Bistec
Norteño plancha cooking at its most direct — thin-cut sirloin seared hard, chopped fine with griddled onions, and folded into warm flour tortillas. Thirty minutes, one hot surface, no tricks.
- Time
- 30 min
- Heat
- Yield
- 12 tacos
- Region
- Norte
Ingredients
Bistec
To build
Per-100g nutrition (6 ingredients verified)
| Ingredient | kcal | Protein | Fat | Carbs |
|---|---|---|---|---|
| Kosher salt | 0 | 0 g | 0 g | 0 g |
| Black pepper | 0 | 0 g | 0 g | 167 g |
| Neutral oil | 867 | 0 g | 93.3 g | 0 g |
| Salsa roja asada | 29 | 0 g | 0 g | 5.7 g |
| Cilantro, chopped | 23 | 2.1 g | 0.5 g | 3.7 g |
| Flour tortillas | 294 | 5.9 g | 5.9 g | 52.9 g |
Values are per 100 g of the listed ingredient. Nutrition data: USDA FoodData Central (snapshot 2026-09-11). Ingredients without a verified match are omitted.
Method
Season the sirloin with salt, pepper, and lime juice and let it sit while a plancha or cast-iron skillet gets ripping hot.
Sweep the onions onto one side of the plancha with a little oil and cook, tossing now and then, until golden and soft.
Sear the beef in a single layer on the hot side until browned, flipping once — it cooks fast at this thickness.
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Chop the beef and onions together on the plancha with a spatula until everything is bite-sized and glossy.
Warm the flour tortillas on the edge of the plancha until puffed and soft.
Fill each tortilla with bistec, then top with salsa roja, avocado, cilantro, and a squeeze of lime.
Build the plate
Round it out
Recommended Cookware & Gear
Cast Iron Round Comal (10.5")
Essential for blistering tortillas and charring chiles evenly.
Heavy Duty Cast Iron Tortilla Press (8")
Engineered leverage for uniform, paper-thin corn masa discs.
Volcanic Stone Molcajete (8.5")
Basalt texture shears cell walls for superior salsa emulsions.
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