Asian Steak Street Tacos

Looking to shake up taco night? Start by marinating Flank Steak overnight in a savory Asian blend, then grill, slice and serve in warm tortillas with quick-pickled veggies.

  • 30
  • 12
  • 160
  • 14 g

Ingredients & Cooking


  • 1 beef Flank Steak (1-1/2 to 2 pounds)
  • 1-1/2 cups cucumber, cut lengthwise in half, then crosswise into thin slices
  • 3/4 cup shredded carrots
  • 1/2 cup seasoned rice vinegar
  • 12 small corn tortillas (6 to 7-inch diameter), warmed
  • Thinly sliced green onions (optional)
  • 3 tablespoons seasoned rice vinegar
  • 1/2 cup hoisin sauce
  • 2 tablespoons chili garlic sauce
  • 2 teaspoons minced fresh ginger


  1. Combine 3 tablespoons rice vinegar and remaining marinade ingredients 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. Close bag securely and marinate in refrigerator 6 hours or as long as overnight, turning occasionally.
  2. Meanwhile, combine cucumbers, carrots and 1/2 cup rice vinegar in medium bowl. Cover and refrigerate until ready to use.
  3. Remove steak from marinade; discard marinade. Place steak on grid over medium, ash-covered coals; Grill, covered, 11 to 16 minutes (over medium heat on preheated gas grill, 16 to 21 minutes) for medium rare (145°F) to medium (160°F) doneness, turning occasionally.
  4. Drain vegetable mixture; discard liquid. Carve steak lengthwise in half, then crosswise into thin slices. Top tortillas evenly with steak slices and vegetables. Drizzle with reserved marinade and sprinkle with green onions, if desired.

Safe Handling Tips

Nutrition Information

Butcher Counter

Flank Steak Flank Primal

Lean and boneless with lots of intense beef flavor. Best when marinated and grilled or sliced thin and stir-fried.
Beef Checkoff


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