Sriracha Street-Style Steak Tacos

April 30, 2021

Lea Ann Brown asserts: “Eaten by hand and devoured while standing in front of the truck or taco stand from which they were purchased, street tacos are simple on ingredients and big on flavor.”

Directions

Combine jalapeño, garlic, cilantro, lime juice, oil, salt, pepper and cumin in a large resealable bag or bowl. Add steak and toss to coat; if using bowl, wrap with plastic. Marinate in refrigerator overnight in refrigerator, tossing occasionally.

Bring meat to room temperature by removing from refrigerator for about an hour. Heat grill to 500 degrees and then lower to 400. Remove steak from marinade and grill about 4 minutes per side (depending on thickness) for medium rare. Generously brush the meat with sriracha sauce and turn the steak, sauce side down so the sauce will glaze. Only let this cook for about a minute. While the underside is glazing, generously brush the up-side of the steak with the sauce. Turn and repeat. Remove the steak and let it rest 10 minutes under foil.

While the meat is resting, dampen a clean dish towel and wrap the tortillas inside. Place the dish towel and tortillas in a gallon sized plastic storage bag and place in microwave, without sealing the bag. Cook for 4 minutes on 50% power. Tortillas will stay steamy in the microwave until you’re ready to use them. Thinly slice steak against the grain. Divide steak among tortillas, then build with toppings. Serve immediately.

Recipe and photo provided by the Cooking on the Ranch blog, highlandsranchfoodie.com.

Ingredients

1 medium jalapeño, chopped

2 cloves garlic, chopped

1/4 cup cilantro, coarsely chopped

1/4 cup fresh lime juice

1/4 cup olive oil

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

1 teaspoon ground cumin

1 pound flap steak

1/2 cup sriracha sauce

1/2 teaspoon salt

8 8-inch white corn tortillas

Suggested Toppings:

1/2 medium avocado, sliced

crumbled Cotija cheese

cilantro, chopped

sweet onion, thinly sliced

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