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Make the quick steak marinade by whisking marinade ingredients together in a bowl. Transfer marinade to a zip top gallon-sized plastic bag or non-reactive dish. Add in the steak, seal the bag or cover dish with plastic wrap.
If you are using a lean cut of meat, allow steak to marinate at room temperature for 30 minutes. For fattier cuts of beef, marinate refrigerated for 6 hours or up to 24 hours.
As the steak marinates, prepare taco toppings and set aside for later.
Set your oven to 400 degrees F.
Heat a cast iron skillet or other oven proof skillet over medium-high heat on the stove top until the pan is searing hot.
Add a tablespoon of avocado oil (it has a very high smoke point, so it won’t burn once you put the pan into the oveand sear the steak for 1 minute on each side.
Once the steak has a good sear, place the cast iron skillet into the preheated oven. For a medium-rare steak, cook for 8-10 minutes, or until a meat thermometer registers 140 degrees Fahrenheit in the thickest portion of the meat. If you prefer your steak well done, wait until the thermometer reaches 150 If you want your steak rare, cook it to 135 degrees F.
Remove the pan from the oven and transfer the steak to a cutting board or plate. Tent the steak with aluminum foil and allow it to rest for at least 10 minutes. The steak will continue to cook (this is called “carryover cooking”) and it will temp up about 5 degrees it rests.
After the steak has rested, cut it across the grain into thin slices.
Serve the steak warm on tortillas along with your favorite taco toppings.