steak tacos

Easy, flavor-packed Steak Tacos with a quick corn and herb topping and the best simple chili-lime sauce.

Steak Tacos

EACH: garlic powder, ground coriander, ground cumin

EACH: paprika, ground chili powder, tightly packed light brown sugar

EACH: fine sea salt and pepper

olive oil, (divided)

corn

avocado, (divided)

green onions, (thinly sliced)

cilantro, (finely chopped)

jalapeño

garlic ((~1 clove))

lime ((1 teaspoon zest, 2 tablespoons juice))

(or street-sized) Tortillas (flour corn

Cotija lime wedges/juice and cilantro

(113 grams) full-fat regular mayo ((we love Best Foods/Hellmans))

lime juice (+ 1/2 teaspoon lime zest)

cumin

paprika

chili powder

Sriracha sauce

PREP: Preheat the grill to 450 degrees F. Once heated, clean the grill grates with a wire brush. Liberally oil the grill (I do this by drenching a paper towel in canola or vegetable oil and, holding tongs, rubbing the paper towel over the grill).

CORN: Shuck corn and discard leaves and silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub the oil and salt/pepper into all sides of the corn. Add the corn to the heated and oiled grill over direct heat. Grill corn about 10-12 minutes total, rotating every 3-4 minutes until brightly colored and lightly charred. Let grilled corn cool before cutting it off the cob and adding kernels to a large bowl.

STEAK: Prepare the rub by mixing together the garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove the flank steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on the top of the steak. Sprinkle half the rub on top and gently press in. Flip the steak over. Drizzle remaining 1 tablespoon oil on the bottom of the steak and sprinkle on the remaining rub mixture. Gently press in. Place the spiced-rubbed steak directly on the grill and cook for 4-5 minutes per side, or until the internal temperature is 130-135 degrees F for medium rare or 145 degrees for medium. (I use a meat thermometer here. For a 2 pound flank steak, my grill takes exactly 4 minutes per side at 450 degrees F.) Remove the steak from the grill to a cutting board. Tent with foil and allow to rest for 5-10 minutes. Once the steak has rested, slice it very thinly against the grain (See Note 1).

CORN TOPPING: Cut the avocado in half. Chop one half into small pieces and thinly slice the other half. Toss the grilled corn with the chopped avocado, thinly sliced green onions, finely chopped cilantro, minced garlic, and finely diced jalapeño. Add lime zest and lime juice, a sprinkle of salt, sprinkle of pepper, and gently toss together. Set aside.

SAUCE: Whisk everything together until smooth and combined. Add a pinch of salt and pepper to taste. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.)

TORTILLAS: Spray both sides of the tortillas with olive oil cooking spray and &quot;grill&quot; tortillas on stovetop over the open flame until slightly charred. Alternatively warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.

ASSEMBLE: Fill up the grilled/warmed tortillas with thinly sliced steak, a generous spoonful of the corn-avocado mixture, and a good spoonful of the sauce. Add in the thin slices of avocado. Additionally, add extra lime juice, cilantro, and/or cotija cheese to tacos if desired. Enjoy!

https://embed.mediavine.com/videos/xnbs94akcprk2zgqxluj

Easy, flavor-packed Steak Tacos with a quick corn-and-herb topping and the best simple chili-lime sauce.

Looking for an easy steak skewer recipe? These Steak Tacos on a Stick from Delish.com are the best.

Steak Taco on a Stick

garlic,

jalapeño, chopped

c. chopped fresh cilantro

lime juice

c. vegetable oil

kosher salt

sirloin steak,

avocado,

corn,

red onion,

flour tortillas,

sauce,

Lime wedges,

https://streaming.hearstdigitalstudios.com/delish/57a354c9bbddbd2c0dae8dba/mp4/57a354c9bbddbd2c0dae8dba_Steak_Tacos_on_a_Stick_FINAL_1470321868_4000_hd_v3.mp4

Break out of your shell with our Steak Tacos On A Stick! ​All the good stuff ​together on one stick.​

Steak Taco On A Stick

Grilled Chili Lime Steak tacos with avocado, red onion, cilantro, and queso fresco make a great summer dinner!

