Steak Soft Tacos
These delectable tacos feature smoky beef, sweet peppers, caramelized onions, and just enough fiery jalapeño to add a delightful amount of heat. Ready in minutes and served with variety of fun toppings.
Toss your steak in cornstarch for the best results!
Coating the steak with cornstarch before cooking helps seal in the steak’s juices, thickens the sauce, and creates a crisp crust on the meat.
I prefer skirt steak for dishes like this because the steak has just enough marbling (fat) coursing through the meat to keep it moist and juicy. I think flank steak is a tougher cut (there’s not as much marbling), but you can swap that in for the skirt steak if you want. Truth is, any steak cut will work here, so choose your favorite.
What should you serve with your steak street tacos?
That’s totally up to you! There’s so much flavor in the steak and peppers, in my house, we simply add cilantro, green onions, and Mexican cheese. You can also add salsa, hot sauce, sour cream, avocado, cotija cheese, lettuce, tomato, and hot peppers.
Steak Soft Tacos
Ingredients
- 1 skirt steak, about 1 1/4 to 1 1/2 pounds, cut across the grain into thin strips
- 1 tablespoon cornstarch
- 2 tablespoons olive oil, or vegetable oil, divided
- 1 tablespoon Worcestershire sauce
- 1 teaspoon liquid smoke
- Salt and freshly ground black pepper
- 1 cup sliced onion, any color
- 1 bell pepper, any color, seeded and sliced
- 1 jalapeño pepper, seeded and sliced
- Street taco-size flour tortillas, about 2-3 per person, corn or flour, warmed if desired
For Serving, optional but excellent additions
- Shredded lettuce
- Shredded Mexican cheese blend or cheddar cheese
- Crumbled cotija cheese
- Fresh cilantro leaves
- Chopped green onions
- Mild, medium or hot salsa
- Hot sauce
Equipment
Instructions
- In a large bowl, combine the beef and cornstarch and toss to coat the beef evenly.
- Heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Add the beef and sear until just browned. Transfer the steak to a bowl, add the Worcestershire sauce and liquid smoke and toss to coat. Set aside.
- Heat the remaining oil in the same pan over medium-high heat. Add the onion, bell pepper, and jalapeño and cook for 3 to 5 minutes, until soft. Season the vegetables with salt and black pepper. Add the steak and cook for 1 to 2 minutes to heat through.
- Serve the steak and vegetables in the tortillas with optional toppings on the side.