Grilled Street-Style Steak Tacos with Cilantro, Onion & Lime
Enjoy flavorful grilled steak tacos topped with fresh cilantro, diced onion, and a squeeze of lime. Perfect for a quick, satisfying American-style dinner with a street-food vibe.
Ingredients
Check ingredients as you go.
- Steak
- Marinade & Cooking
- Marinade & Garnish
- Marinade
- Marinade & Seasoning
- Assembly
- Garnish
Let’s make it
Marinade
In a medium bowl, combine olive oil, lime juice, minced garlic, ground cumin, chili powder, salt, and black pepper. Mix well to make the marinade.
Marinade
Place the skirt steak in a dish and pour the marinade over it, turning to coat evenly. Cover and refrigerate for 15-20 minutes.
Grilling
Preheat the grill to medium-high heat. Remove steak from marinade, letting excess drip off.
Grilling
Grill the steak for about 4-5 minutes per side for medium-rare, or longer until desired doneness. Remove from grill and let rest for 5 minutes.
Assembly
While the steak rests, warm the corn tortillas over the grill or on a skillet until soft and lightly charred, about 30 seconds per side.
Assembly
Thinly slice the rested steak against the grain into bite-sized strips.
Assembly
Assemble the tacos by placing steak strips on warmed tortillas, then topping with diced white onion and chopped fresh cilantro.
Garnish & Serving
Serve with lime wedges on the side for squeezing over the tacos just before eating.
Tips & notes
For best flavor, marinate the steak for at least 15 minutes but no more than 30 to avoid overpowering the meat. Use a hot grill for a nice char but watch carefully to prevent overcooking. Letting the steak rest before slicing ensures juicy, tender slices. Serve immediately for freshest taste.
Saving it for later
Store leftover grilled steak slices and garnishes separately in airtight containers in the refrigerator. Consume within 3 days for best quality. Keep tortillas wrapped in foil or airtight bags at room temperature or refrigerated if not used immediately.
Reheating
Reheat sliced steak gently in a skillet over medium heat for 1-2 minutes until warmed through, avoiding overcooking. Warm tortillas separately in a dry skillet or microwave wrapped in a damp paper towel for 20-30 seconds until soft.
