We love #TacoTuesday as much (if not more) than the next person, but sometimes we’re looking to up our taco game with a new recipe. Enter this amazing Asian Steak Street Taco recipe that we’ve adapted from the Beef Council. This recipe starts with a delicious marinated Flank Steak that is then grilled, sliced, and served in warm tortillas with quick-pickled veggies. The home taste tests conclusively determined this recipe is a winner. Leave us a comment to let us know if you added additional toppings!
- 1.5 cup Cucumber (cut lengthwise in half)
- 3/4 cup Carrot (then crosswise into thin slices)
- 1/2 cup Rice Vinegar (shredded)
- 1 tsp Sugar
- 1 tsp Kosher Salt
- 1 Leahy’s Angus Beef Flank Steak
- 3 Tbsp Rice Vinegar (~1.5-2#)
- 1/2 cup Hoisin Sauce
- 2 Tbsp Siracha Sauce
- 1 clove Garlic
- 12 Tortillas (minced)
- Green Onion (corn)
Combine first five ingredients in a bowl and mix together. Let sit to allow the vegetables to quick pickle while you are making the rest of the meal.
Combine 3 tablespoons rice vinegar, hoisin sauce, Sriracha sauce, and garlic in small bowl. Reserve 1/4 cup marinade mixture for serving. Place beef steak and remaining marinade in food-safe plastic bag; turn steak to coat.
Remove steak from marinade; discard marinade. Place steak on grid over a grill heat to medium high heat. Grill for approximately 6 – 8 minutes per side, until the steak reaches 135ºF internal temperature. Remove from grill, wrap in aluminum foil, and let rest.
Drain vegetable mixture; discard liquid. Remove the steak from the foil, and cut lengthwise in half, then slice crosswise into thin strips. Top tortillas evenly with steak slices and vegetables. Drizzle with reserved marinade and sprinkle with green onions, if desired. Enjoy!