Teriyaki Steak Tacos

We love tacos. And being one of the most adaptable foods in the world, tacos lend themselves to fusion and crossover flavors outside of Mexico like few other foods do. This particular recipe fuses Asian-inspired flavors with Mexican for a delicious taco recipe. These Teriyaki Steak Tacos are so rich and flavorful and easy to make any night of the week! The whole family will love them!

Teriyaki Sauce

The beef is both marinated and basted as it grills with the teriyaki sauce to increase the depth of flavor. This thick sauce takes well to the grill and doesn’t burn up before the meat finishes cooking. The marinade and basting layer flavors on the steak.

There are many teriyaki sauces on the market, but the Kikkoman® Teriyaki Takumi Sauce, Original, tops our list as the best out there. It tastes like an artisan sauce that you would find in your favorite Japanese restaurant.

What cut of beef is the best for the Teriyaki Steak Tacos?

Skirt steak is the way to go for these steak tacos. Sure, you could use a variety of cuts and achieve greatness, but skirt steak works the best here and is what we use. If you can pick, the outside skirt steak is, in our opinion, preferable to the inside skirt steak because it has a little more flavor and is a bit more tender. This is a personal preference, but either will work beautifully here. Also, when using a skirt steak, you will want to cook it medium rare or even rare/seared. Cooking it to medium or above will toughen the beef.

Don't Forget the Toppings!

The toppings on this taco are kept very simple, but they add just the right texture and flavors to balance the flavorful beef. The carrots are prepared with a simple pickling that imparts flavors and brings out the natural sweetness of the carrot. The cucumbers are a great fresh addition with a crunch as well.

If you have a mandolin, use it here to achieve nice thin slices of cucumber. The green onions and cilantro top off the fusion element of these tacos and add a vibrant taste and color to the dish.

The real magic is the third application of the teriyaki sauce. Just a drizzle over the taco really enhances everything and lets you enjoy the flavor profiles of the sauce. The result is a mouthwatering taco with massive amounts of flavor that make it hard to stop eating!

Enjoy!

We hope you enjoy this recipe for Teriyaki Steak Tacos! If you give it a try, leave us a comment below or tag us on Instagram @cooking_with_wine!

Looking for more recipes like this? Check these out!

• Marinated Skirt Steak Street Tacos
• Blackened Garlic Shrimp Tacos with Cilantro Cream Sauce
• Polynesian Pulled Pork Tacos
• Korean Short Rib Tacos
• Kung Pao Chicken Lettuce Wraps

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Teriyaki Steak Tacos

Course: DinnerCuisine: Mexican-Asian InspiredDifficulty: Easy

Servings

4

servings

Prep time

30

minutes

Cooking time

10

minutes

Marinate for

1

hour 

Total time

1

hour 

40

minutes

Ingredients

• For the Carrots

• 1 large 1 carrot, peeled

• ⅓ cup ⅓ rice vinegar

• 3 tablespoon 3 water

• 1 teaspoon 1 kosher salt

• 1 teaspoon 1 hot sauce – Mexican style

• 3 3 ice cubes

• For the Beef

• 1 lb 1 skirt steak

• 1 tablespoon 1 black pepper

• 1 cup 1 (8 oz) teriyaki sauce (we use Kikkoman® Teriyaki Takumi Sauce, Original) – divided*

• 2 tablespoon 2 chopped fresh oregano

• Garnish/Toppings

• Cucumber, small, sliced very thin with the skin on

• Cilantro, roughly chopped

• Green Onions, sliced thin

Directions

• Divide the teriyaki sauce into three equal parts, for marinating, basting, and for drizzling as a sauce on the tacos.
• Make the Carrots
• Very finely julienne your carrot (see note). Put the prepared carrot into a bowl and set aside.
• In a small saucepan, combine the vinegar, water, sugar, salt, and hot sauce. Stir over medium heat until the sugar is completely dissolved, and the mixture just starts to boil. Remove from the heat, add the ice cubes to help cool down the mixture quickly and stir.
• When the mixture is no longer hot (it can be warm), pour over the carrots and mix. Let the carrots sit at room temperature for at least 1 hour. Then strain the carrots and refrigerate until ready to use. This can be made a few hours and up to a few days in advance.
• Prepare the Beef
• Trim your skirt steak of excess fat and membrane. Then cut it into manageable grilling sized pieces (approx the length of a normal steak) and notice the direction of the grain of the meat, which is lengthwise on a skirt steak (you will be slicing across the grain after grilling to serve).
• An hour before grilling, rub the pepper into the meat. Then take ⅓ of the teriyaki and coat and massage it into the meat. Let the meat marinate for an hour.
• Prepare a grill or a grill pan over medium-high heat. Get another ⅓ of the teriyaki sauce ready for basting. Put the steak on the grill and immediately brush on half of your Teriyaki sauce. Flip the steak and baste with the rest of the Teriyaki portioned for cooking. Skirt steak varies in thickness, but generally for a medium-rare cook on skirt steak you should plan on 3 minutes per side or slightly less or more depending on thickness and how you like your beef cooked.
• When the steak is done, let it rest on a cutting board, covered loosely with aluminum foil, for about 5 minutes. Once the tortillas are ready, slice the beef and serve.
• Heat the Tortillas & Serve
• You can heat the tortillas, if desired. We prefer to heat them right over a gas burner on our stove, so they develop a bit of black around the edges and in spots for added flavor. You can also wrap in a clean towel and heat them in the oven if you prefer them just warmed. Once they are ready, add some beef, top with carrots, cucumbers, cilantro, green onion, and drizzle with the teriyaki sauce. Enjoy!

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