There must be a million ways to make a taco, but there's nothing quite like the flavor of seared steak street tacos.
Classic steak tacos are well-known for combining the richness of perfectly grilled steak with the spicy kick of chimichurri. Add freshly made guacamole and cotija cheese and you will have the perfect Mexican street tacos everyone will love.
Here's how to make yummy flank steak tacos at home.
60 minutes minutes
15 minutes minutes
1 handful cilantro
5 garlic cloves
The juice of two limes
The juice of one orange
½ cup olive oil
2 tbsp vinegar
2 tbsp Worcestershire
1 tbsp brown sugar
1 tbsp cumin
1 tbsp salt
1 tsp pepper
2-3 lbs flank steak
2-3 cups cotija cheese, shredded
1 red onion
1 cup fresh parsley
½ cup olive oil
⅓ cup red wine vinegar
2 garlic cloves
1 tsp crushed red pepper
½ tsp ground cumin
½ tsp salt
3 avocados, ripe
A squeeze of lime juice
1 tbsp cilantro, finely chopped
1 tsp garlic powder
Salt and black pepper
Let's start with the marinade. Blend all the ingredients listed above in a food processor until you have a mixture with a smooth and even consistency.
Place your steaks in a large mixing bowl or plastic food storage container and pour over the marinade, ensuring you have even coverage.
Cover and place the marinated steak into the refrigerator for 4 to 8 hours to allow all the flavors to penetrate and tenderize the meat.
While the flank steak is marinating, prepare the other ingredients. For the chimichurri, simply add the listed ingredients to your food processor and pulse repeatedly until you have a medium chunky chimichurri sauce — perfect for steak tacos. Feel free to add some extra olive oil or red wine vinegar if you think it is too thick.
For the guacamole, cut open and de-stone the avocados and scoop the flesh into a mixing bowl, chopping or mashing it into chunks with your wooden spoon.
Squeeze over a couple of teaspoons of fresh lime juice and then add the cilantro and garlic powder. Mash the guacamole to whatever texture you prefer; some like it chunky, others like it smooth.
Cover the guac mixture with plastic film or saran wrap and place it in the refrigerator to prevent it from browning before you're ready to use it to top your steak tacos.
Once the meat for the steak tacos has finished marinating, it's time to cook. Place an oven safe skillet on your stovetop and heat it until it's almost smoking.
Sprinkle a little salt and pepper on each side of your marinated steaks.
Carefully place each steak on the skillet. If your skillet is the right temperature, you should hear a loud sizzle.
Cook the steak for a couple of minutes until it develops a nice sear, then flip and continue cooking for another 2 mins to sear the other side.
Once the meat for the steak tacos is seared, transfer the skillet to a 350°F preheated oven for around 5 mins for medium rare, and approximately 6-7 mins for medium.
Alternatively, if you have a meat thermometer, cook it until the internal temperature reaches 145°F for medium rare or 160°F for medium.
When the meat is done, take it out of the skillet, cover it in foil, and set aside for 5 mins. This ensures all the juices are fully reabsorbed into the meat. If you skip this step, your steak tacos will be wet and dripping with steak juice, and you'll lose all that flavor.
Now it's time to build your flank steak tacos. Slice the freshly grilled steak into thin strips, cutting against the grain for maximum melt-in-your-mouth tenderness.
Lay out your tortillas and layer each one with steak pieces, then top with a spoonful of chimichurri spread over the meat.
Top that with a sprinkling of shredded cotija cheese, some chopped red onion, some finely chopped cilantro.
As a final step, spread over a layer of the fresh guacamole over the steak tacos.
Serve and enjoy!
Store-bought corn or flour tortillas are fine. However, for this steak tacos recipe, homemade flour tortillas are best. You can make it with a traditional taco press and then toast in an oven safe skillet for the perfect charred finish. You can even make a batch of tortillas and store unused ones in the freezer. This gives you a ready supply the next time you make tacos.
Short answer: yes. Do not skip this step as this is what gives the meat its yummy flavor. You can marinate it for as short as an hour, but you can also put it in the fridge the night before, if you don't have much time on the day itself.
Note, however, that the meat shouldn't be left in the marinade for over eight hours as it will break down the meat.
While simple toppings are great for steak tacos so you can really appreciate the meat flavor, you can also add other vegetables if you want to. Lettuce, olives, sour cream, mushrooms, tomatoes, and pico de gallo are good for toppings as well.
Yes, of course you can. However, this Mexican steak tacos recipe recommends flank steak. It is leaner and once marinated, only takes 10 mins to cook. It's tender and juicy if you cook it right. However, you can also use rib eye, sirloin steak, or skirt steak for tacos.
Steak tacos recipes are a dime a dozen out there. However, this recipe is easy enough to do even on a weeknight. These tacos are also a guaranteed hit at any summer parties. You can serve it taco bar style and let your guests choose their own toppings, or serve them already prepared.
If you enjoyed making these, you will also enjoy our other tacos recipes. An option for vegetarians and vegans, for example, are our mushroom tacos and tofu tacos. Seafood lovers will also enjoy our tuna tacos, shrimp tacos, and blackened salmon tacos.
Whichever type of tacos you decide to serve your family and friends, make sure to prepare enough for second servings!
Moroccan spices are a subtle blend of flavors and seasonings for a powerful and rich final product. Here’s how to make ras el hanout spice mix at home!