Steak Street Tacos

Ingredients You’ll Need

• Steak: Flank steak and skirt steak are both great choices because they cook quickly and are easy to slice into small pieces. Top sirloin also works well.
• Seasonings: Kosher salt and Taco Seasoning or steak seasoning give the beef plenty of flavor without requiring a marinade.
• Street taco tortillas: Use the smallest corn or flour tortillas you can find. Corn tortillas are my favorite for a more traditional street taco.
• Red onion: Finely chopped red onion adds a little crunch and sharp flavor that goes well with the steak.
• Cilantro: Fresh cilantro gives the tacos a bright, fresh finish. Remove any thick stems before chopping.
• Cotija cheese: Cotija is a crumbly Mexican cheese with a salty flavor. A little goes a long way.
• Optional toppings: Lime wedges, salsa, avocado, shredded cabbage, tomatoes, jalapeños, sour cream, and hot sauce are all good additions.

Ingredient Additions and Substitutions

One of the best things about these Steak Street Tacos is how easy they are to adjust with ingredients you already have.

• Skirt steak: Skirt steak has a rich beef flavor and is a classic choice for steak tacos. Be sure to slice it thinly against the grain.
• Flank steak: Flank steak is lean, easy to find, and works especially well when cooked quickly over high heat.
• Top sirloin: Thin top sirloin steaks are another affordable option. Avoid extra-thick steaks because they take longer to cook.
• Chicken or pork: You can use the same seasonings with boneless chicken thighs, chicken breasts, or thinly sliced pork.
• Leftover beef: Leftover roast beef or grilled steak can be reheated and used for quick tacos.
• Cotija substitutes: Queso fresco or feta cheese will give you a similar crumbly texture. Shredded Monterey Jack, Colby Jack, or cheddar can also be used.
• Corn or flour tortillas: Either type works. I prefer corn, but flour tortillas are softer and less likely to tear.
• Homemade tortillas: For an extra special taco night, make a batch of our Homemade Flour Tortillas.
• Homemade seasoning: Our Homemade Taco Seasoning is easy to mix and can be stored for future meals.
• Marinated steak: For deeper carne asada flavor, use our Grilled Carne Asada in place of the simply seasoned steak.
• Fresh toppings: Try Pico de Gallo, diced avocado, Guacamole, sliced jalapeños, shredded cabbage, grilled corn, or Mexican Street Corn Cups.

How to Make Steak Street Tacos

1. Season the steak. Pat the steak dry with paper towels, then season both sides with kosher salt and taco seasoning or steak seasoning. Preheat an outdoor grill, grill pan, or cast iron skillet to medium-high heat.

2. Grill the steak. Place the steak on the hot grill and cook for about 4 to 6 minutes per side, or until it reaches your preferred doneness. For food safety, cook whole beef steaks to at least 145°F.

3. Rest and slice. Transfer the steak to a cutting board and let it rest for 5 minutes. Slice it thinly against the grain, then cut it into small, bite-size pieces.

4. Warm and assemble. Warm the tortillas on the grill or in a dry skillet for 10 to 20 seconds per side. Fill each tortilla with steak, then top with red onion, cilantro, Cotija cheese, and any additional toppings you like.

Recipe Tips

• Start with a hot grill: A properly preheated grill or skillet helps create a browned crust on the outside of the steak. Adding steak to a cool surface can cause it to release liquid and steam.
• Pat the steak dry: Removing moisture from the surface helps the seasonings stick and gives you better browning.
• Use a meat thermometer: Steak thickness can vary quite a bit, so cooking time should be used as a guide. Checking the center with a thermometer is more reliable than cutting into the meat.
• Flip only once: Let the first side cook without constantly moving the steak. Flip it when it releases easily from the grill.
• Let the steak rest: Resting gives the juices time to settle back into the meat. Cutting immediately can cause those juices to run onto the cutting board.
• Slice against the grain: Look for the long lines running through the steak and cut across them. This shortens the muscle fibers and makes each bite easier to chew.
• Keep the toppings simple: Onion, cilantro, Cotija cheese, and lime are all you really need. A simple taco lets the grilled steak stand out.
• Warm the tortillas: Cold corn tortillas can crack when folded. Heating them briefly makes them soft and flexible.
• Use two tortillas when needed: Thin corn tortillas sometimes tear under the weight of the filling. Double them up if they seem fragile.
• Don’t overcrowd a skillet: If you are cooking chopped steak indoors, cook it in batches. Overcrowding traps moisture and makes it harder to brown the meat.

Frequently Asked Questions

Make Ahead and Storage

You can chop the onion and cilantro a day ahead and keep them in separate covered containers in the refrigerator. The steak can also be seasoned earlier in the day and refrigerated until you are ready to grill it.

Cooked steak can be stored in an airtight container in the refrigerator for 3 to 4 days. Store the tortillas and toppings separately so they do not become soggy.

To reheat the steak, place it in a hot skillet with a small splash of water or beef broth. Heat only until warmed through so it does not become tough. You can also microwave it in short intervals.

Cooked steak can be frozen in a freezer-safe container. For the best texture, thaw it overnight in the refrigerator before reheating. Assemble the tacos only after the steak has been reheated.

Pairing Ideas

Turn these Grilled Steak Street Tacos into a full meal with Restaurant-Style Mexican Rice, Cafe Rio Cilantro Lime Rice, Restaurant-Style Refried Beans, or a big bowl of The Best Guacamole. Add tortilla chips and lime wedges, then let everyone build their own plate. Looking for more recipes for a party? Take a look at our collection of Cinco de Mayo Food Ideas.