Bistec a la Yucateca Tacos (Yucatán Steak Tacos)
When Alex Henry reworked a classic dish from his childhood for his first restaurant, Sureste Mexican, a food hall in St. Louis, he also happened to engineer an exuberantly flavorful and smart steak taco for home cooks. Bistec a la Yucateca is a common main dish in the Yucátan peninsula often made with skirt or flank steak, but Mr. Henry uses its citrusy, earthy marinade on thinly sliced ribeye for tacos. The cut’s marbled fat keeps the meat juicy for take-out diners, and for home cooks, the method is a game-changer: The thin slices cook quickly, don’t require a thermometer to check doneness and soak up marinade all the way through. It’s also economical, stretching one ribeye to 12 tacos. Mr. Henry tops the tacos with lettuce, cilantro, avocado, lime and a smoky-fresh salsa. Whatever you top it with, you can’t go wrong.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- 1(1-inch-thick, roughly 1 pound) boneless ribeye steak, exterior fat trimmed
- ¼cup lime juice (from 2 limes)
- 2tablespoons orange juice
- 2tablespoons grapefruit juice
- 2tablespoons achiote paste (see Tip)
- 1tablespoon distilled white vinegar
- Salt
- 2garlic cloves, peeled
- 1teaspoon dried Mexican oregano
- 1teaspoon black pepper
- ½teaspoon cumin
- 1tablespoon neutral oil such as grapeseed
- 24corn tortillas
- Neutral oil, for greasing
- Shaved romaine or iceberg lettuce
- Chiltomate salsa (see recipe)
- 1avocado
- Handful of cilantro sprigs
- Lime wedges
Instructions
Step 1
Freeze the steaks until firm, 25 to 30 minutes. Meanwhile, in a blender, combine the lime, orange and grapefruit juices, achiote paste, vinegar, 1 teaspoon kosher salt (or 1/2 teaspoon fine sea salt), garlic, oregano, black pepper and cumin. Blend until smooth. Transfer to a large bowl or resealable container. (Now’s a good time to make the chiltomate salsa, too.)Step 2
Cut the steak in half crosswise and lengthwise, then slice in thirds through the middle (as if you’re cutting open a burger bun). Repeat with the remaining pieces until you have 12 flat, thin pieces. Transfer to the marinade, cover and refrigerate for 4 to 24 hours, stirring occasionally.Step 3
When ready to cook, start by warming the tortillas. Lightly sprinkle the tortillas with water. Lightly grease a large cast-iron skillet or griddle and set over high heat. Working in batches, add one layer of tortillas to the skillet and warm for 30 seconds per side, then another 15 seconds more on the first side. Transfer to a clean kitchen towel, cover, and repeat with the remaining tortillas. Set aside while you cook the steak; reserve the skillet.Step 4
Drain the steak, discarding the marinade, and toss the steak with the oil. Sprinkle with salt. Heat the same skillet or griddle over high. Working in batches, sear the steak until charred and unstuck from the skillet, about 1 1/2 minutes per side.Step 5
Build the tacos by stacking two tortillas, then a small handful of lettuce, one piece of steak and a spoonful of salsa. Use a spoon to scoop a thin sliver of avocado, then add to the tacos, followed by a sprig of cilantro. Serve with lime wedges for squeezing over.