Easy Steak Tacos Recipes

STEAK TACO

Steps:

• Sprinkle steak with pepper, pressing to adhere.
• Heat grill pan over medium-high heat. Coat pan with cooking spray. Add steak to pan; grill 6 minutes on each side or until desired degree of doneness. Place steak on a cutting board; let stand 5 minutes.
• Cut steak diagonally across grain into thin slices. Mix lime juice, olive oil and garlic and drizzle over steak; sprinkle with salt.
• Heat tortillas on grill pan coated with cooking spray 20 seconds on each side or until lightly charred.
• Heat scallions on grill until lightly charred.
• Divide steak among tortillas.
• Top with romaine, red cabbage, avocado and pickled red onions.
• Garnish with grilled scallion.

EASY STEAK TACOS

Steps:

• Combine marinade ingredients in a blender and pulse until smooth. Pour over flank steak and marinate at least 1 hour or overnight.
• Preheat a grill or grill pan to medium-high heat. Cook about 4-5 minutes per side (125 to 130°F for medium-rare).
• Rest steak about 5-7 minutes before cutting. Cut steak into 1/2" slices across the grain and then cut into bite sized pieces
• Serve in warmed tortillas with desired toppings such as pico de gallo, guacamole, sour cream and cilantro.

STEAK TACOS

Steps:

• In a Medium or Large Ziploc® Zip 'n Steam™ Bag, combine steak, flour, Worcestershire sauce, chili powder, garlic powder, oregano and salt. Seal bag and shake gently to combine ingredients. Pat steak into single layer. Place bag in microwave., Cook on full power for 4 minutes (Medium bag) or 3-1/2 minutes (Large bag). If needed, microwave for additional 30-second intervals until steak is well done. Allow bag to stand for 1 minute before handling. Gently shake bag to distribute seasonings and carefully open., Add lime juice and hot pepper sauce if desired. Spoon beef mixture onto tortillas. If desired, top with cheese and serve with picante sauce and sour cream.

15-MINUTE STIR-FRIED STEAK TACOS

Steps:

• Cut the steak along the grain into 3-inch pieces, then slice each piece across the grain into 1/3-inch-thick strips. Toss the steak in a medium bowl with the chili powder, oregano, sugar, 3/4 teaspoon salt and a few grinds of pepper.
• Heat a large nonstick skillet over high heat. Meanwhile, wrap the tortillas in a clean dishcloth, and microwave at 100 percent for 1 minute. Let sit, wrapped in the dishcloth, until ready to serve.
• When the skillet is hot, add the oil. Add the seasoned steak in an even layer. Don't stir for 2 minutes, then give the steak a good stir and let cook until browned, about 1 1/2 minutes more. Transfer the steak to a medium bowl. Immediately add the onions to the skillet, and stir until brown and slightly softened, about 1 1/2 minutes; transfer to the bowl with the steak, and stir to combine.
• Set up a taco bar with the steak and onions, wrapped tortillas, sour cream, guacamole, salsa verde, pico de gallo and cheese.