Steak and Salsa Tortillas
Savor the vibrant flavors of Steak and Salsa Tortillas, a quick and satisfying meal that brings together juicy, spice-rubbed flank steak and zesty homemade salsa. Perfectly seasoned with smoked paprika, cumin, and garlic powder, the steak is seared to tender perfection and paired with a refreshing mix of roma tomatoes, red onion, cilantro, and lime juice for a burst of brightness in every bite. Serve these flavorful fillings atop warm corn tortillas, garnished with creamy avocado and a dollop of sour cream for added indulgence. Ready in just 35 minutes, this easy recipe is perfect for a weeknight taco night or a casual gathering with friends. Whether you’re craving bold, smoky spices or fresh, citrusy salsa, these steak and salsa tortillas deliver an irresistible fusion of flavors that will have everyone coming back for seconds!
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Recipe Information
Ingredients
- 450 grams flank steak
- 1 teaspoon smoked paprika
- 1 teaspoon ground cumin
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 2 tablespoons olive oil
- 8 pieces corn tortillas
- 3 pieces roma tomatoes
- 1 small red onion
- 0.25 cup fresh cilantro
- 2 tablespoons lime juice
- 1 optional jalapeño pepper
- 0.5 cup sour cream
- 1 large avocado
Instructions
Begin by preparing the steak. In a small bowl, mix smoked paprika, ground cumin, garlic powder, salt, and black pepper.
Rub the spice mixture evenly onto both sides of the flank steak.
Heat 1 tablespoon of olive oil in a large skillet or grill pan over medium-high heat.
Cook the steak for 4-5 minutes on each side for medium-rare, or longer if you prefer a different doneness. Adjust cooking time based on the thickness of the steak.
Once cooked, transfer the steak to a cutting board and let it rest for 5 minutes before slicing it thinly against the grain.
While the steak rests, prepare the salsa. Finely dice the roma tomatoes, red onion, and jalapeño (if using).
Combine the diced tomatoes, onion, jalapeño, and cilantro in a medium bowl. Add lime juice and a pinch of salt to taste, then mix well.
Warm the corn tortillas in a dry skillet over medium heat, about 30 seconds per side, or directly on a gas flame for a light char if desired.
Assemble the tortillas. Lay a few slices of steak onto each tortilla, followed by a scoop of fresh salsa.
Top with sliced avocado and a dollop of sour cream for extra creaminess, if desired.
Serve immediately and enjoy your steak and salsa tortillas!
Nutrition Facts
Calories |
2890 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 156.6 g | 201% | |
| Saturated Fat | 48.2 g | 241% | |
| Polyunsaturated Fat | 9.1 g | ||
| Cholesterol | 467 mg | 156% | |
| Sodium | 4222 mg | 184% | |
| Total Carbohydrate | 226.3 g | 82% | |
| Dietary Fiber | 45.3 g | 162% | |
| Total Sugars | 23.5 g | ||
| Protein | 166.3 g | 333% | |
| Vitamin D | 0.5 mcg | 2% | |
| Calcium | 512 mg | 39% | |
| Iron | 20.5 mg | 114% | |
| Potassium | 3769 mg | 80% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