Grilled Chili Lime Steak Tacos

flank steak

limes

lime

salt

black pepper

sugar

garlic powder

oregano

ground cinnamon

Olive oil (for grill)

Corn tortillas

onion

avocado (sliced)

queso fresco

cilantro (for serving)

Lime wedges (for serving)

Place the flank steak in a 9x13 pan. Pour lime juice over the steak and let marinate for 30 minutes, at room temperature.

Meanwhile, in a small bowl, combine lime zest, salt, sugar, pepper, chili powder, cumin, paprika, garlic powder, oregano, and cinnamon.

Rub both sides of the steak with the spice mixture, pressing with your fingers to help the rub adhere to the meat.

Preheat grill to high heat. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack. Place steak directly on the grill and cook for 5 minutes on each side. Remove from grill and let the steak rest on a cutting board, covered with foil, for 10 minutes.

While the steak is resting, warm the corn tortillas on the grill or use a gas flame to char them slightly.

Cut the steak into strips, against the grain. Place steak strips in the corn tortillas and top with red onion, avocado, cilantro, and queso fresco. Squeeze with lime juice, if desired. Serve warm.

Delicious and simple Crock Pot Steak Tacos the entire family will love! This dump and go recipe produces tender shredded beef with savory Mexican inspired spices perfect for taco night!

Steak Tacos {Crock Pot}

3.5 lbs Flat Iron Steak

T chili powder

t cumin

onion powder

oz diced tomatoes with chilies

taco shells

favorite taco toppings

Spray your crock pot with cooking spray

Put your steak in the bottom of your crock pot

Mix together your seasonings and sprinkle on top of your steak

Place your tomatoes around your steak

Cover and cook on low for 8-10 hours

Place your steak in a large bowl and shred with two forks

Put your shredded steak back in your crock pot and drain any excessive juice

Spoon into taco shells and top with favorite taco toppings

https://www.youtube.com/watch?v=-reYCbq6PhQ

Delicious and simple Crock Pot Steak Tacos the entire family will love! This dump and go recipe produces tender shredded beef with savory Mexican inspired spices perfect for taco night! They are so simple to throw together and were an instant hit with my family! Low carb substitutions included.
The Recipe: 
https://www.recipesthatcrock.com/steak-tacos-crock-pot/

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Crock Pot Steak Tacos

Flank steak marinated with chipotle, citrus, cilantro and onions.

Grilled Steak Tacos

oranges

garlic

cilantro

red onion

flour tortillas

avocado crema

pico de gallo

Cotija cheese

Outdoor grilling: To grill the tacos, heat an outdoor grill for direct, medium-high heat. Oil the grill grates with a paper dipped in vegetable oil. Add the onion rings in a single layer and grill uncovered until charred in spots and tender, flipping halfway through, about 5 minutes total. Transfer to a clean cutting board. Oil the grates again. Add the steak and grill uncovered until browned, charred in spots, and the center registers 128ºF for medium rare or 135ºF for medium, flipping halfway through, 9 to 10 minutes total. Transfer to the cutting board.Storage: Leftover steak and onions can be refrigerated in an airtight container for up to 4 days.

The Kitchn

Amelia Rampe

Step 1

Prepare the following ingredients, adding each to the same 2-quart baking dish or large ziptop bag as it is completed: Using a vegetable peeler, remove the peel from 1 large orange and 2 medium limes. Juice the orange until you have 1/2 cup (juice the second orange if needed). Juice the limes until you have 1/4 cup. Finely grate 4 garlic cloves. Coarsely chop the stems from 1 bunch cilantro until you have 1/2 cup. Add 1/2 cup chipotle salsa and stir to combine.

Step 2

Slice 1 small red onion into thin rounds and add to the marinade. Add 1 1/2 pounds flank steak and turn to coat. If marinating in the baking dish, pile some of the marinade and onions on the top of the steak; cover the baking dish with plastic. If marinating in the bag, press out the excess air and seal the bag. Refrigerate for at least 1 and up to 4 hours, flipping the steak halfway through.

Step 3

Heat a cast iron grill pan or 12-inch skillet over medium-high heat for at least 5 minutes. Meanwhile, transfer the onion rings from the marinade to one side of a plate or baking sheet. Transfer the steak to the other half of the plate; discard the remaining marinade. Brush off any aromatics that are stuck on the steak and onions. Season both sides of the steak with 2 teaspoons kosher salt and 1 teaspoon black pepper. 

