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Steak Street Tacos in the Air Fryer

Steak Street Tacos in the Air Fryer

From page 123 of The Everything Air Fryer Cookbook, these Steak Street Tacos are AMAZING!

Because they are overflowing with flavor, you will think these street tacos came off a gourmet food truck. Cutting the air-fried flank steak against the grain causes this less expensive cut of meat to seem like it is the highest-priced beef from the butcher.

Make the homemade Sriracha Mayonnaise and Pico Guacamole the night before or on your prep day to help make this recipe quick-and-easy on a busy weeknight!

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Ingredients

  • • 1/4 cup olive oil
  • • 1/2 teaspoon salt
  • • 1/2 teaspoon ground cumin
  • • 1 (1-pound) flank steak
  • • 10 street tacos (4" mini flour tortillas)
  • • 1 cup shredded red cabbage
  • • 1/2 cup Sriracha Mayonnaise (see below)
  • • 1/2 cup Pico Guacamole (see below)
  • • SRIRACHA MAYONNAISE:
  • • 1/2 cup mayonnaise
  • • 2 teaspoons sriracha
  • • 1 teaspoon lime juice
  • • Pinch salt
  • • PICO GUACAMOLE:
  • • Juice of 1 small lime
  • • 2 medium avocados, diced and smashed
  • • 4 garlic cloves, minced
  • • 1 teaspoon sriracha
  • • 1 teaspoon sea salt
  • • 1/4 cup chopped fresh cilantro
  • • 2 medium Roma tomatoes, seeded and diced

Directions

1. Combine Sriracha Mayonnaise ingredients. Refrigerate covered until ready to use.
2. Combine Pico Guacamole ingredients. Refrigerate covered until ready to use.
3. Combine olive oil, salt, and cumin in a medium bowl or gallon plastic resealable bag. Add flank steak and toss. Refrigerate for 30 minutes.
4. Preheat air fryer at 325º for 3 minutes.
5. Place steak on fryer basket and cook for 10 minutes. Flip steak and cook for an additional 9 minutes. This should yield a medium rare steak. Due to differences in steak sizes and doneness preferences, check steak with a meat thermometer to ensure satisfaction.
6. Transfer steak to a cutting board. Let rest for 5 minutes before serving. Slice thinly against the grain for maximum tenderness.
7. Build street tacos by adding steak slices to flour tortillas along with red cabbage, sriracha mayo, and pico-guacamole. Serve immediately.

Ingredients

  • 1/4 cup olive oil
  • 1/2 teaspoon salt
  • 1/2 teaspoon ground cumin
  • 1 (1-pound) flank steak
  • 10 street tacos (4" mini flour tortillas)
  • 1 cup shredded red cabbage
  • 1/2 cup Sriracha Mayonnaise (see below)
  • 1/2 cup Pico Guacamole (see below)
  • SRIRACHA MAYONNAISE:
  • 1/2 cup mayonnaise
  • 2 teaspoons sriracha
  • 1 teaspoon lime juice
  • Pinch salt
  • PICO GUACAMOLE:
  • Juice of 1 small lime
  • 2 medium avocados, diced and smashed
  • 4 garlic cloves, minced
  • 1 teaspoon sriracha
  • 1 teaspoon sea salt
  • 1/4 cup chopped fresh cilantro
  • 2 medium Roma tomatoes, seeded and diced

Directions

1. Combine Sriracha Mayonnaise ingredients. Refrigerate covered until ready to use.
2. Combine Pico Guacamole ingredients. Refrigerate covered until ready to use.
3. Combine olive oil, salt, and cumin in a medium bowl or gallon plastic resealable bag. Add flank steak and toss. Refrigerate for 30 minutes.
4. Preheat air fryer at 325º for 3 minutes.
5. Place steak on fryer basket and cook for 10 minutes. Flip steak and cook for an additional 9 minutes. This should yield a medium rare steak. Due to differences in steak sizes and doneness preferences, check steak with a meat thermometer to ensure satisfaction.
6. Transfer steak to a cutting board. Let rest for 5 minutes before serving. Slice thinly against the grain for maximum tenderness.
7. Build street tacos by adding steak slices to flour tortillas along with red cabbage, sriracha mayo, and pico-guacamole. Serve immediately.