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.

Course Main Course

Cuisine American, Mexican

Diet Gluten Free

Keyword steak street tacos, street tacos

Prep Time 5

Cook Time 10

Marinating Time 1

Total Time 1 15

Servings

Calories 598kcal

Author Robin Miller

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.

Rare: 125 degrees

Medium rare: 135 degrees

Medium: 145 degrees

Medium well: 150 degrees

Well done: 160 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.

Nutrition