Authentic Grilled Steak Tacos Recipe

Authentic Grilled Steak Tacos Recipe

Servings: 4–6 | Prep Time: 20 minutes | Cook Time: 10–15 minutes | Total Time: 35 minutes

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Ingredients

For the Steak Marinade:

• 1.5 lbs (700g) flank steak or skirt steak

• 3 tablespoons olive oil

• 2 tablespoons lime juice (freshly squeezed)

• 2 tablespoons orange juice (optional)

• 2 cloves garlic, minced

• 1 teaspoon ground cumin

• 1 teaspoon chili powder or smoked paprika

• 1 teaspoon dried oregano

• Salt and black pepper to taste

For the Tacos:

• 8–12 small corn or flour tortillas

• 1 cup pico de gallo (recipe below or store-bought)

• 1/2 cup crumbled queso fresco or cotija cheese

• 1/4 cup fresh chopped cilantro

• 1/4 red onion, diced

• 1 lime, cut into wedges

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Optional Toppings

• Guacamole or sliced avocado

• Sour cream or Mexican crema

• Jalapeño slices

• Shredded lettuce or cabbage

• Hot sauce or salsa roja

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Instructions

Step 1: Marinate the Steak

1. Place the flank or skirt steak in a large bowl or ziplock bag.

2. In a small bowl, whisk together the olive oil, lime juice, orange juice, minced garlic, cumin, chili powder, oregano, salt, and pepper.

3. Pour the marinade over the steak, making sure it’s evenly coated.

4. Cover and refrigerate for at least 30 minutes, preferably 2–4 hours. Do not exceed 8 hours, or the citrus might break down the meat too much.

Step 2: Prepare Pico de Gallo (Fresh Tomato Salsa)

Ingredients:

• 2 medium tomatoes, diced

• 1/4 red onion, finely chopped

• 1/4 cup chopped cilantro

• 1 small jalapeño, finely chopped (optional)

• 1 tablespoon lime juice

• Salt to taste

Instructions:

• Mix all ingredients in a bowl.

• Let it sit for at least 10 minutes for the flavors to blend.

You can adjust the heat by adding more jalapeño or a splash of hot sauce.

Step 3: Grill the Steak

1. Remove the steak from the marinade and let it come to room temperature.

2. Heat a grill pan or outdoor grill to high heat. Lightly oil the grates.

3. Grill the steak for about 4–5 minutes per side, depending on thickness and desired doneness:

   • Medium-rare: internal temp ~130°F (54°C)

   • Medium: internal temp ~140°F (60°C)

4. Remove the steak from the grill and let it rest on a cutting board for 5–10 minutes to retain the juices.

5. Slice the steak against the grain into thin strips or bite-sized pieces.

Step 4: Warm the Tortillas

• Heat tortillas directly over a flame for a few seconds per side until lightly charred, or

• Warm in a skillet with a touch of oil until soft and pliable.

Step 5: Assemble the Tacos

1. Lay out the warm tortillas on a plate or serving board.

2. Add a few slices of steak to each tortilla.

3. Top with pico de gallo, cheese, onions, and chopped cilantro.

4. Squeeze fresh lime juice over each taco.

5. Serve immediately with extra toppings on the side.

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Cooking Tips and Notes

• Steak Cut: Skirt and flank steaks are ideal for tacos due to their bold flavor and texture. They should always be sliced thinly against the grain to avoid toughness.

• Marination: Don’t skip the marinade. Citrus and spices help tenderize and flavor the meat deeply.

• Cheese Substitute: If queso fresco or cotija isn’t available, use feta cheese or even grated parmesan.

• Vegetarian Option: Replace steak with grilled portobello mushrooms, jackfruit, or tofu.

• Tortilla Choice: Corn tortillas are more traditional and gluten-free, but flour tortillas are softer and hold more filling.

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Nutrition Facts (per 2 tacos, approximate)

• Calories: 420 kcal

• Protein: 28g

• Fat: 20g

• Carbohydrates: 30g

• Fiber: 4g

• Sugar: 2g

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Mexican Street Taco Style Variation

For a true taquería (Mexican taco stand) feel:

• Skip the cheese and sour cream. Keep it simple with steak, onion, cilantro, and lime.

• Add a spoonful of salsa roja or salsa verde.

• Serve with radish slices and grilled jalapeños on the side.

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History and Culture

Tacos are one of the most iconic dishes in Mexican cuisine. The word “taco” roughly translates to “plug” or “wad,” which miners used to refer to gunpowder-filled paper. Culinary tacos date back to 18th-century Mexico.

Carne Asada Tacos (grilled beef tacos) are most popular in Northern Mexico and Southern California. Traditionally, they're cooked on open flames and served in soft corn tortillas with minimal toppings to let the meat shine.

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Serving Suggestions

• Pair with Mexican rice, refried beans, or elote (Mexican street corn).

• Serve with margaritas, agua fresca, or a cold Mexican beer like Modelo or Pacifico.

• Great for weeknight dinners, BBQs, taco Tuesdays, or fiestas.

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Storage and Reheating

• Steak: Store leftover cooked steak in an airtight container in the fridge for up to 3 days.

• Tortillas: Store in a sealed bag and reheat on a pan or in the microwave.

• Pico de Gallo: Best fresh, but can be stored up to 2 days refrigerated.

To reheat the steak:

• Use a hot skillet with a few drops of water and cover for 2–3 minutes, or

• Microwave gently, covered, to avoid drying.

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Why You’ll Love This Recipe

• Quick to prepare

• Customizable toppings

• Juicy, flavorful steak

• Street-style authenticity

• Perfect balance of fresh, savory, and zesty

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Make It a Taco Bar!

Hosting guests? Turn this into a taco bar:

• Offer multiple toppings: grilled peppers, salsa, sour cream, cheese, onions, lettuce, etc.

• Provide a few protein options (grilled shrimp, chicken, or veggie).

• Let everyone build their own tacos!