Charred Scallion Steak Tacos

Charred Scallion Steak Tacos

Serves: 2 people
Prep Time: 20 minutes
Charred Scallion Steak Tacos


  • I pound skirt steak
  • 2 1/2 tablespoon sesame seeds
  • 1 tablespoon taco seasoning, plus more for sprinkling
  • ¼ teaspoon salt
  • 1 tablespoon vegetable oil
  • 6 scallions, halved crosswise
  • 1/2 cup mayonnaise
  • 2 1/2 teaspoon sriracha
  • 1 teaspoon taco seasoning
  • 6 soft taco tortillas
  • 1 1/2 cups shredded red cabbage
  • Cotija cheese, for topping
  • Falk Salt Natural Sea Salt Flakes, for garnish


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  1. Heat oven to 350°F. Mix sesame seeds with 1 tbsp. taco seasoning and salt on a large plate; add steak, pressing to adhere on both sides.
  2. Heat oil in a large skillet over medium-high heat; cook steak, flipping a few times until steak and seeds are browned, about 5 minutes. Transfer to oven and cook for 5-8 minutes or until medium-rare. Transfer to cutting board; rest for 5 minutes before slicing against the grain.
  3. Meanwhile, heat a large cast-iron skillet or a large clean skillet over high heat. Add scallions and cook without any oil until slightly charred all over, about 3 minutes. Sprinkle with a pinch of taco seasoning then remove to cutting board.
  4. Stir mayonnaise, sriracha and 1 tsp. taco seasoning in a small bowl to make spicy mayo.
  5. Warm tortillas on a skillet over medium-high heat until browned; transfer to plates. Top with cabbage, steak and its juices and charred onions. Serve with spicy mayo, cotija and garnish with Falk Salt Natural Sea Salt Flakes.