Copycat Texas-Style Tri-Tip Steak Tacos

Create a delicious and unforgettable dinner experience with this copycat recipe for Texas-style tri-tip steak tacos. Perfect for a weekend dinner party or game-day meal, these tacos are bursting with flavor and sure to impress your guests.

Time: Prep: 10 minutes + 4 hours to overnight marinating - Cook: 25 minutes (grilling) - Total: 4 hours to overnight marinating and 25 minutes cook time

Servings: 2

Difficulty: Advanced

Cuisine: Tex-Mex, American

Allergens

Soy, gluten (in some tortillas)

Ingredients

1. 2 lb tri
tip steak 2. 1/2 cup vegetable oil 3. 1/4 cup soy sauce 4. 1/4 cup Worcestershire sauce 5. 1/4 cup freshly squeezed lime juice 6. 1/4 cup chopped cilantro 7. 4 cloves garlic, minced 8. 2 teaspoons ground black pepper 9. 2 teaspoons paprika 10. 1 teaspoon ground cumin 11. 1 teaspoon dried oregano 12. 1/2 teaspoon onion powder 13. 1/2 teaspoon ground coriander 14. 1/2 teaspoon ground mustard 15. Salt, to taste 16. Flour or corn tortillas, warmed 17. Avocado slices 18. Fresh salsa 19. Lime wedges 20. Fresh cilantro leaves 21. Crumbled queso fresco

Instructions

In a large bowl, whisk together vegetable oil, soy sauce, Worcestershire sauce, lime juice, chopped cilantro, minced garlic, ground black pepper, paprika, cumin, oregano, onion powder, coriander, mustard, and salt to taste. Set aside.
Place the tri tip steak in a large resealable plastic bag or shallow dish. Pour the marinade over the steak, making sure it is evenly coated. Seal the bag or cover the dish and refrigerate for at least 4 hours or overnight.
Preheat a grill to high heat (around 450°F). Remove the tri tip from the marinade, letting any excess liquid drip off. Discard the used marinade.
Grill the tri tip for about 6 minutes per side or until it reaches your desired level of doneness. Allow to rest for 10 minutes before thinly slicing against the grain.
Assemble the tacos by placing a few slices of tri tip on each warmed tortilla, adding avocado slices, fresh salsa, lime wedges, fresh cilantro leaves, and crumbled queso fresco. Serve immediately.

Chef’s Insight

To truly capture the sizzle, aroma, and crowd energy of a Friday night tailgate, invite friends over to share in the grilling and assembly process.

Notes

This recipe is perfect for a weekend dinner party or a special game-day meal.

Substitutions

1. For a gluten-free option, use gluten-free tortillas. 2. If you prefer, you can replace the tri-tip with flank steak or skirt steak.

Alternative Preparations

1. For a smoky indoor version, use a grill pan on the stovetop to cook the steak. 2. Create a bowl version by skipping the tortillas and serving the tri-tip and toppings over rice or alongside chips.

Alternative Methods

1. Use an oven-safe dish and broil the marinated tri-tip in the oven at 450°F for 6 minutes per side, then let it rest before slicing. 2. For a slow cooker version, marinate the tri-tip overnight, then cook on low for 6 hours before grilling or broiling to add a sear.

Best Storage Practice

Store leftover cooked tri-tip in an airtight container in the refrigerator for up to 4 days.

Shelf Life

Consume the tacos immediately after assembly for optimal flavor and texture.

Plating Tips

Arrange the tacos on a large platter or individual plates, creating a visually appealing presentation with layers of flavors and textures.

Nutrition Facts

Per serving (taco), 750 calories, 45 g fat, 12 g carbohydrates, 68 g protein.