All the methods and tips you need to make perfect steak, each and every time.
We've moved up from the beef taco basement, and boy the amenities are nice up here. After a couple of weeks reporting on various chain tacos, it's finally time to step into the steak taco ring. Who cooks the best carne? Or, really, who even bothers to try making things taste like carne asada? The answer is: basically no one.
Don't let that stop you from reading more, though. We tried 16 different steak taco options from some of the most well-known taco chains. Some, of course, are better than others. Here's what we looked for:
- Steak: Look, this isn't Ruth's Chris or Peter Luger. It also isn't Mexicali Tacos, so while an association with true Mexican carne asada tacos might be stylistically accurate, it's functionally flawed. Chain steak tacos should arrive with a few tasty grill marks, or, at the very least, a nice crust for salty texture. Speaking of which, you've got to season your meat, from the fast food chains to the sit-down joints. Unseasoned, overcooked steak makes a quick death of any taco.
- Toppings: You're likely to find some combination of the following four toppings on any fast food taco: shredded lettuce, tomatoes, shredded cheese and sour cream. For the veggies, it's important that they maintain freshness, both in appearance and bite. No sad, soggy tomatoes or pale cilantro. The cheese (when present) is usually low-grade cheddar, and can often be mixed with a few strands of Jack for a real fiesta! Depending on the steak taco style, sour cream might be replaced by guacamole or a heartier, richer cream sauce, but it should never overpower the remaining ingredients.
- Tortilla: Most steak tacos come with soft tacos as a default, although build-your-own spots will always give you options. For soft tortillas, the preferred variety is generally flour, although corn does occur. Regardless, the tortilla should be warm and pliable, with none of the pale flakiness or gumminess that can come from poorly steamed tortillas.