Best Cilantro Lime Steak Tacos Recipes

Hanger Steak Tacos with Cilantro-Lime Crema and Charred Limes image

Provided by Elena Besser

Time 30m

Yield 4 to 6 servings

Number Of Ingredients 10

1 1/2 pounds hanger steak, cut into 4 pieces, center membrane removed
1 teaspoon crushed red chile flakes
Kosher salt and freshly ground black pepper
3 tablespoons olive oil
2 limes, halved
2 bunches fresh cilantro
1 cup sour cream
1 clove garlic
12 corn tortillas
1 teaspoon chile-lime seasoning, such as Tajin, optional

Steps:

Heat a large cast-iron skillet over medium-high heat. Sprinkle the steaks with the chile flakes and some salt and pepper and coat with 2 tablespoons of the olive oil. When the skillet starts to smoke, add the steaks, raise the heat slightly and cook, rotating the steaks every 2 to 3 minutes to make sure they have an even char on all sides, 10 to 12 minutes total. Set the steaks aside, uncovered, to rest. This allows all the juices to redistribute into the steak.
Wipe out the skillet and set it over medium-high heat. Add 2 of the lime halves to the skillet cut-side down and cook until heavily charred, 3 to 5 minutes. Set aside for serving.
Combine 1 bunch of the cilantro, the juice of the remaining lime halves, some salt and pepper and remaining 1 tablespoon olive oil in a food processor and process until a paste forms.
Add the sour cream to a medium bowl and grate in the garlic with a rasp grater. Gently fold in the cilantro paste. Set aside.
Over an open flame, heat the tortillas 3 at a time for 20 to 30 seconds on each side.
Slice the steak against the grain. Spread the sour cream mixture on a wide platter and arrange the sliced steak on top. Garnish with the grilled lime halves and remaining cilantro and sprinkle with the chile-lime seasoning if using. Serve with the tortillas.

Cilantro Lime Steak Tacos image

Provided by Tinamama

Categories Steak

Time 8h10m

Yield 4 serving(s)

Number Of Ingredients 12

1 1/2 lbs flank steaks
2 limes, cut in wedges
2 limes, juice of
1 teaspoon salt
1/2 teaspoon pepper
1 cup fresh cilantro, chopped
2 tablespoons onions, chopped
8 large romaine lettuce leaves (whole, washed and dried)
2 cups lettuce, chopped (use remaining Romaine)
2 cups low-fat cheddar cheese, shredded
1 cup diced tomato
salsa, your choice

Steps:

Prepare marinade for steak by using the juice from 2 limes, salt, pepper, cilantro and chopped onion.
Place all these in a plastic zip top style bag along with flank steak. Refrigerate for at least 8 hours or overnight.
Preheat grill, bbq, George Foreman or oven broiler.
Grill steaks over coals for about 4-6 minutes per side. Let it rest a few minutes before cutting steak into slices about 1/8-1/4 inch thick.
Cut remaining limes in half.
Using the Romaine lettuce leaves, fill with the remaining shredded Romain lettuce, tomatoes, steak strips, cheese and salsa.
Squeeze juice of half a lime over each wrap, wrap it up and enjoy!

Nutrition Facts : Calories 418.4, Fat 18.5, SaturatedFat 8.4, Cholesterol 127.7, Sodium 1034.1, Carbohydrate 11.4, Fiber 3.2, Sugar 3.5, Protein 51.7