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    Home > Mexican Southwest Recipes > Tacos > Sriracha Steak Street Tacos

    Sriracha Steak Street Tacos

    Published: Jun 25, 2016 · Modified: May 14, 2022 by Lea Ann Brown · This post may contain affiliate links

    Jump to Recipe Print Recipe
    Sriracha Street Tacos. An overnight marinade to tenderize the meat, and a glaze with Texas Sriracha Sauce.

    Texas Sriracha Steak Street Tacos. A glaze of Texas Sriracha Sauce adds a little bit of heat, and a little bit of sweet to street-style tacos.

    I have been compensated and provided with product by Stubbs Legendary Bar-B-Q sauces for this article. My opinions are my own. 

    Sriracha Street Steak Tacos. An overnight marinade to tenderize the meat, and a glaze with Sriracha Sauce.

    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.  

    The first time I had them was in Tucson. Our son drove us over to a part of town we had never visited and we purchased grilled Carne Asada Tacos from a tiny taqueria. Hands down the best taco I’ve ever tangoed with. This is where I learned that there’s more in life than the Tex-Mex taco I had grown up with.

    Soft corn shells, cilantro, sweet crisp raw onion, perhaps fresh home made spicy salsa and grilled, stewed or fried meat all make a regular appearance in Mexican-style tacos. And you bet, it’s all about the meat. Stewed, braised, fried or grilled, the flavor comes from a great marinade combo that seems to always includes lime juice.

    Thanks so Stubbs and some street style tacos inspiration for my latest version of home-made street tacos. My meat counter had a fabulous looking piece of flap steak that I grabbed up pronto. Flap is similar to skirt of flank steak, very flavorful and finely textured. A tad chewy, you should marinate before grilling or roasting.

    Stubbs Texas Sriracha sauce makes a great glaze for street style tacos.

    Using my go-to recipe for an overnight marinade, I fired up the grill to 500 degrees and then lowered it to 400. I grilled the flap meat for about five minutes per side with a result that included some beautiful grill marks. That’s where Stubbs bigger than life Texas Sriracha Anytime Sauce came in for the kill. A flavor-packed blend of chile peppers, garlic and cane sugar make this sauce oh so spicy with just a little bit of sweet.

    Stubbs Sriracha Sauce for Texas style street tacos

    With my silicone brush, I generously slathered the meat with the Texas Sriracha Sauce and immediately turned the steak so the sauce side was on the heat. I let it cook for a couple of minutes while brushing the top side with more of the sauce. I turned it one more time for one more quick glaze. It looked just like I wanted it to.

    Texas Sriracha Street Tacos. Flap meat is a great choice here.

    Letting it rest before slicing the flap meat against the grain, I thought it was cooked just right for us. And the flavor? Wow! Perfect to build those steak tacos.  

    Keeping the taco ingredients simple with crumbled Cotija cheese, a slice of avocado and some cilantro, let the flavors of the meat shine. Looking for a side dish? Take a look at our favorite Mexican Rice recipe.

    More Beef Taco Recipes

    • Slow Cooker Chuck Roast Tacos
    • Chile Rubbed Braised Beef Tacos with Red Cabbage Slaw
    • Authentic Mexican Fried Tacos
    • Beef and Black Bean Tacos
    • Chipotle Shredded Beef Tacos
    • Easy Dutch Oven Tri-Tip Tacos

    And if you’re looking for more Mexican food recipes, don’t miss my Mexican Food Category. You’ll find lots of recipes to get that Fiesta started. Including the most popular on my site for Hatch Green Chili.

    Sriracha Street Tacos. An overnight marinade to tenderize the meat, and a glaze with Texas Sriracha Sauce.

    Sriracha Street-Style Steak Tacos

    Sriracha Sauce makes a great glaze for these Street-Style Tacos
    4.41 from 5 votes
    Print Pin Rate
    Course: Mexican
    Cuisine: Southwestern
    Prep Time: 20 minutes minutes
    Cook Time: 10 minutes minutes
    Total Time: 30 minutes minutes
    Servings: 8
    Calories: 260kcal
    Author: Lea Ann Brown

    Ingredients

    • 1 medium jalapeño top cut off and rough chopped
    • 2 cloves garlic chopped
    • 1/4 cup coarsely chopped cilantro
    • 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 Stubbs Texas Sriracha Sauce
    • 1/2 teaspoon salt
    • For the tacos:
    • 8 8-inch white corn tortillas
    • 1/2 medium avocado sliced
    • Crumbled Cotija cheese
    • cilantro chopped
    • thinly sliced sweet onion
    Prevent your screen from going dark

    Instructions

    • Marinate and cook the steak:
    • 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 the Texas 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 before thinly slicing against the grain.
    • While the meat is resting warm tortillas in a microwave oven. Dampen a clean dish towel and wrap the tortillas inside. Place the package 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. Divide steak among tortillas, then build with toppings.
    • Serve immediately.

