Chopped Steak Tacos With Guac & Pico

Servings: 4

Prep: 20 min

Marinade: 1 - 8 hours

Cook: 10 min

Total: 1 hour 30 min to 8 hours 30 min

Ingredients

Protein

• 1.5 lbs thin-cut beef steak, chopped into little bits

Steak Marinade

• 2 tbsp olive oil

• Juice of 2 limes

• 3 garlic cloves, minced

• 1 tsp chili powder

• 1 tsp paprika

• 1 tsp cumin

• 1 tsp onion powder

• 1 tsp salt

• 1 tsp dried oregano

• ½ tsp black pepper

• ½ tsp chili flakes, optional

• 2 tbsp finely chopped cilantro

Base and Toppings

• Small tortillas, flour or corn

• 10 oz guacamole

• 10 oz pico de gallo

Directions

• Add the steak to a large bowl with 2 tbsp olive oil, lime juice, garlic, chili powder, paprika, cumin, onion powder, salt, oregano, black pepper, optional chili flakes, and cilantro. Toss until evenly coated, cover, and refrigerate for 1–2 hours.

• Heat a large skillet or cast-iron pan over high heat. Add some of the remaining olive oil, then cook the steak in a single layer in batches. Sear without moving for about 1 minute, then stir and cook for another 1–2 minutes, or until browned and cooked to your liking. Add more oil between batches as needed.

• Warm or lightly char the tortillas in a dry skillet until soft with lightly toasted edges.

• Spread guacamole onto each tortilla, top with the seared steak, and finish with a generous spoonful of pico de gallo. Serve immediately with fresh lime wedges.