Taco Tuesday is our favorite night of the week, and these Street Tacos with fresh pico de gallo are always a hit! It is so nice to cook a meal that the entire family loves, so this is on our regular rotation!
A Flavorful Marinade Transforms Tough Beef
Flank steak is known for being an economical, but tough piece of meat. This marinade has the perfect balance of flavors to transform it into meat that feels like a splurge! I played around with the seasonings, adding some things, taking away some things, and ultimately, decided that garlic, chili powder, cumin, and oregano are the perfect combination of flavors.
The Size of the Meat
Because it is a tougher meat, the size of your pieces matters. They should be bite-sized so that you don’t have to tear the meat apart when you bit into a taco. This also allows it to cook very quickly – side benefit! Chop them up, put them in a Ziplock bag, and top with the marinade. Squish it around to make sure it is well coated and throw it in your refrigerator. This can marinate for as little as 30 minutes, or as much as 4 hours. I like to go for 4 hours so it gets as much flavor as possible.
Cook in a Hot, Hot Skillet
I like a good sear on my meat, but it is tricky to get with this recipe because you cook it with the marinade. To get as much sear as possible, and avoid steaming the meat, I cook it in a cast iron skillet. Heat the skillet on medium-high until it starts to smoke, then heat 1 tablespoon of canola oil and dump in the steak. Give it a stir every couple of minutes until it is done (usually 5-6 minutes total).
It’s All About the Pico
Choose whatever tomatoes are the brightest. I usually prefer Roma, but will select another varietal if they are bright red and firm. Add in a little onion, cilantro, lime, and salt and you have a bowl of delishness! I like to make the pico right after the steak goes in the refrigerator for marinating, that way the majority of the cooking is done early, and it keeps the dinner hour simple. This allows the pico de gallo flavors to meld as well. The only problem is that it can be really hard to resist sneaking some early if you have tortilla chips in the house. You’ve been warned! When ready to serve, use a slotted spoon so that you leave the juices behind in the bowl. Otherwise, it will make your tacos really messy!
You can heat your tortillas however you like. Most packages have directions for microwave and stovetop. I like to heat mine in the oven because then I don’t have to tend to them while I am cooking the meat. I just wrap up in aluminum foil in stacks of 5 and heat at 325 for 10 minutes. This meal comes together so easily! Cook your meat while the tortillas are heating. The pico de gallo is ready to go. That’s it! From the stovetop to the table in 10 minutes!
Street Tacos with Fresh Pico De Gallo
- 1 1/2 lb skirt steak, cut into 1/2-inch pieces
- 2 tbsp soy sauce
- 2 tbsp lime juice
- 2 tbsp canola oil, divided
- 3 cloves garlic, minced
- 2 tsp chili powder
- 1 tsp cumin
- 1 tsp dried oregano
- 12 street taco tortillas, warmed before serving
Fresh Pico De Gallo
- 1/2 small white onion
- 1 small jalapeno (adjust according to your spiciness preference)
- 2 large ripe tomatoes, or 3-4 Roma
- 1/4 cup chopped cilantro
- 2 T lime juice
- 1/2 tsp kosher salt
- Cut skirt steak into bite-sized pieces and place in a large bowl or a gallon-sized resealable bag.
- Mix the soy sauce, lime juice, 1 tablespoon of canola oil, and spices together, then pour over the steak. Cover tightly or seal the bag, and refrigerate for at least 30 minutes or up to 4 hours.
- Finely chop the onion, jalapeno, tomatoes, and cilantro and mix together in a small bowl. Add in lime juice and salt and stir together. Taste and adjust ingredients to your flavor preference. Refrigerate at least 15 minutes. (This pico de gallo can be made in advance. It is will keep in the refrigerator, covered, for 3-4 days.)
- Heat 1 tablespoon canola oil in a large skillet over medium-high heat. Add steak and cook, stirring occasionally, 5-6 minutes, or until it reaches your desired doneness.
- Serve steak in a warm tortilla, topped with pico de gallo.
Recipe adapted from Damn Delicious