Step 4

Drizzle 2 tablespoons of the canola oil into the pan. Add the onions and cook, stirring occasionally, until charred and tender, about 5 minutes. Push the onions to one side of the pan and place the steak on the other. Cook undisturbed until the bottom of the steak is dark golden brown and charred in spots, about 4 minutes. Transfer to a clean cutting board browned-side down.

Step 5

Add the remaining 2 tablespoons canola oil to the pan. Return the steak to the pan browned-side up and sear undisturbed until desired doneness, an internal temperature of 128ºF for medium-rare, 4 to 5 minutes, or 135ºF for medium. Return to the cutting board and let rest about 10 minutes. Meanwhile, prepare the remaining ingredients.

Step 6

Pick fresh cilantro leaves until you have 1/4 cup. Warm 8 tortillas one at a time by holding them directly over a medium flame on a gas stove, or in a skillet over medium heat on an electric stove, flipping occasionally, until charred in spots and pliable. (Alternatively, wrap the stack of tortillas in a damp paper towel and microwave until warm, 20 to 25 seconds.) Stack together and wrap in a clean kitchen towel or aluminum foil to keep warm. 

Step 7

Cut the steak across the grain into 1/2-inch thick slices. Cut any long slices of steak crosswise to fit into the tortillas.

Step 8

To assemble a taco, spread 1 tablespoon crema or sour cream on a tortilla. Top with a few slices of steak, a few pieces of onion, 1 tablespoon pico de gallo or salsa fresca, 1 generous sprinkle of Cotija cheese, and some cilantro leaves.

Carne Asada made with marinated skirt steak, then grilled hot and fast and sliced thin for the ultimate Taco Night meal.

Carne Asada Skirt Steak Tacos Recipe

skirt steak (Trim

Worcestershire sauce

orange, juiced (approx ½ cup)

lime, juiced (approx ¼ cup)

¼ cup onion, chopped

red chili flakes

garlic cloves, crushed

beef rub

Marinate

Place all marinade ingredients in a large gallon sized bag. Mix together.&nbsp;Add the steak to the marinade. Mix again. Seal tight, and place in a large bowl and place in the refrigerator for a minimum of 2 hours, we cap at 6 hours to maintain the beef flavor.

Prepare Grill

Heat grill nice and hot, and prepare for direct cooking. Target 450 to 500 degrees Fahrenheit over direct grilling.

Season

Remove the steak from the bag and pat dry (don&#39;t worry about removing pieces of the onion or garlic). Discard any extra marinade. Liberally season your steak on both sides with your dry rub. 

Grill

Place on grill for direct cooking. Grill approximately 3-4 minutes per side (this will depend on size of your steak). It&#39;s always best to check your temperature with a digital thermometer. We like 125 for rare, and also 135 for medium rare. *see notes Remove from heat. 

Slice against the grain, and serve as a filling for tacos or burritos. 

https://mediavine-res.cloudinary.com/video/upload/t_original/v1626125462/iDLPEBRyp.mp4

Carne Asada made with marinaded skirt steak, then grilled hot and fast and sliced thin for the ultimate Taco Night meal. Full recipe and video, and added steakmarinade recipe suggestions.

Carne Asada -- Skirt Steak Tacos

Grab your skillet, it&#039;s time to make sizzling hot steak fajitas! I have a flavorful marinade that pairs nicely with the colorful mix of sauteed vegetables.

Steak Fajitas

skirt steak (or flank steak, sirloin, flat iron, or hanger steak)

olive oil

soy sauce

jalapeno

lime zest

olive oil (divided)

white onion (¼-inch thick)

½ cup sliced zucchini (¼-inch thick)

brown mushrooms (rinsed, dried, and quartered)

sliced bell pepper (¼-inch thick, red, green and yellow peppers)

cilantro leaves (chopped)

tortillas (flour

Add steak to a large plastic bag or casserole dish.

In a medium bowl whisk together olive oil, soy sauce, jalapeno, garlic, cumin, salt, pepper, and lime zest.

Remove ¼ cup of the marinade and transfer to a small bowl. Whisk in lime juice and set aside.

Pour the remaining marinade over the beef, flip several times to coat. Marinate for 30 minutes, flipping halfway through. The beef can be refrigerated and marinated for up to 24 hours.

