For the Steak:
- 1 lb flank or skirt steak
- 1 tbsp beef tallow (for searing)
- Salt and black pepper, to taste
- 1/2 tsp cumin
- 1/2 tsp chili powder
- 1/4 tsp garlic powder
- Juice of 1 lime
- 4-6 corn or flour tortillas (look for seed-oil-free options if possible)
- 1/4 cup diced onion
- 1/4 cup chopped cilantro
- 1 avocado, sliced
- Optional toppings: fresh salsa, sour cream, pickled onions, crumbled cheese (like queso fresco or feta), or lime wedges
Step 1: Season the Steak
1. Prepare the Steak:
- In a small bowl, mix salt, black pepper, cumin, chili powder, and garlic powder. Sprinkle this seasoning mix evenly on both sides of the steak.
- Squeeze the lime juice over the seasoned steak and let it marinate at room temperature for 15-20 minutes, or longer in the fridge for deeper flavor.
1. Heat the Skillet:
- In a cast-iron skillet, melt the beef tallow over medium-high heat until it’s hot and shimmering.
- Add the steak to the skillet and sear for about 3-4 minutes per side for medium-rare, or until it reaches your preferred doneness.
- Remove the steak from the skillet and let it rest for 5 minutes before slicing. Slice it thinly against the grain to maximize tenderness.
1. Heat Tortillas:
- In the same skillet, add the tortillas one at a time and warm them for about 30 seconds per side until they’re soft and slightly charred.
1. Assemble:
- Place a few slices of steak on each tortilla, then top with diced onion, cilantro, avocado slices, and any other desired toppings.
- Serve with lime wedges on the side for a fresh squeeze of lime before eating.
Tips:
- For extra flavor, add a spoonful of fresh salsa or drizzle of hot sauce on top.
- Marinate the steak in advance for extra flavor, even up to a few hours or overnight in the fridge.
Enjoy your delicious seed oil-free steak tacos with beef tallow!