Garlic Cilantro Steak Tacos
This tender, juicy steak is loaded up with cilantro and garlicky goodness. Paired with my special creamy green sauce, these tacos are just unforgettable. Late-night taco trucks in the city have nothing on a quiet weeknight at home, munching down on these. Every component in these tacos is packed with flavor, and it’s a delightful shock to your taste buds when you take that first bite. Enjoy this on your own or with friends and family for a meal they’ll absolutely love you for making.
Yields4 servings
Ingredients
- For the Steak and Marinade
- 2 lb (907 g) flap meat or boneless steak of choice
- 1 bunch cilantro
- 1/4 onion
- 3 tablespoons (45 ml) lime juice
- 4 cloves garlic
- 1 1/2 teaspoon (9 g) salt
- 3/4 teaspoon black pepper
- 1 teaspoon cumin
- 5 tablespoons (75 ml) olive oil, divided
- 1/2 jalapeño (optional)
For the Creamy Green Sauce- 1 bunch cilantro
- 1/4 cup (60 ml) lime juice
- 5 cloves garlic
- 1/2 jalapeño
- 1/2 cup (120 ml) sour cream
- 1/2 cup (116 g) cream cheese
- 1 teaspoon salt
- For Assembling and Serving
- Mini corn or flour street taco tortillas, heated
- 1 sliced avocado
- Diced red onions
- Chopped cilantro
- Cotija cheese (optional)
- Lime wedges
Directions
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To prepare the steak and marinade, cut the steak into taco-size bits (½-inch [1.3-cm] pieces). Prepare the marinade by combining the cilantro, onion, lime juice, garlic, salt, pepper, cumin, 3 tablespoons (45 ml) of the olive oil and jalapeño (if using) in a blender. Blend until a smooth, dark green sauce has formed. Pour the marinade over the cut steak and set it aside to marinate.
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For the creamy green sauce, combine the cilantro, lime juice, garlic, jalapeño, sour cream, cream cheese and salt in a blender. Blend until a creamy, light green sauce has formed.
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Heat a skillet over high heat and add the remaining oil until it’s very hot. Using tongs, drip off any excess marinade and place the steak on the hot skillet. Cook for 5 minutes, or until cooked to your liking.
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To assemble the tacos, spoon the hot, juicy steak onto the mini tortillas. Layer on the sliced avocado, onions, a generous drizzle of the creamy green sauce, a sprinkle of chopped cilantro and crumbled Cotija cheese (if using). Serve with lime wedges.
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