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Sizzling grilled steak chopped and served on warm corn tortillas with onion, cilantro, and salsa. These high protein, carnivore-approved tacos are a family taco night essential.
Pat the flank steak dry and rub it with vegetable oil, ensuring both sides are evenly coated.
Season the steak with kosher salt, black pepper, and garlic powder; let rest at room temperature for 10–15 minutes for better absorption.
Preheat a grill or cast-iron skillet over high heat. When very hot, add the steak and cook for 4–5 minutes per side to desired doneness (medium-rare to medium recommended for tenderness).
Remove steak from heat and let rest uncovered for 5 minutes before chopping; this prevents juices from running and keeps the meat moist.
While the steak rests, finely dice the white onion and roughly chop the cilantro. Warm the corn tortillas for 30–60 seconds on each side in a dry skillet until pliable.
Chop the rested steak into small, bite-sized pieces against the grain for optimal tenderness.
To assemble, distribute steak evenly onto tortillas. Top each with diced onion, cilantro, a spoonful of salsa, and a squeeze of fresh lime juice.
