Go Back Email Link
Overhead view of steak street tacos made with marinated steak, slaw, guacamole, and diced tomatoes on a wooden cutting board
Lindsay Lehrer

Steak Street Tacos

These steak street tacos are made with tender marinated steak, quickly cooked in a hot cast iron skillet and served on toasted tortillas with simple, fresh toppings. A balanced, flavor-packed dinner that feels special while still being made at home.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 10 minutes
Marinate Time 30 minutes
Total Time 55 minutes
Servings: 5
Course: Dinner
Cuisine: Mexican-inspired, Street Food
Calories: 520
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 pounds pre-sliced steak Costco-style
  • ¼ cup olive oil
  • 2 tablespoons soy sauce
  • Juice of ½ lime
  • 2 tablespoons minced garlic
  • 1 teaspoon cumin
  • 1 teaspoon chili powder
  • 1 teaspoon paprika
  • 1 teaspoon brown sugar
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • Small flour tortillas
  • Guacamole homemade or store-bought
  • Simple slaw Adding recipe soon!
  • Diced tomatoes About 2 roma tomates
  • Fresh lime or lemon juice for finishing

Equipment

  • mixing bowl
  • Cast iron skillet
  • Tongs
  • Knife
  • cutting board

Method
 

  1. In a large bowl, whisk together all marinade ingredients until combined.
  2. Add the pre-sliced steak to the marinade and toss until fully coated. Cover and refrigerate for at least 30 minutes, or up to 6 hours.
  3. Preheat a cast iron skillet over medium-high heat.
  4. Add the marinated steak to the hot skillet in a single layer, working in batches if needed. Cook quickly until just cooked through and lightly caramelized.
  5. Toast the flour tortillas over a gas flame or in a dry skillet until lightly charred on both sides.
  6. Assemble the tacos by adding steak to each tortilla and topping with slaw, guacamole, diced tomatoes, and a squeeze of fresh citrus. Serve immediately.

Video

Notes

  • Pre-sliced steak saves time and cooks evenly, making it ideal for tacos.
  • Marinate for at least 30 minutes, but no longer than 6 hours to avoid over-tenderizing the meat.
  • Flour tortillas hold up especially well with juicy steak, but corn tortillas can be used if preferred.