Summer Street Tacos

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Hey! It isn’t often you get to partner with adorable, young college students on a food project! Can you imagine my delight at being approached by a former student about collaborating with her on a delicious steak recipe? Collegiate Cattlewomen of K-State is the name of her organization, and I was so flattered to work on this with Callie. She auditioned for Bye Bye Birdie as a freshman at Horton High School when I directed it, and her confidence right from the beginning was inspiring. She landed the lead, Rosie, and danced the entire show with such skill and moxie. She was just a delight to watch all through her high school career. I did and do remain entirely envious of her dance skills!

Anyway, our collaboration! Nothing is better than grilling a steak on an open flame in the summer. Well, ok. Not quite true. It’s fun to grill, but it’s even better to pig out on succulent steak tacos, loaded with toppings, while giggling, sipping wine, and talking life over with a gem of a young woman. Here is the recipe we decided to work on with Collegiate Cattlewomen, (beef is what’s for dinner!) I hope you make it tonight! It basically cooks itself, and you can be as plain or as fancy as you want to be with your toppings.

Processed with VSCO with e5 preset
Processed with VSCO with e5 preset

You will need…

  • 1 ½-2 lbs lbs top sirloin or flank steak
  • 2 TBSP canola or olive oil
  • 2 TBSP lime juice
  • 2 TBSP soy sauce
  • 1 TBSP minced garlic
  • 1 TBSP minced ginger
  • 2 tsp chili powder
  • 1 tsp cumin
  • 1 tsp oregano
  • 1 tsp salt
  • Pepper to taste
  • Grilled corn or flour tortillas

Optional Toppings…

  • Pico de gallo
  • Grilled corn
  • Salsa
  • Fresh cilantro
  • Shredded cheese
  • Fresh lime
  • sliced radishes


  1. Mix the ingredients together and marinate the meat either in a shallow dish or in a plastic bag for 1-4 hours, flipping once to coat all sides.
  2. Grill the steak 4-5 minutes per side or until the internal temperature reaches 145 degrees. Remove from the grill, cover and allow the steak to rest for 5-10 minutes.
  1. Slice in strips against the grain of the meat. 
  2. Place the meat in the grilled tortillas and top with your favorite toppings, such as fresh pico de gallo, cheese, cilantro, and a squeeze of fresh lime juice.

Here’s a handy printable!


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