Nikki’s Steak Street Tacos
Get ready for my amazing street tacos…these are AMAZING.
You can either use corn or flour tortillas but I personally think the corn ones are the best, street taco size of course….
but let me let you in on a little secret.. go to the salsa section of any store and grab a verde salsa that has a guacamole base, because o-m-g, it takes the flavor to a whole another level!
An amazing side dish or two for this recipe would most definantley be street corn and or spanish rice… believe me, do both, it is very satisfying
Give this a try, it took me a few times to perfect it, you wont regret it
ENJOY :)))
Nikki's Steak Street Tacos
Course: Dinner, LunchCuisine: MexicanDifficulty: Medium5
servings30
minutes15
minutesIngredients
- For The Dry Rub
1 tbs chilli 0owder
1 tsp cumin
1 tsp paprika
1 tsp onion Powder
1 tsp salt
1 tsp pepper
- For The Steak
1 lb flank steak, diced
2 tbs olive oil
2 cloves of garlic, minced
Juice of 1 lime
- For The Tacos
Corn or flour tortillas (I use corn)
1 white onion, diced
1/4 cup chopped fresh cilantro
1 lime, cut into wedges
Optional toppings: salsa, guacamole, sour cream, shredded cheese
Directions
- Prepare The Dry Rub
- In a small bowl, combine chili powder, cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and black pepper. Mix well to combine.
- Marinate The Steak
- Place the diced flank steak in a large bowl.
- Drizzle olive oil and lime juice over the steak.
- Add minced garlic and the dry rub mixture to the bowl.
- Use your hands to massage the marinade into the steak, ensuring each piece is well coated.
- Cover the bowl and refrigerate for at least 30 minutes, allowing the flavors to meld.
- Cook The Steak
- Heat a skillet or grill pan over medium-high heat.
- Once hot, add the marinated steak pieces to the skillet in a single layer, ensuring not to overcrowd the pan. Cook in batches if necessary.
- Cook for 2-3 minutes on each side, or until the steak is cooked to your desired level of doneness and has developed a nice char.
- Remove the cooked steak from the skillet and set aside.
- Warm The Tortillas
- In the same skillet or on a griddle, warm the corn tortillas for about 30 seconds on each side until they are soft and pliable.
- Stack the warmed tortillas on a plate and cover them with a clean kitchen towel to keep them warm.
- Assemble The Tacos
- Fill each warm tortilla with a portion of the cooked diced steak.
- Top the steak with diced onion and chopped cilantro.
- Serve the tacos with lime wedges on the side for squeezing over the top.
- Optionally, offer additional toppings such as salsa, guacamole, sour cream, or shredded cheese for guests to customize their tacos.
- Serve and Enjoy
- Arrange the prepared tacos on a serving platter and enjoy them hot.
- These diced steak street tacos are perfect for sharing and are sure to be a hit at your next gathering or taco night!
