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2 ½ lbs skirt steak

1 cup cotija cheese

½ medium onion sliced

1 lemon cut in half

Corn or flour tortillas



2 cups chopped basil

1/2 cup toasted pine nuts

4 tablespoons lemon juice

1/4 cup melted butter

1/4 cup olive oil

1/4 cup grated Parmesan

2 cloves garlic

½ tsp salt




Place the pine nuts, cheese and garlic in a blender or food processor and pulse for about a minute. Add the basil and lemon juice and do the same for 15 seconds. Turn it on medium and drizzle in that melted butter and then olive oil. Add salt and set aside.


Throw some olive oil in a large skillet and put on medium low. Once the pan is hot throw in the onions. Stirring occasionally cook for about 10-15 minutes or until they become soft and translucent. Remove from heat and set aside.


Heat tortillas over medium heat 1-2 minutes per side or until softened. Once done place on plate and cover with a towel or pot top.


Season the steak generously with salt. Then sprinkle on garlic powder and then fresh ground black pepper. Flip and repeat.


Light a grill or preheat a grill pan. For medium rare steak, grill over high heat, turning around 3 minutes or until lightly charred outside and then cook for another three minutes on the other side. Remove from heat and transfer to a carving board. Cover loosely with aluminum foil and let rest for five minutes before slicing. Slice against the grain into strips and then into cubes. Fill tortillas with steak then top with onions. Drizzle with pesto then sprinkle with cheese and a squeeze of lemon juice. You are now bout that taco life. You’re welcome.

Pesto Steak Tacos

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