Smoky Steak Street Tacos

steak street tacos on a white plate with lime garnish

These hand-held tortillas are stuffed with incredibly tender and juicy steak, shredded Mexican cheese, and a little pico de gallo. Craft a simple marinade, choose your favorite cut of steak, and dinner is on the table in minutes.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword steak street tacos, street tacos

Prep Time 10

Cook Time 10

Marinating Time 2

Total Time 2 20

Servings

Calories 360kcal

Author Robin Miller

Ingredients

1/4 cup olive oil plus more for cooking the steak
3 tablespoons soy sauce or tamari, or liquid aminos of choice
3 tablespoons fresh lime juice
2 tablespoons brown sugar
3 cloves garlic minced or pressed
1 tablespoon ground cumin
1 tablespoon chili powder
1 teaspoon smoked paprika
1 teaspoon dried oregano
1 1/4 pounds steak of choice such as sirloin, ribeye, skirt steak, or flank steak

For serving

Street taco-size tortillas flour or corn
Salsa or pico de gallo
Shredded Mexican cheese

Instructions

In a small bowl, whisk together the olive oil, soy sauce, lime juice, brown sugar, garlic, cumin, chili powder, paprika, and oregano. Transfer the mixture to a shallow dish or resealable bag and add the steak.
Refrigerate for at least 2 hours, and up to 12 hours.
Heat the oil in a large skillet over medium-high heat. Remove the steak from the marinade and add to the hot pan. Reserve the marinade.
Cook for 4 to 5 minutes per side, until you reach your desired level of doneness.
Meanwhile, transfer the marinade to a small skillet and bring to a simmer over medium heat. Simmer until the mixture reduces to a thick glaze.
Transfer the steak to a cutting board and let stand for 5 to 10 minutes.
Slice the steak across the grain into thin strips. Toss the steak with the reduced marinade.
Serve the steak with the tortillas and desired toppings.

Nutrition