Pan-Seared Steak and Mango Tacos with Soy-Ginger Marinade
Tender strip steak gets marinated in a savory soy-ginger blend, then seared to perfection and sliced for these vibrant tacos. Sweet mango cubes and crisp red onion provide fresh contrast to the umami-rich meat, while cilantro adds a bright herbal finish. This recipe transforms a simple weeknight dinner into something special, combining Asian-inspired flavors with Mexican presentation. Perfect for casual entertaining or when you want restaurant-quality tacos at home. The 20-minute marinade keeps prep simple while building incredible flavor in the steak.
Ingredients
- ½ lb strip steakflank steak1:1
Similar texture and flavor
- 3 tablespoons soy sauce
- 1 tablespoon fresh ginger, grated
- 2 garlic cloves, minced
- ⅛ teaspoon sea salt
- ⅛ teaspoon pepper
- 1 tablespoon coconut oil
- ½ red onion, thinly sliced
- 2 mangos, cut in cubes
- 1 handful cilantro
- tortillas
Instructions
- 1
Place the steak in a dish
- 2
Mix together the soy sauce, ginger, and minced garlic, and pour over the steak, coating both sides
- 3
Sprinkle salt and pepper on the steak and allow to sit at room temperature for 20 minutes
- 4
Heat cast iron skillet over high heat with coconut oil until oil is hot
- 5
Place the steak in the skillet and cook for 3 minutes
- 6
Flip and cook the other side for 3 minutes or longer as desired
- 7
Remove the steak to a cutting board and let rest for 10 minutes
- 8
Warm your tortillas on a hot grill pan for 1-2 minutes each side
- 9
Slice the steak in 1/4 inch pieces
- 10
Fill the taco shells with sliced meat, sliced onions, mango cubes, and sprinkle with cilantro leaves
Tips
Let steak come to room temperature before cooking for even searing and better texture
Rest the steak for 10 minutes after cooking to redistribute juices and prevent them from running out when sliced
Cut steak slices in half if using a longer piece to make them taco-friendly sized
Good to Know
Cooked steak keeps 3-4 days refrigerated. Assemble tacos fresh for best texture.
Marinate steak up to 4 hours ahead. Prep mango and onion day before.
Serve immediately while steak is warm and tortillas are soft.
Common Mistakes
Don't skip resting time or juices will run out when slicing
Avoid moving steak while searing to get proper crust
Don't overcrowd pan if doubling recipe
Substitutions
Gluten-Free Swaps
General Alternatives
FAQ
Can I use a different cut of steak?
Yes, flank steak, skirt steak, or sirloin work well. Adjust cooking time based on thickness and desired doneness.
How long can I marinate the steak?
20 minutes minimum, up to 4 hours maximum. Longer marinating can make the meat mushy from the soy sauce.
Can I make these without a cast iron skillet?
Yes, use any heavy-bottomed pan that gets very hot. Stainless steel or carbon steel work well for searing.