Traditional

Bistec

Name: Bistec
Total time: 30 min
Yield: 12 tacos
Cuisine: Mexican
Ingredients: 2 lb Thin-cut beef sirloin; 1 White onion, sliced; 1 Lime, juiced; 2 tsp Kosher salt; 1 tsp Black pepper; 2 tbsp Neutral oil; 1 cup Salsa roja asada; 1 Avocado, sliced; 1/2 cup Cilantro, chopped; to serve Lime wedges; 12 Flour tortillas

Norteño plancha cooking at its most direct — thin-cut sirloin seared hard, chopped fine with griddled onions, and folded into warm flour tortillas. Thirty minutes, one hot surface, no tricks.

Time: 30 min
Heat
Yield: 12 tacos
Region: Norte

Ingredients

Bistec

To build

Method

Season the sirloin with salt, pepper, and lime juice and let it sit while a plancha or cast-iron skillet gets ripping hot.
Sweep the onions onto one side of the plancha with a little oil and cook, tossing now and then, until golden and soft.
Sear the beef in a single layer on the hot side until browned, flipping once — it cooks fast at this thickness.
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Chop the beef and onions together on the plancha with a spatula until everything is bite-sized and glossy.
Warm the flour tortillas on the edge of the plancha until puffed and soft.
Fill each tortilla with bistec, then top with salsa roja, avocado, cilantro, and a squeeze of lime.