STEAK TACOS | Carne Asada Recipe | How To Make Mexican Street Tacos

steak

🥗Healthier: lean cuts of beef

💰Cheaper: ground beef

Lean cuts provide less fat, while ground beef is often more affordable.

corn tortillas

🥗Healthier: whole grain tortillas

💰Cheaper: flour tortillas

Whole grain tortillas offer more fiber, while flour tortillas can be cheaper.

avocado

🥗Healthier: guacamole

💰Cheaper: sour cream

Guacamole is nutritious, while sour cream can be a budget-friendly alternative.

Let the skirt steak sit out for about an hour to reach room temperature.

Dust the steak with kosher salt on both sides, ensuring not to use too much salt.

Cut the steak into small cubes for even cooking and tenderness.

Prepare the marinade by whisking together 2 tablespoons of Worcestershire sauce, 1 tablespoon of olive oil, 2 teaspoons of chili powder, 1 teaspoon of ground oregano, and 1 teaspoon of garlic powder.

Add the steak pieces to the marinade and mix well for even coating.

Place the marinated steak in a large Ziploc bag and let it marinate for at least an hour, or overnight if preferred.

Preheat a skillet to 375 degrees Fahrenheit.

Dip each yellow corn tortilla into a bowl of cold water, then place it in the preheated skillet.

Cook the tortilla for 30 seconds, then flip and cook for another 30 seconds.

Stack the cooked tortillas in a Ziploc bag to keep them warm and moist.

Add 1 tablespoon of olive oil to the same skillet and add the marinated steak.

Cook the steak for about 4 to 5 minutes, stirring and flipping constantly.

Transfer the cooked steak to an oven-safe dish, pouring all the juices over the meat.

Broil the steak in a preheated broiler at 525 degrees Fahrenheit for about 4 to 5 minutes for added color.

Remove the steak from the broiler and prepare to assemble the tacos.

Use two corn tortillas per taco for added stability.

Stuff the tortillas with the cooked steak, then add diced yellow onion and chopped fresh cilantro on top.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary