Easy Steak Street Tacos
This recipe for Steak Street Tacos is ridiculously quick, easy, juicy and full of authentic Mexican delicious. Using flank or skirt steak, sometimes called carne asada street tacos, these are the perfect busy weeknight dinner but are also tasty enough to serve friends and family on a Saturday get together.
Equipment
- Sheet pan
Ingredients
Homemade Taco Seasoning Mix
- 2 T chili powder
- 1 T ground cumin
- 1 t ground coriander
- 2 t garlic powder
- 1 t smoked paprika
- 1½ t kosher salt or fine sea salt
- 1 t ground black pepper
- ½ t ground white pepper
- ¼-½ t cayenne pepper
Steak Tacos
- ½ cup sour cream
- ½ cup 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" in in diameter
- 2 T fresh lime juice
- lime wedges
Instructions
- Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
- Position 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.
- Heat a large 12” cast iron skillet over medium-high heat.
- Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides of steak. 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 steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness.
- While the steak is broiling, add two soft corn tortillas to the hot large 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 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 the meat rest for 5 minutes. Using a sharp knife, slice steak against the grain into thin slices. Transfer steak to a medium bowl and toss with the fresh lime juice. Set aside. You can continue warming the rest of the tortillas while the steak rests.
- Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.
- To serve, layer two warm tortillas together, as shown, and add some of the seasoned steak. Top each taco with a dollop of the seasoned sour cream mixture and any toppings of your choice. Serve immediately with additional lime wedges on the side.
Notes
Note: We used mini warm corn tortillas as you'll find with authentic street tacos sold on food trucks. But you can certainly use the larger ones or even serve them with flour tortillas.
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.
Nutrition
Calories: 272kcalCarbohydrates: 5gProtein: 16gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 7gMonounsaturated Fat: 7gTrans Fat: 1gCholesterol: 56mgSodium: 686mgPotassium: 348mgFiber: 1gSugar: 1gVitamin A: 942IUVitamin C: 2mgCalcium: 52mgIron: 2mg
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