Skillet Steak Fajita Tacos

• steakthinly sliced24 oz
• corn tortilla12
• red onionthinly sliced5/8 lb
• jalapeñothinly sliced1/4 lb
• garlicminced1 clove
• cilantrochopped1/2
• olive oil4 tsp
• apple cider vinegar4 tsp
• kosher salt1 tsp
• black pepper1/2 tsp

Instructions

1. 1Thinly slice the steak and red onion, thinly slice the jalapeño, mince the garlic, and chop the cilantro. Do not rinse the steak. Pat the steak dry, season it with the kosher salt and black pepper, and keep it separate from the vegetables.
2. 2Heat the olive oil in a large skillet over medium-high heat until shimmering. Add the steak in a single layer and sear for 2-3 minutes per side, until browned and the thickest pieces reach 145°F (63°C). Transfer the steak to a clean plate, then wash the board, knife, and hands with soap and water before touching anything else, then rest at least 3 minutes before slicing.
3. 3Add the onion and jalapeño to the skillet with a small pinch of salt. Cook for 3-4 minutes, stirring, until softened and lightly browned. Add the garlic and cook for 30-60 seconds, until fragrant.
4. 4Return the steak and any accumulated juices to the skillet. Add the apple cider vinegar and toss for 1-2 minutes, until the pan juices lightly coat the steak. Taste and adjust salt and pepper.
5. 5Warm the corn tortillas in a dry skillet over medium heat for 20-30 seconds per side, until pliable and lightly toasted. Fill them with the steak mixture and finish with cilantro.