Authentic and Flavor-Packed Steak Street Tacos Recipe

These Steak Street Tacos are incredibly easy to make, yet burst with authentic Mexican flavors. Imagine juicy, marinated skirt steak, perfectly grilled and nestled in warm corn tortillas, topped with fresh cilantro, crisp onions, vibrant salsa verde, and salty cotija cheese. Whether you choose to grill the steak outdoors or use a convenient grill pan indoors, the result is guaranteed to be delicious street tacos that rival your favorite taqueria.

Steak street tacos on wooden board.

If you’re a fan of flavorful grilled steak in your Mexican food, you’ll also love our Easy Carne Asada Quesadillas. And for those occasions when you need to feed a larger group, be sure to check out my Traditional Carnitas Recipe. For a more unique taco experience, my Pork Belly Taco Recipe is also a fantastic choice for smaller gatherings.

Complete your steak street taco feast by serving them alongside classic Mexican side dishes like Easy Instant Pot Charro Beans or Simple Mexican Red Rice.

Why This Steak Street Tacos Recipe is a Must-Try

Simple and Fresh Dinner Idea: Perfect for a weeknight meal or a casual weekend gathering.
Authentic Street Taco Taste: Captures the true essence of Mexican street food.
Boldly Seasoned Marinade: Infuses the skirt steak with deep, savory flavors.
Versatile Cooking Methods: Grill indoors or outdoors, adapting to your kitchen setup.
Juicy and Tender Skirt Steak: Ensures a satisfying and flavorful taco filling.

Steak Street Tacos Ingredients and Easy Substitutions

This recipe features simple, readily available ingredients. Let’s break down what you’ll need:

For the Flavorful Steak Marinade

Olive Oil: Forms the base of the marinade and helps to keep the steak moist during grilling.
Soy Sauce: Adds umami and saltiness, enhancing the overall flavor profile.
Lime Juice: Provides acidity to tenderize the steak and brightens the marinade. Freshly squeezed lime juice is highly recommended for the best flavor.
Brine from Pickled Jalapeños: This secret ingredient adds a touch of heat and tanginess. If you don’t have pickled jalapeños on hand, you can omit this, but it does add a unique depth of flavor.
Garlic: Freshly grated garlic is essential for that pungent, savory note.
Brown Sugar: Balances the savory flavors with a hint of sweetness and helps with caramelization during grilling.
Cumin: A classic Mexican spice that brings warmth and earthiness to the marinade.
Chili Powder: Adds a mild heat and complexity. Use your favorite chili powder blend.
Smoked Paprika: This is key for a smoky depth. Smoked paprika is preferred over regular paprika, but in a pinch, regular paprika can be substituted.
Dried Oregano: Provides an herbaceous and slightly peppery flavor that complements the other spices.

For Assembling the Steak Street Tacos

overhead of taco ingredients

Skirt Steak: The star of the show! Skirt steak is flavorful and cooks quickly, making it perfect for street tacos. Look for outside skirt steak if available, as it is generally more tender.
Corn Tortillas: Authentic street tacos are always served on corn tortillas. Use small, street taco-sized tortillas for the most authentic experience.
Cilantro: Fresh cilantro adds a bright, herbaceous note.
White Onion: Finely diced white onion provides a sharp, pungent contrast to the rich steak.
Salsa Verde: Adds a tangy and slightly spicy kick. Choose your favorite store-bought or homemade salsa verde.
Cotija Cheese: A salty, crumbly Mexican cheese that adds the perfect finishing touch. If you can’t find cotija, queso fresco or feta cheese can be used as substitutes.

For the complete list of ingredients and precise measurements, please refer to the recipe card at the end of this post.

How To Prepare Authentic Steak Street Tacos: Step-by-Step

Making steak street tacos at home is easier than you might think! Here’s a simple guide:

Quick Recipe Overview

Marinate the Skirt Steak: Let the steak soak up all those wonderful marinade flavors.
Grill to Perfection: Cook the steak quickly over high heat for juicy tenderness.
Chop and Assemble: Prepare the steak and get ready to build your tacos!

Detailed Step-by-Step Instructions

Step 1: Marinate the Steak

In a medium bowl, whisk together the olive oil, soy sauce, lime juice, brine from pickled jalapeños, grated garlic, brown sugar, cumin, chili powder, smoked paprika, and dried oregano.

Place the skirt steak in a large resealable bag or shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Marinate in the refrigerator for at least 2 hours, or ideally overnight for maximum flavor penetration.

