Quick Bistec Tacos

Step 1

Place the steak on a cutting board and pat it dry with paper towels to remove moisture, which helps it brown better.

Step 2

Slice the steak against the grain into strips about 1/4-inch thick and 2 inches long. Hold the knife at a slight angle as you cut, moving perpendicular to the lines running through the meat.

Step 3

Sprinkle 0.5 tsp salt and 0.25 tsp pepper evenly over all the beef strips, tossing gently with your hands to coat them.

Step 4

Pour 2 tbsp olive oil into a 12-inch skillet and set it over medium-high heat for 90 seconds until the oil shimmers and moves quickly when you tilt the pan.

Step 5

Add the seasoned beef strips to the hot oil in a single layer — they should sizzle immediately. Do not stir for 2 minutes so they develop a golden-brown crust.

Step 6

Stir the beef once and cook for another 1 to 2 minutes until the meat is cooked through and no longer pink inside when you cut into the thickest piece.

Step 7

Transfer the cooked beef to a clean plate using a slotted spoon, leaving the oil behind in the skillet.

Step 8

Place the tortillas directly over the residual heat in the skillet for 20 seconds on each side until they are warm and slightly charred, then stack them on a plate.

Step 9

Cut the lime into 2 wedges and cut the other half into thin slices to serve alongside the tacos.

Step 10

Divide the warm tortillas between two plates, top each with a portion of the beef, and serve with lime wedges for squeezing over the meat.