Ingredients
1/3 c. fresh orange juice
2 cloves garlic, finely chopped
2 tbsp. plus 1 1/2 tsp. extra-virgin olive oil, plus more for pan
2 tbsp. chopped fresh cilantro (optional)
2 tbsp. fresh lime juice
2 tbsp. reduced-sodium soy sauce
1 lb. flank or skirt steak
12 (6") flour tortillas, cut into quarters
Kosher salt
Freshly ground black pepper
3/4 c. salsa
1/3 c. sour cream
1/3 c. sliced scallions
1/3 c. finely chopped tomatoes
Preparation
Step 1In a medium bowl, whisk orange juice, garlic, oil, cilantro, if using, lime juice, and soy sauce. Step 2Place steak between 2 pieces of parchment and pound with the spiked side of a GoodCook Meat Tenderizer until just tenderized. Place steak in marinade, cover, and refrigerate 1 to 2 hours. Step 3Preheat oven to 350º. Let steak come to room temperature.Step 4Press 2 cut tortilla triangles into each cup of a 24-cup mini muffin tin, forming a mini tortilla bowl.Step 5Bake tortillas until crispy and lightly browned, about 10 minutes. Step 6Lightly oil a cast-iron pan and heat over high until it starts to barely smoke. Cook steak, turning occasionally, until a GoodCook Digital Folding Thermometer inserted into thickest part of steak registers 145º for medium-rare, about 3 minutes per side. Transfer steak to a cutting board; season all over with salt and pepper. Let rest 5 to 7 minutes.Step 7Slice steak against the grain, then cut crosswise into small pieces. Step 8Place a spoonful of salsa into bottom of each tortilla cup, then add a few pieces of steak and top with sour cream. Garnish with scallions and tomatoes.
Before you start whipping up your own taco cups, make sure you’ve got the necessary kitchen gear. For Joanna, the GoodCook Meat Tenderizer is an absolute must for prepping tender meat to absorb as much flavor from the marinade as possible and cook evenly throughout. Bonus: It’s super-easy to clean. In order to make sure that delicious steak is cooked exactly to her and her family’s liking, she turns to the GoodCook Digital Folding Thermometer. Featuring a fold-out probe that accurately reads temperature in less than 3 seconds—which is especially important for meat that can go from perfect to overcooked in a flash—it takes the guesswork out of cooking temperature-sensitive ingredients. Lastly, make sure you have a muffin tin on hand for those nifty tortilla cups, along with a heavy cast-iron skillet to achieve a gorgeous, golden crust on your steak. Happy cooking!