Pro-Tip: The longer you marinate the steak, the more flavorful it will become! While the steak is marinating, take this time to prepare all your taco toppings and garnishes, such as chopping the cilantro and onions, and having your salsa verde and cotija cheese ready.

Step 2: Grill the Skirt Steak

Heat a grill pan or outdoor grill over medium-high heat. Lightly grease the pan or grill grates with olive oil to prevent sticking.

Ensuring Your Grill is Ready: To check if your pan or grill is hot enough, carefully flick a few drops of water onto the surface. If the water sizzles and evaporates quickly, it’s ready. If the water just sits there, the grill needs more time to heat up.

Grill the skirt steak for approximately 4-5 minutes per side for medium-rare, or until it reaches your desired level of doneness. Use a meat thermometer to ensure accuracy. For medium-rare, aim for an internal temperature between 130-135°F (54-57°C).

Step 3: Rest and Chop the Steak

Once the steak is grilled, transfer it to a cutting board and let it rest for 5-10 minutes. Resting allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful steak.

Step 4: Slice and Assemble Your Tacos

Slice the skirt steak against the grain into long, thin strips. Then, cut the strips again in the opposite direction to create bite-sized pieces, perfect for filling your street tacos.

Warm your corn tortillas on a dry skillet or directly over a gas flame until softened and slightly charred.

Assemble your steak street tacos by layering the chopped steak onto the warm tortillas. Top generously with fresh cilantro, diced white onion, salsa verde, and crumbled cotija cheese. Serve immediately and enjoy the explosion of flavor!

steps 3 & 4 meat resting meat chopped in bite size pieces

Expert Tips and Delicious Variations for Steak Street Tacos

Maximize Marinade Time: Marinating the skirt steak overnight is highly recommended for the most intense flavor. The acidic marinade not only tenderizes the steak but also infuses it with incredible depth. However, avoid marinating for longer than 24 hours, as excessive marinating can make the steak’s texture mushy.
Grill Pan or Outdoor Grill – Both Work Great: Whether you have access to an outdoor grill or rely on a grill pan indoors, both methods work beautifully for this recipe. The key is to use high heat to achieve that desirable sear and slight char on the steak’s exterior.
Hot Grill is Essential for Searing: Always ensure your grill pan or outdoor grill is preheated to high heat before adding the steak. Placing steak on a cold pan will result in steaming rather than searing, which is crucial for developing flavor and texture.
Use a Meat Thermometer for Perfect Doneness: The most accurate way to cook steak to your preferred doneness is by using a meat thermometer. This prevents overcooking or undercooking and eliminates the need to repeatedly cut into the steak to check, which releases valuable juices.
Slice Against the Grain for Tenderness: Identifying the grain direction of the skirt steak is important. Slice perpendicular to the grain (against the grain) to ensure each bite is tender and easy to chew.
Customize Your Toppings: While traditional street tacos are simply topped with cilantro, onion, and salsa, feel free to get creative! Consider adding other toppings like pickled onions, guacamole, a squeeze of fresh lime juice, or a sprinkle of your favorite hot sauce.

Frequently Asked Questions About Steak Street Tacos

How do I store leftover steak street tacos?

For optimal leftovers, store the cooked steak separately from the corn tortillas in airtight containers in the refrigerator for 3-4 days. When you’re ready to enjoy them, reheat the steak and then assemble fresh tacos with warmed tortillas and your favorite toppings. Storing them separately prevents the tortillas from becoming soggy.

Can I prepare steak street tacos ahead of time?

Yes, you can definitely prep components in advance. To streamline the cooking process, marinate the skirt steak and prepare all your desired garnishes and toppings a day ahead of time. Then, just before serving, all that’s left is to quickly grill the steak and assemble your tacos.

What are some great side dishes to serve with steak street tacos?

Steak street tacos pair wonderfully with a variety of Mexican side dishes. Some excellent options include a simple side salad, Mexican rice, refried beans, charro beans, or tortilla chips and guacamole. Check out our suggestions for 25 Side Dishes To Serve With Street Tacos for more inspiration!

What exactly is a street taco?

A street taco is an authentic, no-frills Mexican taco, typically sold by street vendors and at casual taquerias. They are characterized by small, soft corn tortillas filled with simple, flavorful ingredients like grilled or stewed meats, and topped with minimal garnishes such as onions, cilantro, and salsa. The smaller tortilla size makes them easy to eat while standing or walking – hence the name “street taco.”

Are steak street tacos authentic Mexican food?

