Street Tacos (Carne Asada)

Marinate the steak. In a bowl or zip-top bag, mix olive oil, lime juice, garlic, salt, chili powder, cumin, paprika (if using), and black pepper. Add steak and coat well. Marinate at room temp for 20 to 30 minutes, or refrigerate 30 to 60 minutes (up to about 2 hours).

Make the quick salsa. In a bowl, combine diced tomatoes, onion, jalapeño or serrano, cilantro, lime juice, and salt. Let it sit while you cook so the flavors mingle. Taste and add more salt or lime if it feels flat.

Heat the pan. Set a large skillet or cast iron over medium-high heat until very hot. You want confident sizzle, not a sad whisper. If your pan looks dry, add a thin film of oil.

Sear the steak. Remove steak from marinade and let excess drip off. For better browning, pat the surface lightly dry. Sear 3 to 5 minutes per side depending on thickness, until nicely browned. Aim for 130 to 135°F for medium-rare, 140 to 145°F for medium. For USDA guidance on whole cuts, 145°F plus a rest.

Rest, then slice correctly. Rest steak on a cutting board for 5 to 10 minutes. Slice thinly against the grain. With flank steak, rotate the meat so you cut across the long muscle lines. If you want ultra street-style, chop the slices into small bite-size pieces.

Warm the tortillas. Pour off excess fat if needed, leaving the browned bits. Warm tortillas in the same skillet about 20 to 30 seconds per side until soft and lightly toasted. Stack in a towel to keep warm.

Assemble. Add steak to tortillas. Top with diced onion and cilantro. Spoon on salsa. Finish with a squeeze of lime and hot sauce if you like. (You will get about 12 street-size tacos, roughly 3 per person.)

Optional crisp-edge move. After slicing, toss steak back into the hot skillet for 30 to 60 seconds to re-crisp edges, then serve. This is the little trick that makes people ask where you bought them.