Add the olive oil, low-sodium soy sauce, lime juice, chili powder, ground cumin, dried oregano and minced garlic cloves to the bag with the steak.
Marinade for at least 30 minutes, or up to 8 hours.
Preheat a grill over medium-high heat, between 350-400 degrees Fahrenheit.
Remove the steaks from the marinade and discard the marinade. Add the steaks to the hot grill.
For a perfect medium rare steak, grill a 1 inch thick steak for 4-5 minutes per side. For a steak that is 1 1/2 inches thick, add 1-2 minutes to the cooking time per side.
Insert an instant read thermometer into the steak. Remove the steak once it reads 130°F for a medium rare steak. For a medium steak, wait until it reaches 140°F and for a medium well steak, wait until it reaches 150°F.
Remove the steak from the grill and let it rest for 5-10 minutes. The internal steak temperature will rise approximately 5 degrees during this time.
Slice the steak thinly, against the grain of the meat.
Add to corn tortillas and top with pico de gallo, cotija cheese and creamy cilantro sauce.
Creamy Cilantro Sauce
Add all of the ingredients to a blender or food processor.
Blend until smooth and creamy.
The nutritional information provided is for one steak taco, with the tortilla, but without any of the toppings.
To make this recipe gluten free, use gluten free soy sauce in the marinade. If serving the tacos on corn tortillas, the other ingredients in the recipe are all naturally gluten free.
While I used top sirloin steak to make this recipe, you can also use flank steak, skirt steak, bottom round steak, eye of round steak, top round steak, chuck steak or chuck eye steak. Just remember that the thinner the cut of steak, the less time it will need on the grill. For instance a flank steak or skirt steak will probably be 1/2 inch thick, or less. For this cut of steak, you will only need to grill it for 2-3 minutes per side.
If you don’t have a grill handy, you can cook the steak in a cast iron skillet, or grill pan on the stove, over medium-high heat. If you don’t have a cast iron skillet or grill pan, use the heaviest skillet you have to cook the steak. Add a small amount of oil to the skillet to prevent sticking. Depending on how large the skillet is, 1-2 teaspoons will do. Cook the steaks the same amount of time, as if you were grilling them.
Do NOT rinse the marinade off of the steak before cooking. If you’re grilling the steak, it can go straight from the marinade onto the grill. If you’re cooking the steak in a skillet, I do recommend patting the steak dry before adding it to the skillet.