Absolutely! What we commonly refer to as “street tacos” in the United States are simply called “tacos” in Mexico. A corn tortilla, flavorful meat filling, and simple toppings like cilantro and onion are the hallmarks of a true, authentic Mexican taco.

What’s the best cut of beef to use for steak street tacos?

Skirt steak is highly recommended for steak street tacos due to its rich flavor and tender texture when properly prepared. It has a good amount of marbling, which keeps it juicy during grilling. The key to tender skirt steak is to marinate it with an acidic ingredient, avoid overcooking, and always slice it against the grain. Some people also use flank steak, but skirt steak generally offers more flavor.

Why do authentic street tacos often have two tortillas?

Authentic Mexican corn tortillas are typically smaller and thinner than standard tortillas. Often, a single tortilla isn’t sturdy enough to hold the taco fillings without tearing or breaking. The second tortilla acts as a reinforcement, providing extra support and preventing the taco from falling apart, as well as catching any delicious fillings that might escape.

More Delicious Mexican Recipes To Explore

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25 Side Dishes To Serve With Street Tacos

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Steak Street Tacos Recipe

By Brianna May
Recipe Rating: 4.99 stars from 162 reviews

These Steak Street Tacos are super simple, yet full of flavor. They are loaded with juicy marinated skirt steak, cilantro, onions, salsa verde, and cotija cheese. You can grill the steak outside or use a grill pan, either way it is delicious!

Prep Time: 2 hours
Cook Time: 10 minutes
Total Time: 2 hours 10 minutes
Servings: 12 tacos

Ingredients

1/3 cup olive oil
3 Tablespoons soy sauce
3 Tablespoons lime juice, freshly squeezed
2 Tablespoons brine from pickled jalapeños
5 cloves garlic, grated
2 Tablespoons brown sugar, packed
1 Tablespoon cumin powder
1 Tablespoon chili powder
1 teaspoon smoked paprika*
1 teaspoon dried oregano
1 1/2 pounds skirt steak, cut in half if needed to fit into grill pan
Small corn tortillas, street taco size
Fresh cilantro, chopped, for topping
White onion, finely diced, for topping
Salsa verde, for topping
Cotija cheese, crumbled, for topping

Instructions

Read through all recipe notes and instructions before you begin.
Prepare the Marinade: In a small bowl, whisk together the olive oil, soy sauce, lime juice, jalapeño brine, grated garlic, brown sugar, cumin, chili powder, smoked paprika, and dried oregano.
Marinate the Steak: Place the skirt steak in a large resealable bag or dish. Pour the marinade over the steak, ensuring it’s well coated. Marinate in the refrigerator for at least 2 hours, or overnight for best flavor.
Grill the Steak: Heat a grill pan or outdoor grill to medium-high heat. Grease lightly with olive oil. Grill the steak for 4-5 minutes per side, or until cooked to your desired doneness. Use a meat thermometer to check for accurate temperature.
Rest the Steak: Transfer the grilled steak to a cutting board and let it rest for 5-10 minutes.
Chop the Steak: Slice the steak against the grain into thin strips, then cut again into bite-sized pieces.
Warm Tortillas and Assemble Tacos: Warm corn tortillas. Fill each tortilla with chopped steak, and top with fresh cilantro, diced white onion, salsa verde, and crumbled cotija cheese.
Serve immediately and enjoy your delicious Steak Street Tacos!

Did you make this recipe? Leave a comment below and let us know how they turned out!

Recipe Notes

Smoked Paprika: Smoked paprika provides a much richer, deeper flavor than regular paprika and is highly recommended. However, in a pinch, regular paprika can be used as a substitute.
Marinating the Skirt Steak: For the most flavorful and tender steak, marinating overnight is ideal. The acid in the marinade tenderizes the meat and infuses it with flavor. Avoid marinating longer than 24 hours, as it can make the steak too soft.
Achieving a Hot Grill/Pan: A hot grill or grill pan is crucial for getting a good sear on the steak. Make sure your cooking surface is properly heated before adding the steak.
Using a Meat Thermometer: A meat thermometer is the best tool for ensuring your steak is cooked to your preferred level of doneness. For medium-rare, aim for an internal temperature of 130-135°F (54-57°C).
Slicing Against the Grain: Always slice skirt steak against the grain to maximize tenderness.
Customize Your Toppings: Feel free to personalize your steak street tacos with your favorite taco toppings!

Nutrition Information

Nutritional information is calculated automatically and should be considered an estimate.