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Let's Make Blackened Steak Tacos
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Perfectly seared blackened steak served in flour tortillas with pineapple salsa, cilantro, and sliced jalapenos. These delicious tacos are easy to make and bursting with flavor.
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  • 1 lb lean beef tenderloin (or other tender steak)
  • 2 tbsp blackening seasoning
  • 1 tsp lime zest
  • 1 tbsp butter (or ghee or olive oil)
  • 2 tsp grapeseed oil (or olive or vegetable)
  • 8 small flour tortillas (small)
  • 1 cup salsa (pineapple salsa below)
  • 1/4 cup cilantro
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Step 1 Preheat the oven to 375*. Let the steak come to room temp. Heat a cast-iron skillet over medium-high heat for 5 minutes. Meanwhile, rub butter over both sides of the steak. Generously rub steak with seasoning. If needed, cut the steak into chunks so it will fit in the pan.
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Step 2 Add the grapeseed oil to the skillet. Substitute olive oil if no grapeseed oil is available, I like to use grapeseed oil for its high smoke point. Just make sure to have the exhaust fan on high. Place steak into the cast iron skillet and cook for 2 minutes per side. Turn off the heat.
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Step 3 Place cast iron into the oven for 5 minutes for rare, 6 minutes for medium rare, or 7 minutes for medium. Check temp with a meat thermometer, Steak will rise 5 degrees as it rests. (Remove at 120* for rare, 130* for medium rare, and 140* for medium). Remove from the oven and place on a cutting board. Let rest for 5 minutes. Slice steak into strips.
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Step 4 While the steak rests, warm the tortillas and prep any taco toppings.
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