Steak Street Tacos
Enjoy these Steak Street Tacos for your next weeknight dinner or festive gathering. Tender steak seasoned with a homemade spice mix served in warm tortillas with all of your favorite taco toppings. With just a few simple ingredients you’ll be enjoying homemade tacos in no time.
Easy meals like this one are perfect for busy nights or impromptu company for dinner. They are also great to serve as party food when served in mini taco shells. Steak Tacos are ready in 30 minutes and come off out of the oven tender and flavorful. Best of all, everyone can enjoy their favorite toppings.
I don’t know what it is about tacos but I love them! Maybe it’s the fact that you can create your own combination of flavors using different seasonings and toppings, or maybe it’s that they are easy to make and eat. These Steak Street Tacos have all of that and can be eaten on the go.
Street tacos are very popular in Mexico but I think they are widely popular here, too. Thanks to the growth of food trucks, we can enjoy so many different foods, like steak tacos or this delicious Mexican Street Corn recipe. You also may enjoy Instant Pot Pork Carnita Bowls and for dessert give these Apple Pie Tacos a try.
What sets steak street tacos apart from other types of tacos is their focus on using simple, fresh ingredients and cooking techniques that highlight the natural flavors of the beef.
Steak Street Tacos
Streak Street Tacos are served in small corn tortillas that are filled with tender flank steak flavored with a Street Taco Seasoning Recipe and topped with a variety of vegetables, Cojita cheese, and a delicious creamy sauce. It’s a perfect combination of flavors.
This recipe takes just 30 minutes from start to finish, which makes it super easy to get dinner on the table fast. While this recipe makes 8 mini tacos, it’s so easy to double or triple when you have a crowd over for Taco Tuesday or to celebrate Cinco de Mayo.
Whether you choose to broil the flank steak, use a grill pan, or a grill, the steak will turn out deliciously juicy and tender. We served the steak street tacos with sliced radishes, Cojita cheese, diced avocado, and chopped cilantro. Pico de Gallo, salsa or guacamole would be delicious to add, too. The Best Guacamole Recipe is one that I constantly make for taco night or to serve with fresh cut-up veggies.
Steak street tacos are a celebration of flavor, simplicity, and tradition. Whether you’re enjoying them at a local taco stand or making them at home, they’ll become a favorite.
What is a Street Taco?
A street taco typically has a small corn tortilla versus the crunchy shell or larger flour tortilla most American tacos have. The tortillas are usually small and double-stacked to easily eat with one hand. Street tacos are served open-faced so you can pile on your favorite toppings and then fold them in half to eat them. Street tacos can be filled with grilled chicken, beef, pork, or fish.
Timesaving Tips and Variations
- This blend has a bit of a kick with the chili powder and cayenne, so if you want a little less heat in your tacos, try using this Homemade Steak Taco Seasoning.
- 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.
- 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 substitute.
- For best results, broil the steak whole and slice against the grain into thin pieces after resting for 5 minutes. This will ensure each bite is tender and juicy.
- Serve the tacos with Mexican Street Corn or this easy and Quick Mexican Rice.
These tips will help you create delicious, authentic steak street tacos that are sure to impress your family and friends.
What is the best kind of beef to use in Street Tacos?
Flank, or skirt steak is the best cut of beef to use in street tacos. Flank steak is a bit leaner but both work well for the quick cooking you need to do for this recipe.
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- broiler pan
- medium bowl
- sharp knife
- measuring cups and spoons
Ingredients
This is a great recipe to prep everything ahead of time and set up a taco bar so everyone can make their own tacos which saves you time assembling and serving!
- ½ cup sour cream
- ½ cup mayonnaise
- 3 tablespoons Street Taco Seasoning Recipe, divided
- 2 tablespoons extra virgin olive oil
- 1¼ pounds flank or skirt steak
- salt and pepper, to taste
- 16 mini corn tortillas (4.5” diameter)
- 2 tablespoons fresh lime juice
- Lime wedges, to serve
Toppings:
- Sliced radishes
- Cojita cheese
- diced avocado
- cilantro
- Pico de gallo
- guacamole
The toppings are suggested ones that are popular on street tacos but you can use your favorites, too.
How to Make Steak Street Tacos
Whisk together the sour cream, mayonnaise, and one tablespoon steak taco seasoning together in a medium bowl 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.
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.
Cooking the Flank Steak
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 degrees of doneness for recommended internal temperatures for beef.
Heating the Corn Tortillas
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). Repeat with the remaining tortillas. Wrap the tortillas in the aluminum foil while working on the rest to keep warm.
Slicing the Steak
When ready, remove the steak from the oven and let rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside. Tip: Continue warming the rest of the tortillas while the steak rests.
How to Assemble a Street Taco
To serve, layer two tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado, or fresh cilantro. Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side.
Whether you’re grilling for a crowd or making a quick weeknight meal, these tacos are a flavorful, satisfying choice that everyone will love.
What to Serve with Street Tacos
Your options for sides dishes are endless, but popular foods are grilled street corn, chips and salsa, or a few of these delicious recipes.
These side dishes and beverage can round out your meal, making your steak street tacos even more enjoyable.
Print or save this recipe now for your Mexican dinner night. You’ll be glad you did.
Printable Recipe Card
Steak Street Tacos
Equipment
- sharp knife
- skillet
Ingredients
- ½ cup sour cream
- ½ cup mayonnaise
- 3 tablepsoons Street Taco Seasoning Recipe, divided
- 2 tablespoons extra virgin olive oil
- 1¼ pounds flank or skirt steak
- 16 mini (4.5 inches diameter) corn tortillas
- 2 tablespoons fresh lime juice
- lime wedges
Toppings
- sliced radishes
- Cojita Cheese
- diced avocado
- chopped cilantro
- Pico de gallo
- guacamole
Instructions
- Whisk together the sour cream, mayonnaise, and one tablespoon taco seasoning together in a medium bowl 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.
- 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. Tip: See this chart for recommended internal temperatures for beef.
- 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). Repeat with the remaining tortillas. Wrap the tortillas in the aluminum foil while working on the rest to keep warm.
- When ready, remove the steak from the oven and let rest for 5 minutes before cutting against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside. Tip: Continue warming the rest of the tortillas while the steak rests.
- To serve, layer two tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado, or fresh cilantro. Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side.
Notes
Tips, Tricks, and FAQs
- This blend has a bit of a kick with the chili powder and cayenne, so if you want a little less heat in your tacos, try using this Homemade Steak Taco Seasoning.
- 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.
- 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.
- For best results, broil the steak whole and slice against the grain into thin pieces after resting for 5 minutes. This will ensure each bite is tender and juicy.
- Serve the tacos with Mexican Street Corn or this easy and quick Mexican Rice.
Nutritional Disclaimer
“Blogghetti” is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and other nutritional values can vary quite a bit depending on which brands were used.
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Enjoy!
These look delicious and I like that you made your own taco seasoning!
I love the look of these tacos and the char on the tortillas. And nothing beats flank steak!
Amazing tacos! Looks inviting and love the flavors. 30 minute meal sounds amazing!
These look great. I can see serving them out on the deck this summer! Probably with one of the great Mexican drinks ln the lineup!
Made in 30 minutes makes them absolutely perfect for a busy weeknight.
I love a good street taco and these look delicious. I think I’d eat 5 of them.