Street Tacos
Easy Street Tacos with Flank Steak or Skirt Steak
Ingredients
- 2 tbsp soy sauce reduced sodium
- 2 tbsp lime juice
- 2 tbsp vegetable oil divided
- 2 cloves garlic minced
- 1 tsp chili powder
- 1 tsp ground cumin
- 1 tsp dried oregano
- 1 1/2 pounds skirt steak or flank steak cut into 1/2-inch pieces
- 12 mini flour or corn tortillas warmed
Toppings
- 1/2 cup diced red onion
- 1/2 cup fresh cilantro, chopped
- salsa, if desired
Instructions
- Thinly slice skirt steak or flank steak against the grain into ½ inch pieces. Place steak in large bowl or Ziploc bag. Set aside.
- Combine soy sauce, lime juice, 1 tablespoon vegetable oil, garlic, chili powder, cumin and oregano. Add to bowl or Ziploc bag with steak. Marinate in the refrigerator for 1-2 hours.
- Heat remaining 1 tablespoon oil in a large skillet over medium high heat. Add steak and marinade, and cook, stirring often, until steak has browned and marinade has reduced, about 5-6 minutes, or until desired doneness. For medium rare, cook to an internal temperature of 130-134°F as indicated by an instant read thermometer.
- Serve steak in tortillas, topped with onion, cilantro and salsa.