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Steak Street Tacos

Savor the Flavor: Easy Steak Street Tacos Recipe

Delight in these easy Steak Street Tacos, featuring marinated skirt steak, fresh toppings, and warm tortillas.
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Prep Time 15 minutes
Cook Time 25 minutes
Marinating Time 2 hours
Total Time 2 hours 40 minutes
Servings: 4 tacos
Course: Dinner
Cuisine: Mexican
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Marinade
  • 1/4 cup Olive Oil Replace with avocado oil for lighter twist.
  • 1/4 cup Soy Sauce Use tamari for gluten-free.
  • 2 tablespoons Lime Juice Freshly squeezed for best flavor.
  • 2 tablespoons Brine from Pickled Jalapeños Adjust for spice level.
  • 3 cloves Garlic Finely grated for optimal flavor.
  • 1 tablespoon Brown Sugar Honey can be a nice substitute.
  • 1 teaspoon Cumin Smoked cumin elevates flavor.
  • 1 teaspoon Chili Powder Consider using chipotle powder.
  • 1 teaspoon Smoked Paprika Regular paprika is a suitable swap.
  • 1 teaspoon Dried Oregano Opt for Mexican oregano for authenticity.
For Assembling Tacos
  • 1 pound Skirt Steak Flank steak is a delicious alternative.
  • 8 pieces Corn Tortillas Warm on stove for added flavor.
  • 1 cup Fresh Cilantro Substitute with parsley if desired.
  • 1 small Zesty Onions Red onions are particularly flavorful.
  • 1/2 cup Cotija Cheese Feta cheese can be used in a pinch.

Equipment

  • Skillet
  • Grill pan
  • Mixing Bowl
  • resealable plastic bag

Method
 

Marinade the Steak
  1. Whisk together olive oil, soy sauce, lime juice, pickled jalapeño brine, minced garlic, brown sugar, cumin, chili powder, smoked paprika, and dried oregano. Place skirt steak in resealable bag, pour marinade over it, seal, and refrigerate for at least 2 hours.
Cook the Steak
  1. Remove skirt steak from refrigerator and let sit at room temperature for 15 minutes. Heat skillet or grill pan over medium-high heat for 1-2 minutes until ready.
  2. Carefully place marinated skirt steak onto hot skillet or grill pan. Cook each side for about 4-5 minutes flipping once.
Rest and Slice
  1. Remove steak from skillet and let rest on cutting board for 5-10 minutes before slicing against the grain.
Assemble Tacos
  1. Warm corn tortillas in a dry skillet for about 30 seconds on each side. Fill each taco with sliced skirt steak and top with cilantro, zesty onions, and crumbled cotija cheese.

Nutrition

Serving: 1tacoCalories: 300kcalCarbohydrates: 25gProtein: 20gFat: 15gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 60mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 10IUVitamin C: 15mgCalcium: 10mgIron: 15mg

Notes

Marinating for at least 2 hours enhances flavor. Always slice against the grain for tenderness. Warming tortillas enhances flavor and pliability.

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