Southwest Steak Tacos
 
Prep time
Cook time
Total time
 
There is no reason to go out when you can make these restaurant worthy Gluten Free Southwest Steak Tacos in your own kitchen. Flavorful, tender steak topped with an array of delicious toppings!
Author:
Recipe type: Main
Serves: 4 servings
Ingredients
  • 1¼ pound flank steak or tri-tip steak, trimmed of fat
  • 1 teaspoon salt, plus more for seasoning
  • ½ teaspoon pepper, plus more for seasoning
  • ½ teaspoon cumin
  • ½ teaspoon chili powder
  • ½ teaspoon garlic powder
  • ½ teaspoon onion powder
  • ¼ teaspoon cinnamon
  • ¼ teaspoon ground mustard
  • 1 small onion, halved and sliced into thin strips
  • 10 button mushrooms, sliced
  • 3 tablespoons butter, divided
  • 8 corn tortillas
  • Toppings:
  • purple cabbage
  • limes
  • cilantro
  • salsa
  • creamy cilantro dressing
  • pickled or roasted beets
  • crumbled cheese: goat, cotija, or queso fresco
  • sour cream
  • guacamole
Directions
  1. In a small bowl, combine salt, pepper, cumin, chili powder, garlic powder, onion powder, cinnamon, and ground mustard. Mix to combine.
  2. Trim fat from meat and rub spice mixture on all sides. If able, allow to sit for at least 30 minutes in fridge. Take out to room temperature 10 minutes before cooking.
  3. Heat cast iron skillet over medium heat with 2 tablespoon butter. Once butter is melted and pan is hot enough that a drop of water sizzles, place meat in skillet. Cook for 4½ minutes on each side. Remove from heat and allow to sit for 10 minutes before slicing.
  4. While meat is cooking, slice onion in halt and with flat side down, slice thin strips. Wash and slice mushrooms.
  5. After removing meat from pan, add 1 more tablespoon of butter. Once melted, add onions and mushrooms to the pan. Lightly season with additional salt and pepper (they will be slightly seasoned already from drippings in pan) and cook for 5 minutes, stirring occasionally, until tender. Remove from heat.
  6. Cook tortillas according to package directions and slice meat into thin strips across the grain once ready to serve.
  7. Fill tacos with desired toppings according to preference and eat warm.
  8. Store extra meat in an airtight container in fridge for up to 5 days.
Recipe by Breezy Bakes at https://www.breezybakes.com/gluten-free-southwest-steak-tacos/