Steak Marinade

Heat a large cast iron skillet over medium-high heat.

Add 1 tablespoon of olive oil to the pan. Shake off the excess marinade from the beef, scrape off any garlic and jalapeno to prevent burning then pat dry with a paper towel. Carefully add steak to the hot pan.

Sear without moving the beef until the surface browns, about 2 to 3 minutes. Flip over and cook until the internal temperature reaches 120 to 125ºF (49 to 52ºC) for medium-rare, about 2 to 4 minutes depending on the thickness. Transfer to a cutting board, cover with foil and allow to rest for 10 minutes before slicing.

Add 1 tablespoon of olive oil to the pan. Once hot, add the onions and saute for 1 minute. Add the zucchini, saute for 1 minute. Add mushrooms, saute for 1 minute. Add bell peppers, saute for 2 minutes. Season with ½ teaspoon salt and ¼ teaspoon black pepper, stir to combine. The vegetables should be crisp-tender.

Slice the beef across the grain, on a bias, into thin ¼-inch thick strips.

Add the beef slices on top of the vegetables. Whisk the 1/4 cup of reserved marinade and then pour over the fajitas. Season with salt and pepper as desired.

Garnish with chopped cilantro leaves. Serve the steak fajitas with warmed tortillas and desired toppings.

These easy skillet filet mignon steak tacos are made in less than 30 minutes. It takes Taco Tuesday to a new level!&nbsp;

Easy Skillet Filet Mignon Steak Tacos

filet mignon steaks

olive oil (extra virgin)

white corn tortillas

tbsp cheddar cheese

tbsp guacamole

tbsp sou cream

Heat the skillet on medium to low heat.

Rub the steaks with olive oil and season with cracked black pepper.&nbsp;

Slowly cook the filets until they have reached your desired specifications. We like to cook ours to be medium done, and that averages about 7 minutes on each side.&nbsp;

Remove the filets from the heat and slice thinly and lengthwise.&nbsp;

Use a clean skillet over medium heat and warm up the corn tortillas.&nbsp;

Top the tortillas with steak, guacamole, sour cream, and shredded cheese.&nbsp;

Best carne asada recipe with a delicious marinade that enhances the flavor. Perfect for tacos, salad, or to pair with your favorite sides.

Carne Asada

½ pound skirt steak, flank steak,

cilantro leaves (finely chopped)

green onions

orange juice

orange zest

Prepare the Meat- Poke the steak about ten times with a fork on both sides to allow the marinade to infuse quicker.

Make the Marinade - In a medium bowl, whisk together the chopped cilantro, green onions, olive oil, orange juice, orange zest, lime juice, lime zest, soy sauce, garlic, jalapeno, cumin, salt, black pepper, and chili powder.

Marinate the Steak - Add the steak to a resealable plastic bag or baking dish. Pour the marinade over the meat. Place it in the refrigerator for 60 minutes, flipping over halfway through. Do not let it marinate for over 8 hours.

Prepare the Grill - Preheat the grill over high heat at 400 to 450ºF (204 to 232ºC). Carefully grease the cooking grates using a paper towel dipped in oil and hold it with metal tongs.

Grill the Steak - Scrape any herbs or garlic chunks off the meat and allow the excess marinade to drain. Add the beef to the grill, and press down to get a good sear. Cook, uncovered, for 4 to 5 minutes. Flip and cook until the meat registers 125 to 130ºF (52 to 54ºC) for medium-rare, about 3 to 5 minutes.

Let it Rest - Transfer to a cutting board, cover, and rest for 10 minutes.

To Serve - Slice the meat against the grain, about ¼ to ½-inch thick. Serve with desired toppings and warmed tortillas.

Those leftover steak tacos are packed with savory goodness and perfect for any weeknight dinner! Topped with fresh onions, cilantro and drizzled with a delicious roasted chipotle sauce.

Leftover Steak Tacos With Chipotle Salsa

cooked steak (leftovers) (chopped)

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Top 16 steak tacos recipes from across the web

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Top Tags

Steak Tacos

Steak Taco on a Stick

Grilled Chili Lime Steak Tacos

Steak Tacos {Crock Pot}

Grilled Steak Tacos

Carne Asada Skirt Steak Tacos Recip...

Steak Fajitas

Easy Skillet Filet Mignon Steak Tac...

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