Yucatán Steak Tacos
Citrus-and-achiote-marinated ribeye fills warm corn tortillas with tangy quick-pickled red onion and fresh cilantro.
30 min
Prep
20 min
Cook
4
Serves
600
Calories
Macros · per serving
35g protein
41g carbs
33g fat
Ingredients
For 4 servings
- 600 g ribeye steak
- 12 corn tortilla
- 2 tablespoon achiote paste
- ¼ cup orange juice
- ¼ cup lime juice
- 2 clove garlic
- ½ teaspoon dried oregano
- 1 teaspoon salt
- ½ red onion
- 1 tablespoon vegetable oil
- ¼ cup cilantro
Instructions
- 1
Finely grate the garlic into a shallow dish. Mash in the achiote paste, orange juice, 2 tablespoons lime juice, oregano and ¾ teaspoon salt until smooth. Add the ribeye steaks, ideally boneless and about ¾ inch thick, and turn to coat. Refrigerate for 20 minutes.
- 2
Meanwhile, thinly slice the red onion and toss with the remaining 2 tablespoons lime juice and ¼ teaspoon salt. Let stand while the steak marinates, stirring occasionally. Roughly chop the cilantro.
- 3
Heat a large, dry skillet over medium-high heat. Warm the tortillas in batches for 20–30 seconds per side, until pliable, then wrap in a kitchen towel to keep warm.
- 4
Add the oil to the same skillet. Lift the steaks from the marinade, letting the excess drip off, and cook for 3–5 minutes per side, until the center reaches 145°F/63°C. Reduce the heat to medium if the achiote coating darkens too quickly. Transfer to a board and rest for 5 minutes.
- 5
Thinly slice the steak against the grain, cutting long slices into bite-size pieces. Divide among the warm tortillas and top with the pickled onion and cilantro.
Cook it this week.
NeatEat plans Yucatán Steak Tacos — and the rest of your week — around your budget, groceries included.