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Home
Grilling
Recipes
Beef
Steak Street Tacos
Steak Street Tacos
Makes
4 servings
Prep Time
1 - 12 hours
Cook Time
10 - 30 minutes
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Print Recipe
Ingredients:
Steak Marinade Ingredients:
1 cup
Olive Oil
1 cup
Soy Sauce
1/4 cup
Lemon Juice
1
Whole Lime, freshly squeezed with juice set aside
1 tbsp
Dried Parsley Flakes
1 tbsp
Minced Garlic
Street Corn Ingredients:
4-6 ears
Yellow Corn
1/4 cup
Chopped Red Onion
1-2
Jalapeños (Remove seeds and chop)"
1/4 cup
Canned Petite Diced Tomatoes
1/2 cup
Quesadilla or Cotija Cheese
1/4 cup
Mayo
1/4 cup
Sour Cream
1 tsp
Minced Garlic
1
Whole Lime, freshly squeezed with juice set aside
Ground Black Pepper, to taste
Salt, to taste
Jalapeño Lime Ranch Ingredients:
1/4 cup
Mayo
1/4 cup
Sour Cream
1 tsp
Minced Garlic
1/2
Jalapeño (Remove seeds and chop)
1
Whole Lime, freshly squeezed with juice set aside
1 tsp
Parsley Flakes
Ground Black Pepper, to taste
Salt, to taste
Taco Ingredients:
1 lb
Flank Steak
1 pkg
Corn Tortillas
1 cup
Quesadilla Cheese
Additional Items:
• Large Bowl
• 2 Medium Bowls
Directions:
In a large bowl, mix the steak marinade ingredients together.
Add flank steak and marinate in the refrigerator 1 hour up to overnight.
Preheat grill to 400°F.
Place the ears of corn on the grill, turning often, until a nice char develops on all sides.
Remove the ears of corn and cut the kernels into a bowl.
Add the remaining street corn ingredients into the bowl. Mix well.
Place street corn bowl into the refrigerator until ready to serve.
In another bowl, combine all the jalapeño lime ranch ingredients together. Mix well.
Place in the refrigerator until ready to serve.
Make sure the grill is now at 400.°F.
Place the steak on the grill.
After 5-7 minutes, flip the steak over and grill for another 5-7 minutes, or until desired doneness. Note: This recipe is for medium-rare steak (125-135°F).
Remove the steak from the grill and let rest for 5 minutes.
Turn down the grill temperature to low.
Slice the steak against the grain into strips.
Place the corn tortillas directly onto the cooking grates.
Place the quesadilla cheese and a couple strips of steak onto half the corn tortillas.
Fold the tortillas and grill until cheese is melted. Note: The cheese may melt quickly, depending on how hot your grill is.
Remove the tacos from the grill and place on a plate.
Remove the street corn mixture and jalapeño lime ranch bowls from the refrigerator.
Carefully open the tacos and add some of the street corn mixture and jalapeño lime ranch. Fold tacos together again.
Serve and enjoy.
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