Steak Street Tacos
Perfectly juicy strip steak, nestled onto soft tortillas and topped with onions, peppers, shredded Mexican cheese, and cilantro. And wait until you try my marinade – it’s delightfully smoky, and has just enough sweetness to caramelize the exterior of the steak. Truly mind-blowing.
You will adore this homemade marinade. It’s easy, made with pantry staples, and infuses the steaks with smoky, rich flavors. You’ll want to use this marinade on your steaks whether you’re making tacos or not!
What kind of steaks should you use? I used KC Wagyu Strip Steaks; they’re flavorful, tender, and have the perfect amount of marbling to guarantee juicy steak no matter how you cook it. And this time, I used the end cut, which comes with an affordable price tag!
How should you cook your steaks? You can cook these steaks indoors or out, but I prefer using my cast iron skillet – indoors – so I can brush the remaining marinade on the steaks while they cook. This ensures the steaks have great color and flavor throughout.
Add your favorite toppings to these street tacos. I topped our tacos with caramelized onions and bell peppers, shredded Mexican cheese, and cilantro, and I served salsa on the side. Other great options include avocado or guacamole, sour cream, pickled peppers, lime wedges, and chopped green or red onion.
Steak Street Tacos
Ingredients
- 1/4 cup soy sauce, or liquid aminos, or coconut aminos
- 2 tablespoons balsamic glaze, or balsamic vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon olive oil, plus more for coating the pan
- 1/2 teaspoon chili powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon smoked paprika
- 1/4 teaspoon freshly ground black pepper
- 1 – 1 1/2 pounds steaks of choice, I used Wagyu KC Strip Steak
- 8 flour or corn street taco-size tortillas, warmed if desired
Suggested Toppings and Additions
- Sliced onion, raw or sautéed
- Sliced bell pepper, raw or sautéed
- Mexican cheese
- Salsa
- Avocado
- Sour cream
- Lime wedges
Instructions
- In a shallow dish, whisk together the soy sauce, balsamic glaze, Worcestershire sauce, olive oil, chili powder, cumin, garlic powder, onion powder, paprika, and black pepper. Add the steaks and turn to coat.
- Marinate for at least 1 hour, and up to 24 hours. When marinating for 1 hour or less, there’s no need to refrigerate the steak.
- Coat an outdoor grill, stovetop grill pan, or cast iron skillet with olive oil and preheat to high.
- Add the steaks to the hot grill or pan and cook until you reach your desired level of doneness – see below – and remember that carry-over cooking will add another 5 to 7 degrees after you pull the beef from the heat. So, for example, if you want medium at 145 degrees, pull the steaks at around 140 degrees.
- Remove the steaks from the pan and let stand for 5 minutes before slicing (resting time allows the juices to redistribute throughout the meat, which ensures it will be juicy).
- Slice the steaks across the grain and serve with tortillas and desired toppings.