Step
Directions
1
Marinate: In a large bowl or gallon-sized freezer bag, whisk together the soy sauce, olive oil, orange juice, lime juice, garlic, cilantro, cumin, and chili powder. Add the steak, ensure it's fully coated, and refrigerate for at least 1 hour (up to 4 hours).
2
Prep Toppings: While the steak marinates, dice your onion and cilantro. Mix them together in a small bowl—this is the traditional "street taco" garnish.
3
Grill/Sear: Preheat a grill or cast-iron skillet to medium-high heat. Remove the steak from the marinade (discarding the excess liquid).
4
Cook: Grill the steak for 5–7 minutes per side until you reach an internal temperature of 135°F for medium-rare.
5
Rest & Dice: Transfer the steak to a cutting board and let it rest for 10 minutes. This is crucial for street tacos: slice against the grain into thin strips, then rotate and cut into small, 1/2-inch cubes.
6
Warm Tortillas: Heat the corn tortillas on the grill or a dry skillet for 30 seconds per side until pliable and slightly charred.
7
Assemble: Double-stack the tortillas (the traditional way to prevent tearing). Fill with a generous portion of diced steak, top with the onion-cilantro mix, a sprinkle of Cotija cheese, and a squeeze of fresh lime.
