Steak street tacos may already have a special place in your heart, with their tex-mex-inspired flare. But these tasty treats are so much more than just a taco. Let's face it, they make an appearance all day - whether you need to whip something together for brunch, dinner, or your next party.
They're also the perfect family-friendly treat for any gathering. As if that wasn't enough reason to love them, steak street tacos are sure to be the star of the show when you've got 'em on the menu!
Steak Street Tacos are good and, honestly, good isn't the word for it.
Steak Street Tacos are good and, honestly, good isn't the word for it. Perfectly seasoned, melt-in-your-mouth steak with delicious toppings - what more could someone want? Not only are they really good, but these tacos make for a great addition to a tex-mex brunch or dinner. Steak Street Tacos can jazz up any party or family get-together you throw. Whether it's breakfast, lunch or dinner, these tacos fit in just perfectly no matter the situation!
This was inspired by my other recipe on this site, and pairs well with this amazing sidedish recipe.
Prep time: 15 minutes
Cook time: 15 minutes
Yields 8 tacos
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Ingredients
Taco Seasoning:
2 T. chili powder
1 T. ground cumin
1 t. ground coriander
2 t. garlic powder
1 t. smoked paprika
1½ t. fine sea salt
1 t. ground black pepper
½ t. ground white pepper
¼ - ½ t. cayenne pepper
Ingredients:
½ c. sour cream
½ c. mayonnaise
3 T. taco seasoning, divided
2 T. extra virgin olive oil
1¼ lbs. flank or skirt steak
Sea salt, to taste
16 mini corn tortillas (4.5” diameter)
2 T. fresh lime juice
Lime wedges, to serve
Toppings:
Shown: Sliced radishes, Cojita cheese, diced avocado, and/or chopped cilantro. Pico de gallo, salsa, and/or guacamole would be delicious alternatives, as well.
Instructions
- Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
- Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
- Place a large 12” cast iron skillet over medium-high heat.
- Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.
- Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. Evenly sprinkle one tablespoon taco seasoning over the steak. Generously season with sea salt before turning. Repeat on the other side with the remaining taco seasoning and a little more salt.
- Place the steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness.
Tip: See this chart for recommended internal temperatures for beef:
https://www.certifiedangusbeef.com/kitchen/doneness.phphttps://www.certifiedangusbeef.com/kitchen/doneness.php - While the steak is broiling, add two corn tortillas to the hot skillet. Heat until they are warmed through and develop a bit of color, approximately 30 seconds to one minute. Flip with tongs and repeat on the remaining side.
Transfer the warmed tortillas to a large sheet of aluminum foil (or a tortilla warmer, if you have one). - Repeat Step 7 with the remaining tortillas. Wrap the tortillas in the aluminum foil while working on the rest to keep warm.
- When ready, remove the steak from the oven and let rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside.
Tip: Continue warming the rest of the tortillas while the steak rests
To serve, layer two tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado, or fresh cilantro. Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side. Enjoy!
Variations
Steak Street Tacos are a tex-mex favorite that can be enjoyed any time of day. Making variations to the recipe is easy and only limited by the imagination. For Brunch, sub out the steak and replace it with fried eggs, bacon, and avocado slices topped with a squeeze of lime. This variation is especially great if you prefer something lighter for breakfast. If you are looking for added flavor, marinate your steak overnight in different variations including spices like cumin and chili powder or even substitute asada for a smoky flavor. With some creativity, making variations of Steak Street Tacos can become a weekly dinner routine or a hit at any party or family gathering.
Storage
The storage of Steak Street Tacos is simple yet key to a successful and delicious tex-mex meal. Storing them in the fridge ensures that the flavors remain vibrant and the chips stay crispy when you're ready to serve them up for brunch, dinner, a party or a family gathering. Use airtight storage containers to keep the tacos fresh, then it's as easy as popping them out for a tasty meal that your whole family will love.
Top tip
If you're looking for top tips for making the best Steak Street Tacos, there are some simple steps you can take to ensure you will be serving up a real winner. To start, use top quality flank steak that has been marinated in classic Tex-Mex flavors like garlic and chili powder. Grill the steak over medium-high heat and make sure to top it with fresh tomatoes, lettuce, cilantro, and lime juice. Serve them up with salsa or guacamole for a brunch or dinner worthy of any party or family friendly gathering. With these top tips in mind, your Steak Street Tacos will be something to remember!
Note: Cojita cheese is a crumbly, salty Mexican cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common, although not perfect, substitute.
For best results, broil the steak whole and slice against the grain into thin pieces after resting for 5 minutes. This will ensure each bite is tender and juicy.
Related
Looking for other recipes like this? Try these:
Pairing
These are my favorite dishes to serve with [this recipe]:
Steak Street Tacos
- Total Time: 30 minutes
- Yield: 8 1x
Description
Steak Street Tacos are good and, honestly, good isn't the word for it. Perfectly seasoned, melt-in-your-mouth steak with delicious toppings - what more could someone want? Not only are they really good, but these tacos make for a great addition to a tex-mex brunch or dinner.
Ingredients
Taco Seasoning:
2 T. chili powder
1 T. ground cumin
1 t. ground coriander
2 t. garlic powder
1 t. smoked paprika
1½ t. fine sea salt
1 t. ground black pepper
½ t. ground white pepper
¼ - ½ t. cayenne pepper
Ingredients:
½ c. sour cream
½ c. mayonnaise
3 T. taco seasoning, divided
2 T. extra virgin olive oil
1¼ lbs. flank or skirt steak
Sea salt, to taste
16 mini corn tortillas (4.5” diameter)
2 T. fresh lime juice
Lime wedges, to serve
Toppings:
Shown: Sliced radishes, Cojita cheese, diced avocado, and/or chopped cilantro. Pico de gallo, salsa, and/or guacamole would be delicious alternatives, as well.
Instructions
-
Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
-
Place the top oven rack in the second position from top and pre-heat broiler to “High.” Line a large, rimmed baking sheet with aluminum foil and set aside.
-
Place a large 12” cast iron skillet over medium-high heat.
-
Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.
-
Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. Evenly sprinkle one tablespoon taco seasoning over the steak. Generously season with sea salt before turning. Repeat on the other side with the remaining taco seasoning and a little more salt.
-
Place the steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness.
Tip: See this chart for recommended internal temperatures for beef:
https://www.certifiedangusbeef.com/kitchen/doneness.php -
While the steak is broiling, add two corn tortillas to the hot skillet. Heat until they are warmed through and develop a bit of color, approximately 30 seconds to one minute. Flip with tongs and repeat on the remaining side.
Transfer the warmed tortillas to a large sheet of aluminum foil (or a tortilla warmer, if you have one). -
Repeat Step 7 with the remaining tortillas. Wrap the tortillas in the aluminum foil while working on the rest to keep warm.
-
When ready, remove the steak from the oven and let rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside.
Tip: Continue warming the rest of the tortillas while the steak rests
To serve, layer two tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado, or fresh cilantro. Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side. Enjoy!
- Prep Time: 15 min
- Cook Time: 15 mins
