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Street tacos arranged on a plate garnished with cilantro, red onion and cojita cheese.
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5 from 20 votes

Steak Street Tacos

These Grilled Steak Street Tacos are made with seasoned steak, warm mini tortillas, red onion, cilantro, and Cotija cheese. They are quick, easy, and ready in about 30 minutes.
Prep Time10 minutes
Cook Time14 minutes
Resting time5 minutes
Total Time29 minutes
Course: Dinner, Main Course
Cuisine: Grill/BBQ, Mexican/Spanish
Keyword: Grilled, Street Tacos
Servings: 8 street tacos
Calories: 182kcal
Author: Erica Walker

Equipment

  • Outdoor Barbecue Grill
  • Meat Thermometer
  • Cutting board and sharp knife

Ingredients

  • 1 pound flank steak or skirt steak top sirlion steak also works
  • Kosher salt to taste
  • 1 tablespoon taco seasoning or steak seasoning Homemade Taco Seasoning Recipe
  • 8 street taco tortillas flour or corn
  • 1 red onion chopped
  • 1/2 bunch cilantro chopped
  • Cotija cheese to taste

Instructions

  • Preheat an outdoor grill, grill pan, or cast iron skillet to medium-high heat. Pat the steak dry with paper towels, then season both sides with kosher salt and taco seasoning or steak seasoning.
    Seasoning steak on a plate for Street Tacos.
  • Place the steak on the hot grill. Cook for approximately 4 to 6 minutes without moving it. Flip the steak once and cook for another 4 to 6 minutes, or until it reaches your preferred doneness. For food safety, cook whole beef steaks to at least 145°F. Transfer the steak to a cutting board and let it rest for 5 minutes.
    Grilling a seasoned steak on the barbecue for Street Tacos.
  • Slice the steak thinly against the grain, then cut it into small, bite-size pieces. 
    Slicing steak on a cutting board for Street Tacos.
  • Warm the tortillas on the grill or in a dry skillet for 10 to 20 seconds per side. Stack them under a clean towel to keep them warm.
    Small flour tortilla with sliced steak, cilantro and red onion on top.
  • Divide the steak among the tortillas and top with red onion, cilantro, and Cotija cheese. Serve immediately.
    Close up of Street Tacos with limes, cilantro and red onions.

Video

Notes

  • Best cuts of steak: Skirt steak and flank steak have great flavor, but top sirloin also works well.
  • Preheat before cooking: The grill or skillet should be hot before adding the steak so the outside browns properly.
  • Check the temperature: Cooking time depends on the thickness of the steak. Use an instant-read thermometer rather than relying only on time.
  • Safe temperature: Cook whole beef steaks to a minimum internal temperature of 145°F and rest for at least 3 minutes.
  • Rest before slicing: Let the steak rest for 5 minutes so it retains more of its juices.
  • Slice against the grain: Cutting across the visible muscle fibers makes the steak easier to chew.
  • Warm the tortillas: Heat tortillas briefly in a dry skillet or on the grill so they are soft and less likely to tear.
  • Double thin corn tortillas: Use two tortillas per taco if your corn tortillas are especially thin or fragile.
  • Indoor option: Cook the steak in a grill pan or cast iron skillet over medium-high heat. Work in batches if needed.
  • Topping ideas: Add lime juice, pico de gallo, guacamole, salsa, hot sauce, avocado, shredded cabbage, tomatoes, jalapeños, or sour cream.
  • Storage: Refrigerate leftover cooked steak in an airtight container for 3 to 4 days. Store the tortillas and toppings separately.
 

Nutrition

Calories: 182kcal | Carbohydrates: 13g | Protein: 13g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 35mg | Sodium: 42mg | Potassium: 220mg | Fiber: 2g | Sugar: 1g | Vitamin A: 55IU | Vitamin C: 1.2mg | Calcium: 33mg | Iron: 1.5mg