After marinating, I heat my grill or skillet over medium-high heat. I cook the steak for about 4-5 minutes on each side, depending on how you like your meat. I know from experience that a good sear is key for locking in those juices! While the steak is resting, I toss the shrimp into the same skillet, seasoned lightly with salt and pepper. They cook up really fast, about 2-3 minutes on each side until they’re pink and opaque.
Meanwhile, I heat up my tortillas on another skillet until they’re warm and slightly crispy. The smell is divine! I can already envision the finished product. Once the steak is rested, I slice it thinly against the grain. Now it’s time to assemble! I layer the steak and shrimp onto the crispy tortillas, sprinkling some fresh cilantro on top for that extra freshness and flavor.
Lastly, I serve the tortillas with lime wedges on the side, allowing everyone to add a squeeze of lime to their liking. The flavors come alive with that little zing!
Pro Tips for Best Results
I tested the marination time three ways: 30 minutes, 2 hours, and overnight. If you have the time, I highly recommend letting the steak marinate overnight. The flavors penetrate the meat much deeper, and it makes for a more flavorful bite. Trust me, it’s worth the wait!
Also, when cooking both proteins, don’t overcrowd the pan. I learned this the hard way when my shrimp took longer to cook, and by the time they were done, my steak had lost some of its juicy tenderness. Give each protein enough space to sear properly!
Finally, I always have extra tortillas on hand. Sometimes they tear when handling, and it’s nice to have backups ready for assembly. Plus, leftovers from this recipe are so delicious, you might just want another round the next day!
Common Mistakes to Avoid
One mistake I often made was not allowing my pan to heat up enough before placing the steak and shrimp in. You really want that nice sizzle when the proteins hit the skillet, as it helps in achieving that lovely sear. If the pan’s not hot enough, you might end up steaming your meat instead, which can lead to a chewy texture. (See the next page below to continue…)