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Grilled Beef Street Tacos

Charred, juicy beef served in warm corn tortillas, topped with fresh ingredients, making for a perfect quick dinner or festive treat.
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Prep Time 15 minutes
Cook Time 12 minutes
Total Time 55 minutes
Servings: 10 tacos
Course: Dinner, Main Course
Cuisine: Mexican
Calories: 300
Ingredients Method Notes

Ingredients
  

Marinade
  • 1.5 pounds flank steak or skirt steak Can substitute with sirloin for a leaner cut.
  • 1/4 cup olive oil Avocado oil works well too.
  • 2 units limes, juiced Brightens the beef.
  • 4 cloves garlic, minced Adds a toasted aroma when grilled.
  • 1 teaspoon ground cumin Warm and earthy flavor.
  • 1 teaspoon smoked paprika Optional for more heat.
  • 1/2 teaspoon chili powder Adjust to taste.
  • 1 teaspoon kosher salt
  • 1/2 teaspoon black pepper
Taco Assembly
  • 12 small corn tortillas Fresh or warmed from the grill.
  • 1 cup finely chopped white onion Adds classic street taco crunch.
  • 1 cup chopped cilantro Herbaceous and cooling.
  • 2-3 units limes, cut into wedges For serving.
  • to taste salsa roja or pico de gallo Bright, juicy topping.
  • to taste crumbled cotija cheese, sliced radishes, pickled onions, or avocado slices Optional toppings.

Method
 

Preparation
  1. In a bowl, whisk together olive oil, lime juice, minced garlic, cumin, smoked paprika, chili powder, salt, and pepper to create the marinade.
  2. Place the flank or skirt steak in a shallow dish or zip-top bag and pour the marinade over it. Massage the flavors into the meat and let it rest in the refrigerator for at least 30 minutes, or up to 2 hours for deeper flavor.
  3. Heat your grill to high.
Cooking
  1. Remove excess marinade and place the steak directly on the hot grill. Cook 4–6 minutes per side for medium-rare to medium.
  2. Transfer the steak to a cutting board and let it rest for 5–10 minutes.
  3. Slice thinly against the grain into bite-sized strips.
  4. Warm the corn tortillas on the grill for 20–30 seconds per side until pliable.
Assembly
  1. Pile sliced beef onto warm tortillas, top with chopped onion, cilantro, a squeeze of lime, and salsa.
  2. Add optional toppings if desired.

Notes

Store cooled meat in an airtight container for up to 3 days. Reheat gently in a skillet before serving. You can also freeze sliced cooked steak for up to 3 months.