    Nutrition

    Calories: 260kcal | Carbohydrates: 20g | Protein: 15g | Fat: 14g | Saturated Fat: 3g | Cholesterol: 36mg | Sodium: 890mg | Potassium: 336mg | Fiber: 3g | Sugar: 1g | Vitamin A: 95IU | Vitamin C: 17mg | Calcium: 41mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @lannisam or tag #CookingOnTheRanch!

    Texas Steak Tacos … They’re what’s for Dinner.

    Thanks to Stubbs for sponsoring my post. Stubbs authentic sauces, rubs and marinades get their bold flavors from real ingredients, with no artificial flavors, colors or sweeteners, or high fructose corn syrup. July is National Grilling Month and they offers a variety of rubs, sauces and marinades to help kick off the season and move the cooking outdoors. 

    More Taco Recipes and Ideas

    • Beef machaca tacos served with cotija cheese and salsa.
      Mexican Beef Machaca Recipe
    • Grilled chicken tacos on a soft corn tortilla served with grilled corn on the cob.
      Simple Grilled Chicken Thigh Tacos
    • 3 tri-tip tacos garnished with jalapeno peppers, lime wedges and cotija cheese.
      Easy Dutch Oven Tri Tip Tacos
    • 3 pork carnitas tacos garnished with slices of radish, lime served in corn tortillas
      Pressure Cooker Carnitas, Pork Tacos

    Reader Interactions

    Comments

    1. cheri says

      July 01, 2016 at 10:24 am

      5 stars
      Hi Lea Ann, my daughter and her family live in Tucson and they took me to a similar place, wonder if it is the same one. Love, love these tacos, they are perfection.

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:05 pm

        I’ll have to find out the name and area and let you know. Larry wants to know also.

        Reply
    2. Jean | DelightfulRepast.com says

      June 30, 2016 at 1:21 pm

      Lea Ann, I love everything about this recipe except the Cotija cheese. For some unknown reason, I developed an aversion to it decades ago and still avoid it. I think maybe it was the dry texture of it. Anyway … that marinade, perfectly done flap steak, white corn tortillas and avocado look like something I want to have on my plate today!

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:06 pm

        I’m sorry to hear about that — and yes, it’s dry. There are other Mexican cheeses that are not so much.

        Reply
    3. Susan says

      June 30, 2016 at 12:53 pm

      Well the next best thing to being in Tucson (well, maybe not until fall) would be making these at home. I haven’t tried that variety of Stubbs sauce but it sounds wonderful! Great looking tacos, Lea Ann!

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:06 pm

        Thanks Susan.

        Reply
    4. Rocky Mountain Woman says

      June 29, 2016 at 12:07 pm

      5 stars
      I saw this pop up in my feed and made a mental note to come over and look.
      Yum! They look fantastic. I’m a Stubbs fan, but I don’t think I’ve tried the siracha version. I’ll fix that problem this weekend!

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:07 pm

        I’m a big Stubbs Fan. Good stuff, and no corn syrup = yay

        Reply
    5. John/Kitchen Riffs says

      June 29, 2016 at 8:43 am

      Wow, these look great! Love tacos of any kind, but street tacos are the best. Simple and such direct flavors. Terrific post — thanks.

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:07 pm

        Thanks John

        Reply
    6. Abbe@This is How I Cook says

      June 28, 2016 at 7:41 pm

      Tacos are where it’s at! How much marinade did you use? These look great!

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:07 pm

        I don’t know. Just a good old slather. Hope that helps.

        Reply
    7. Debra says

      June 28, 2016 at 2:59 pm

      5 stars
      Give me a good street taco anytime. I am glad to see them on menus now, even at Tex-Mex places. Love, love, love sriracha!

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:08 pm

        Me too – on all accounts.

        Reply
    8. Larry says

      June 27, 2016 at 2:26 pm

      Looks and sounds delicious and I really like the meat shot. Since we’re heading for Tuscon this winter, I’d like to know the name of the taco place.

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:08 pm

        I’ll find out.

        Reply
    9. Heather says

      June 27, 2016 at 12:55 pm

      Sorry I missed dinner at your house! This looks and sounds delicious! Did I tell you that I love tacos? I do! 🙂

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:08 pm

        I love tacos.

        Reply
    10. Adam J. Holland says

      June 26, 2016 at 5:48 pm

      5 stars
      OK. I meant to mark that recipe with a 5-star.. Damn Interweb and it’s freaking pauses!

      Reply
    11. Adam J. Holland says

      June 26, 2016 at 5:45 pm

      2 stars
      Looks beautiful. And because I know how divine Stubb’s Texas Sriracha really is — I have a serious hankering. Wonderful stuff!

      Reply
      • Lea Ann Brown says

        July 09, 2016 at 3:09 pm

        I’ve loved every single product that they’ve sent me. Great company and great flavors.

        Reply

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    I'm Lea Ann, Welcome to my Colorado kitchen. I'm a Culinary School Grad with a passion to inspire you to cook as often as you can. Here you'll find Wild West Colorado inspired recipes along some Southwestern and Mexican food favorites. I also share some special recipes from school along pro cooking tips. If you're an adventurous cook looking to spice up your meal plans, you'll find plenty of reliable, approachable, easy to follow recipes.

    More about me →

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