Mexican Sliced Steak Tacos
Steak marinated in a zesty Mexican mixture of herbs and spices is a scrumptious filling for tacos. Choose toppings of your choice to finish.
- 1 can chipotle peppers in adobo sauce
- Juice of 2 limes, divided
- 2 tablespoons honey
- 2 tablespoons Worcestershire
- 1 1/2 teaspoons Mexican oregano
- 4 cloves garlic, finely chopped
- 1/4 cup vegetable oil
- 1 1/2-2 pounds flank steak or top round (sometimes labeled as London Broil), 1-inch thick
- Kosher salt and coarse black pepper
- 16 soft taco-size good-quality (look for a small producer or “handmade” on label) corn or flour tortillas, charred
Mix and match toppings for tacos:
- Corn, scraped fresh from cob then charred in butter or oil over high heat
- Hot pickled vegetables, such as giardiniera, drained and chopped
- Hot pickled jalapeño rings
- Crumbled Queso Fresco or Cotija cheese
- Cilantro leaves
- Thinly sliced red onion
- Shredded cabbage
- Diced ripe tomatoes
- Sliced avocado dressed with lemon or lime juice and salt
Seed the chipotle peppers, then puree with the adobo sauce into a smooth paste. Add 4 tablespoons to a large plastic food storage bag. Place the remainder in a small freezer bag, mark it with the date and contents and place in the freezer for another use. To the large food storage bag, add the lime juice, honey, Worcestershire sauce, oregano, garlic and vegetable oil. Mash up the bag with your hands to combine.
Season the steak with salt and lots of black pepper. Drop it in the bag and press out most of the air as you seal up the bag. Maneuver the marinade evenly around the meat and marinate in the fridge for several hours.
Bring the beef to room temperature. Pre-heat the broiler and set an oven rack one notch up from the center. Shake off the excess marinade, place the beef on a broiler pan and broil for 5 minutes on each side for rare, 12 minutes total for pink center or medium.
Let the meat rest for 5-10 minutes, then thinly slice against the grain. Dress each portion of sliced steak with more lime juice, cilantro and salt. Serve with charred hot tortillas and toppings of your choice.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit