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4.97 from 27 votes

Steak Street Tacos

These Steak Street Tacos are super simple, yet full of flavor. They are loaded with juicy marinated skirt steak, cilantro, onions, salsa verde, and cotija cheese. You can grill the steak outside or use a grill pan, either way it is delicious!
Prep Time2 hrs
Cook Time10 mins
Total Time1 hr 10 mins
Course: Main, Mexican
Cuisine: Mexican
Servings: 12 tacos
Calories: 167kcal
Author: Brianna May


  • cup olive oil
  • 3 Tablespoons soy sauce
  • 3 Tablespoons lime juice
  • 2 Tablespoons brine from pickled jalapeños
  • 5 cloves garlic grated
  • ¼ cup brown sugar
  • 1 Tablespoon cumin
  • 1 Tablespoon chili powder
  • 1 teaspoon smoked paprika*
  • 1 teaspoon dried oregano
  • 1 ½ pounds skirt steak cut in half if needed to fit into grill pan


  • Review all recipe notes and instructions before beginning.
  • In a small bowl, whisk together the oil, soy sauce, lime juice, brine, garlic, brown sugar, cumin, chili powder, paprika, and oregano.Place the steak and the marinade into a large resealable bag. Marinate for at least 2 hours or overnight.
  • Grease a large skillet or grill pan with olive oil and heat over medium high heat for 1-2 minutes. Grill each side for 4-5 minutes or until the meat reaches desired doneness.
  • Let rest for 5-10 minutes on a cutting board.
  • Slice the meat against the grain into long strips. Cut again in the opposite direction to make smaller chunks. Assemble tacos and enjoy.


Smoked Paprika: Smoked paprika has more depth than regular paprika so I recommend using smoked. In a pinch, regular can be used instead.
Marinate the skirt steak. Marinating the meat overnight will impart the most flavor. The acid in the marinade will also tenderize the steak. However, I do not recommend marinating the meat longer than overnight. It can break down the proteins too much and make the steak mushy.
Use a grill pan or outdoor grill. I live in an apartment so my grill pan is something I could not live without. However, you can also grill the skirt steak on a gas or charcoal grill outside. Regardless, be sure to use high heat to create a nice crust and char on the outside.
Be sure your pan/grill is hot. You want to get a nice sear on the steak. Never put a steak into a cold pan.
Use a meat thermometer. The best way to ensure that your steak is cooked to perfection is to use a thermometer. For medium rare, I aim between 130-135 degrees. A thermometer also helps you avoid cutting into the meat over and over again to check it. This releases all of the juices.
Cut the steak against the grain. You can see which way the grain runs along the meat. Cut in the opposite direction of the grain. This makes the meat more tender to chew. Check out this carne asada post for photos demonstrating this.
Don’t forget about the toppings. Traditional street tacos are finished with cilantro, onion, and sometimes salsa. I like to top mine with these and cotija cheese. Customize these with your favorite taco toppings!


Serving: 1taco | Calories: 167kcal | Carbohydrates: 6g | Protein: 13g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 36mg | Sodium: 375mg | Fiber: 1g | Sugar: 5g