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Steak tacos on a cutting board filled with lots of summer veggies.

Grilled Steak Tacos with Summer Veggies

  • Author: Kristen Stevens
  • Prep Time: 20 mins
  • Cook Time: 10 mins
  • Total Time: 48 minute
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Grill
  • Cuisine: Mexican

Description

These CRAZY delicious Grilled Steak Tacos are the ultimate summer BBQ recipe. Inspired by Mexican carne asada, the steak is marinated till flavorful and tender then grilled over high heat so the outside is charred and the inside remains pink. The tacos are piled high with steak and grilled summer veggies for an easy to make and healthy dinner recipe that everyone will love.


Scale

Ingredients

  • 1 cup orange juice
  • 1/4 cup lime juice
  • 2 tablespoons each: olive oil, brown sugar, and soy sauce (see notes)
  • 1 teaspoon each: ground cumin, ground coriander, and sea salt
  • 4 garlic cloves, finely minced
  • 1 lb. flat iron steak, skirt steak, or flank steak
  • Optional: 2 extra teaspoons of brown sugar

For the steak tacos:

  • 2 bell peppers, sliced
  • 1 zucchini, sliced
  • 1 ear of corn
  • 1 bunch of radishes, cut in half
  • Any or all other summer veggies you can think of. Asparagus, peas, broccoli, tomatoes …
  • Oil, for the veggies
  • 1 mango, diced
  • 1 avocado, sliced
  • 1/4 cup feta cheese
  • 12 corn tortillas

Instructions

  1. In a small bowl, whisk the orange juice, lime juice, olive oil, brown sugar, soy sauce, cumin, coriander, garlic, and sea salt. Place the steak in a resealable plastic bag and pour in the marinade. Remove the air from the bag and seal it. Place it in your fridge and let it marinade for 3-24 hours. Note: I like to put a tea towel under the bag in case it leaks a little.
  2. Preheat the grill to high. Make sure it is very very hot. Take the steak out of the marinade and place it on a plate and pour the marinade into a small pan. If you’re using it, sprinkle the optional brown sugar over the steak. This will help it to char better.
  3. Place the steak on the BBQ and grill for 3-4 minutes per side. Take the steak off and set it aside to rest. Slice thinly across the grain.
  4. Toss the veggies in oil and BBQ until tender. Warm the tortillas on the grill.
  5. While the veggies are grilling, bring the reserved marinade to a boil and boil rapidly until reduced to a thin syrup.
  6. Pile the veggies and steak onto the tortillas, top with mango, avocado, feta, and a little drizzle of the reduced marinade.

Notes

Note: prep time does not include the time it takes to marinate the steak.

I’ve put this recipe into the paleo category. If you’re paleo, sub coconut sugar for the brown sugar, use coco aminos instead of soy sauce and use lettuce wraps