

Smoky Sriracha Steak Tacos with Cucumber Slaw
Total Time: 01h 25m
Hands-on Time: 00h 25m
Makes: 4 servings
Succulent skirt or flank steak gets smoky chili-and-garlic flavor and a kick of heat from our Smoky Sriracha Wing Seasoning in this Asian-fusion-inspired steak tacos recipe. The honey-soy cucumber slaw complements it perfectly with coolness and crunch.
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Ingredients
- 1 pound beef skirt or flank steak
- 3 tablespoons Frontier Co-opĀ® Smoky Sriracha Wing Seasoning
- 2 1/2 teaspoons neutral cooking oil (sunflower oil suggested), divided
- 1 1/2 cups cucumbers, small diced
- 1/4 cup green onion, chopped
- 1 tablespoon soy sauce
- 2 teaspoons honey
- Corn tortillas
Directions
- Rub steak with Smoky Sriracha Seasoning and let marinate for at least 1 hour or up to 4 hours in the refrigerator.
- Make the slaw: In a 3-cup bowl, mix cucumber, onion, soy sauce, honey and remaining 2 teaspoons oil, and set aside.
- Preheat grill to medium-high and spray steak with 1/2 teaspoon oil.
- Place steak on grill and cook for 3 minutes per-side for medium doneness. Increase time for well done and decrease time for rare.
- Remove steak from grill and let rest for 5 minutes.
- Chop or slice steak to desired thickness. We recommend chopping steak.
- Heat tortillas on grill and assemble with skirt steak and cucumber slaw. Garnish with a sprinkle of Smoky Sriracha Wing Seasoning.