Steak Tacos With Lime Crema

Name: Steak Tacos With Lime Crema (Sous Vide)
Prep time: 20 min
Cook time: 1 h
Total time: 1 h 20 min
Yield: 2 servings
Cuisine: Mexican
Ingredients: 2 (5 oz) sirloin steaks, vacuum sealed; 4 flour tortillas (warmed); 1 tsp chili powder; 1 tsp cumin; 1 tbsp vegetable oil; 2 tbsp sour cream; 1 tbsp minced fresh cilantro; 1 lime; 2 tbsp chopped white onion

These steak tacos combine sous vide precision with a high-heat sear to achieve perfectly cooked, flavorful meat with a spiced crust. A tangy lime crema and fresh cilantro finish the street-style taco.

🌍Mexican 🏷️Family-friendly 🏷️Steak 🏷️Tacos 🏷️Beef 🏷️Sous vide

Total

1h 20m

Servings

2

Difficulty

Medium

Est. Cost

$19–$31

Recipe Source

View original recipe

From Recette Magazine

Ingredients

2 (5 oz) sirloin steaks, vacuum sealed
4 flour tortillas (warmed)
1 tsp chili powder
1 tsp cumin
1 tbsp vegetable oil
2 tbsp sour cream
1 tbsp minced fresh cilantro
1 lime
2 tbsp chopped white onion

9 Ingredients

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Instructions

1
Place steaks in a Suvie pan, and cover with water. Insert pan into your Suvie, input settings, and cook now or schedule. Suvie Cook Settings - Bottom Zone: Sous Vide at 130°F for 1 hour, Top Zone: Sous Vide at 130°F for 1 hour
2
While the steaks cook, zest lime into a small bowl, cut in half, and then squeeze half the lime over the zest. Stir in sour cream and then transfer bowl to refrigerator.
3
After the steaks have finished cooking, remove from packaging and pat dry thoroughly. Season steaks with kosher salt, ground black pepper, chili powder, and cumin.
4
Heat vegetable oil in a large skillet over high heat until just smoking. Add steaks in an even layer, pressing gently to adhere to the pan. Sear for 1-2 minutes per side until browned. Remove from skillet and transfer to a cutting board.
5
Cut steak into bite-size pieces. Fill tortillas with steak pieces. Drizzle with sour cream mixture, top with cilantro and white onion, and serve.

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Tips & Notes

Pro tips

Pat the steaks dry after sous vide cooking before searing — moisture prevents browning. A 1-2 minute rest on paper towels makes a difference.
Get the oil smoking hot before searing; you want an audible sizzle when the steak hits the pan for proper crust development.
Toast the cumin and chili powder in a dry pan for 30 seconds before rubbing the steak to deepen their flavor.
Slice the steak thinly against the grain after searing; this tenderizes tougher cuts and makes the tacos easier to eat.

Substitutions

Sirloin → flank steak or skirt steak (thinner cuts cook faster; slice against grain)
Sour cream → Greek yogurt (tangier, higher protein; use equal amount)
Vegetable oil → avocado oil or canola oil (higher smoke point, neutral flavor)
Fresh cilantro → flat-leaf parsley (milder, less grassy flavor)

Storage & make-ahead

Store cooked sliced steak and lime crema separately in airtight containers for up to 3 days; reheat steak gently in a skillet over medium heat.

Equipment

sous vide immersion circulator · vacuum sealer · cast-iron or heavy-bottomed skillet

Common Questions

Can I skip the sous vide step and just sear the steak?

Yes, but you'll lose the guaranteed even cooking. Sear a room-temperature steak directly, cooking to your target doneness (3-4 minutes per side for medium-rare). The sous vide method ensures edge-to-edge consistency.

What temperature should I sous vide the steak to?

For medium-rare, cook at 129-135°F (54-57°C) for 45 minutes to 1 hour. Adjust based on your preference: 120-125°F for rare, 140-145°F for medium.

How do I make the lime crema less tangy?

Reduce the lime juice to 1/2 tbsp and add 1 tbsp fresh lime zest for brightness without extra acidity. Alternatively, substitute half the sour cream with mayonnaise for richness.

Can I prep these tacos ahead?

Cook the steak and make the lime crema up to 1 day ahead; store separately in the refrigerator. Warm tortillas and assemble fresh just before serving for best texture.