Steak Street Tacos

I am not sure, scratch that I know I HAVE mentioned how much we love Mexican food. Seriously our passion for that cuisine is equal to may passion for entertaining so you know its a lot. Sharing a fun recipe from our Family Taco Night.   Steak Street Tacos for the win and maybe try pairing with my Mexican Street Corn, you’ll love both.

Mexican Steak Street Tacos

Simplicity thy name is TACO’s .  Flank Steak, tortilla shells and a ton of seasoning and toppings. Voila best taco you can make. Tacos and Fajita’s are the main staples in our home so yu can bet I make extra Taco Seasoning.

This is such a sime dish. Steak Street Tacos have a prep time of 15 minutes and you can cook them up in another 15 minutes. 30 minutes to a tasty dinner that will encourage table talk and entertaining times.

Ingredients need for steak Tacos

Sharing the ingredients for the seasoning and the taco’s, a twofer one deal.

Taco Seasoning:
2 T. chili powder
1 T. ground cumin
1 t. ground coriander
2 t. garlic powder
1 t. smoked paprika
1½ t. fine sea salt
1 t. ground black pepper
½ t. ground white pepper
¼ – ½ t. cayenne pepper

Ingredients for the Tacos
½ c. sour cream
½ c. 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” diameter)
2 T. fresh lime juice
Lime wedges, to serve

Toppings:

Shown: Sliced radishes, Cojita cheese, diced avocado, and/or chopped cilantro. Pico de gallo, salsa, and/or guacamole would be delicious alternatives, as well.

Creating the Perfect Taco

Lets get started on a delicious dinner for 2,4 or 8. The beuaty is this can be easily adpated for many hungry people.

Directions:

1. Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
   
   
2. Place 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.
   
   
3. Place a large 12” cast iron skillet over medium-high heat.
   
   
4. Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.
   
   
5. Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. 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.
   
   
6. Place the steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness.
   
   Tip: See this chart for recommended internal temperatures for beef:
   
   https://www.certifiedangusbeef.com/kitchen/doneness.php
   
   
7. While the steak is broiling, add two corn tortillas to the hot 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).

Time Saving Tips:

• If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to have on hand. This mixture can be stored in an airtight container for several months.
• Assemble all ingredients and measuring spoons/cups on the counter before beginning.
• Heat large cast iron skillet over medium-high heat while the broiler warms up.
• Warm the tortillas while the steak is under the broiler.

Note: Cojita cheese is a crumbly, salty Mexican cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common, although not perfect, substitute.

Steak Street Tacos

Is there anything better than tacos? well maybe street tacos, a tasty Tex-Mex dish that will have Taco Tuesday night happening every noght in your house. Savoury steak, topped with homemade seasoning and served on fresh tortilla shells.

Print Pin Rate

Prep Time: 15 minutes minutes

Cook Time: 15 minutes minutes

Servings: 8

Author: Linda

Ingredients

• 2 T. chili powder
• 1 T. ground cumin
• 1 t. ground coriander
• 2 t. garlic powder
• 1 t. smoked paprika
• 1½ t. fine sea salt
• 1 t. ground black pepper
• ½ t. ground white pepper
• ¼ – ½ t. cayenne pepper
• Ingredients:
• ½ c. sour cream
• ½ c. 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” diameter
• 2 T. fresh lime juice
• Lime wedges to serve
• Toppings:
• Shown: Sliced radishes Cojita cheese, diced avocado, and/or chopped cilantro. Pico de gallo, salsa, and/or guacamole would be delicious alternatives, as well.

Instructions

• . Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine and set aside.
• Place 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.
• Place a large 12” cast iron skillet over medium-high heat.
• Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl and set aside.
• Place the flank steak on the prepared baking sheet and evenly brush the olive oil over both sides. 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 the steak under the broiler for 5-7 minutes, turning once halfway through, or until it reaches the desired level of doneness.

Notes

Time Saving Tips:
• If Mexican or Tex-Mex dishes are popular in your house, make double or triple batches of the taco seasoning to have on hand. This mixture can be stored in an airtight container for several months.
• Assemble all ingredients and measuring spoons/cups on the counter before beginning.
• Heat large cast iron skillet over medium-high heat while the broiler warms up.
• Warm the tortillas while the steak is under the broiler.
Note: Cojita cheese is a crumbly, salty Mexican cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common, although not perfect, substitute.

Have you tried this recipe? I would love to see the resultsMention @alabouroflife or tag #alabouroffood!