A hard char, a squeeze of lime, and a pile of warm tortillas
The beef in a proper street taco isn't a fancy cut. It's lean beef, marinated bright, charred hard and sliced thin — which happens to be a word-for-word description of what the round steaks in your share do best. Thirty minutes in lime, cumin and garlic, a couple of minutes in a ripping-hot pan, and the kitchen smells like a taco stand. Put the tortillas and the onion-coriander salsa in the middle of the table and let everyone build their own. Fridays sort themselves out from there.
Ingredients
- 460g Your Farmer grass-fed beef round steaks (thin-cut)
- 2 limes — 1 juiced, 1 cut into wedges
- 2 cloves garlic, crushed
- 1 tsp ground cumin
- 1 tsp smoked paprika
- 2 tbsp olive oil
- Salt to season
- 1/2 small white onion, finely diced
- Large handful coriander, roughly chopped
- 12 small flour or corn tortillas
Instructions
Whisk the lime juice, garlic, cumin, smoked paprika, oil and a good pinch of salt in a shallow dish.
juice of 1 lime2 cloves garlic1 tsp cumin1 tsp smoked paprikaAdd the steaks, turn to coat, and marinate for 30 minutes at room temperature (or up to 2 hours in the fridge).
460g round steaksMeanwhile, mix the diced onion and most of the coriander with a squeeze of lime and a pinch of salt — that's your salsa.
1/2 white onionhandful corianderHeat a grill pan over the highest heat until properly smoking. Lift the steaks out, letting excess marinade drip off, and cook 1–2 minutes per side until deeply charred at the edges. Rest on a board for 5 minutes.
While the beef rests, warm the tortillas in a dry pan or directly over a low gas flame, a few seconds each side, and keep them wrapped in a clean tea towel.
12 tortillasSlice the steak thinly across the grain, catching every drop of the resting juices.
Serve the beef piled into warm tortillas, topped with the onion-coriander salsa, the remaining coriander and lime wedges for squeezing.
Appears in
In every beef share — Round Steaks (~460g)
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Why Thin Round Chars So Well
The trouble with charring a thick steak is that by the time the outside is properly dark, the inside has raced past where you wanted it. Thin-cut round dodges the problem entirely. Because the steaks in a CSA beef share come thin, the fierce heat gets its blackened, smoky edges in ninety seconds while the centre stays juicy. Round is lean, so the lime-and-oil marinade is doing two jobs — seasoning the surface and carrying a little fat into the pan for that sizzle. Your Farmer® round steaks are 100% grass-fed, and lean grass-fed beef rewards exactly this treatment: high heat, short time, a proper rest, and a strict slice across the grain at the end. Skip that last rule and even a perfectly cooked steak eats tough. And the marinade only needs its 30 minutes because the steaks are thin — the flavour simply doesn't have far to travel.
Swaps and Variations
Topside minute steaks take the same marinade and the same hard char. Corn tortillas are the traditional call; flour ones are easier to find and friendlier for small hands — no judgement either way. Build out the toppings as far as your table likes: smashed avocado, shredded cabbage, crumbled feta standing in for cotija, or the quick-pickled red onion from our beef mince tacos, which doubles as a fridge staple. If coriander divides your table, flat-leaf parsley with extra lime keeps the peace. And if you're wondering which other cuts in the box suit taco night, our guide to every beef cut has the map.
Storage and Leftovers
Cooked, sliced beef keeps in the fridge for up to 3 days. Reheat it fast in a smoking-hot pan — thirty seconds, tossed once — or eat it at room temperature; the microwave turns thin charred beef grey and sad. Leftover beef, rice, salsa and a squeeze of lime makes a lunch bowl that beats anything in the food court. Tortillas keep a week in the fridge and freeze happily for a month. The salsa is best made fresh, but it holds a day — the lime softens the onion's bite overnight, which some of us count as an improvement.
Frequently asked questions
Can I marinate the beef overnight?
Corn or flour tortillas?
How do I get char without burning the spices?
Can I cook these on the barbecue instead?
How many does 460g feed?
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