These juicy steak street tacos are made of pan-seared sirloin steak tossed in a Texas-style, street-taco rub, and folded into warm corn tortillas. You won’t believe how quickly these tacos can come together when using dry rub and a tender steak, as opposed to time-consuming marinades.
For the steak that will make up our taco filling, I use this Carne Asada Dry Rub Recipe, which I make in small batches, and also use in our Texas Steak Fajita Recipe. I created this dry rub seasoning blend, specifically for beef as an alternative to grocery store fajita seasoning, which is high in salt and not available throughout the world (where many of our readers live).
You’ll need to whip up a batch for yourself to complete this recipe, and it looks like this!
How To Make Steak Street Taco Filling
Sometimes, I’m not in the mood to wait very long for a delicious taco and when I need to get dinner on the table I go straight to sirloin steak. There is no need to get thick-cut steaks or spend the extra money on ribeye. Sirloin steak cooks hot and fast and it’s a great use of the thin sirloin slices that grocery stores keep pushing these days.
- 1 Tablespoon vegetable oil
- 3 Tablespoons fresh lime juice
- 3 Tablespoons soy sauce (I use low-sodium soy sauce)
- 4 cloves garlic, minced
- 2 ½ teaspoons chili powder
- 1 ½ teaspoons ground cumin
- 1 ½ teaspoons dried oregano
- 2 pounds flank steak or skirt steak, cut into 1/2-inch pieces
- 12 street taco size OR mini corn or flour tortillas
- avocado souce
- freshly chopped cilantro
- freshly diced red onion
- fresh limes cut into wedges
Pour vegetable oil, lime juice, soy sauce, garlic, chili powder, cumin and oregano into a large bowl. Whisk to combine everything together.
Place steak pieces into the marinade mixture; stir and toss to coat all the steak in the marinade.
Cover bowl with a lid and place in refrigerator.
Let steak marinade for at least 2 hours or up to 12 hours.
Heat a large skillet over medium-high heat.
(Cook steak in two separate batches to prevent over-crowding the skillet.)
Using a slotted spoon, remove half of the steak from the marinade. Place steak pieces in hot skillet. Cook and stir for about 6 minutes or until steak reaches your desired temperature.
Place cooked steak onto a plate and tent with foil to keep warm.
Cook remaining batch of steak the same way. Discard marinade.
Serve warm steak in warmed tortillas and top with desired amount of fresh cilantro, red onion and lime juice and avocado souce