Combine tomatoes, onion, coriander, jalapeño, lime juice, and a pinch of salt. Mix and set aside.
- Prepare the steak marinade: In a bowl mix olive oil, garlic, lime juice, cumin, paprika, oregano, salt, and pepper.
- Coat the steak: Add the steak to the marinade and rest for at least 15 minutes (or up to 2 hours in the fridge).
- Warm the tortillas: Wrap in foil or keep ready to heat in a dry pan.
Cooking Instructions
- Heat a cast-iron or heavy frying pan over high heat until very hot.
- Add the steak (whole or sliced) and sear 2–3 minutes per side if whole, or 1–2 minutes if sliced. You want strong browning.
- Remove the steak and rest 5 minutes, then slice thinly against the grain if cooked whole.
- Heat tortillas in a dry pan for 20–30 seconds per side until soft and flexible.
- Assemble tacos: tortilla → steak → pico de gallo → squeeze of lime → hot sauce if desired.
Storage & Reheating Instructions
- Cooked steak: Store in an airtight container for up to 3 days.
- Pico de gallo: Best fresh, but keeps 1 day in the fridge.
- Reheating: Warm steak in a pan over medium heat for 1–2 minutes or microwave briefly. Warm tortillas in a pan just before serving.
- Freezing: Cooked steak can be frozen up to 2 months. Do not freeze pico de gallo.