This recipe can be easily prepped in the freezer. When tri-tip is on sale I will buy 4-5 lbs and prepare freezer packs for later easy meals. It only takes about 15 minutes to prepare once the steak is marinated. Freezer instructions included below.
**Ingredients**
* 1 lb tri-tip steaks, or similar * ½ cup white onion diced (~¼ large onion) * 8-10 extra small flour or corn tortillas (I use flour) * ¼ cup fresh cilantro * 1 lime sliced into wedges, for serving
*For Marinade:*
* ¼ cup lime juice * ¼ cup olive oil * 1 tbsp Worcestershire sauce * 2 tsp salt * 2 tsp onion powder * 2 tsp paprika * 1 tsp chili powder * 1 tsp garlic powder * 1 tsp cumin * 1 tsp black pepper
**Instructions**
1. Combine all ingredients of the marinade. Trim excess fat from the steaks and place in a zip bag with the marinade. Marinate in fridge for at least 6 hours before cooking (preferably overnight). 2. When ready to cook, remove the steak from the bag and discard the rest of the marinade (shake off excess but do not pat the steaks dry). Grill steak to desired doneness, or cook in a cast iron pan with a swirl of olive oil. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of 135°F, about 8-10 minutes. (Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn’t noticeable after slicing) 3. Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting. 4. Warm tortillas for a few seconds in the microwave. Divide the steak evenly between the tortillas, then top with onion, cilantro, and a squeeze of lime to taste.
**To prepare in bulk for freezer:**
1. Trim steaks and prepare appropriate quantity of marinade. Package steaks, in marinade, in a freezer safe zip bag or vacuum bag. Package size should be the quantity you will want to defrost at a time (I do 1 lb). 2. Place marinated steak packs in the freezer directly after preparing.
**To prepare from frozen:**
1. Defrost steak at least 6 hours before you plan to cook it, giving the steak time to marinate. I suggest moving from the freezer to fridge the night before.
Follow the rest of the recipe as written, preparing the topping ingredients fresh.
**If you make this recipe, I’d love to hear your feedback/modifications/etc. in the comment section!**
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# Tri-Tip Street Tacos
*Time:* 15 min prep, 15 min cook, 6+ hour marinade
*Nutrition:* ~160 cal per taco
*Makes:* 8-10 tacos
*Original Recipe:* [https://www.craftycookbook.com/tri-tip-street-tacos/](https://www.craftycookbook.com/tri-tip-street-tacos/)
This recipe can be easily prepped in the freezer. When tri-tip is on sale I will buy 4-5 lbs and prepare freezer packs for later easy meals. It only takes about 15 minutes to prepare once the steak is marinated. Freezer instructions included below.
**Ingredients**
* 1 lb tri-tip steaks, or similar
* ½ cup white onion diced (~¼ large onion)
* 8-10 extra small flour or corn tortillas (I use flour)
* ¼ cup fresh cilantro
* 1 lime sliced into wedges, for serving
*For Marinade:*
* ¼ cup lime juice
* ¼ cup olive oil
* 1 tbsp Worcestershire sauce
* 2 tsp salt
* 2 tsp onion powder
* 2 tsp paprika
* 1 tsp chili powder
* 1 tsp garlic powder
* 1 tsp cumin
* 1 tsp black pepper
**Instructions**
1. Combine all ingredients of the marinade. Trim excess fat from the steaks and place in a zip bag with the marinade. Marinate in fridge for at least 6 hours before cooking (preferably overnight).
2. When ready to cook, remove the steak from the bag and discard the rest of the marinade (shake off excess but do not pat the steaks dry). Grill steak to desired doneness, or cook in a cast iron pan with a swirl of olive oil. I cook in mine in a cast iron pan over high heat, turning every few minutes, until an internal temp of 135°F, about 8-10 minutes. (Note, the marinade may cause some additional charring on the outside, but this contributes to the flavor and isn’t noticeable after slicing)
3. Let the steak rest for a few minutes, then slice into small pieces as pictured. Toss the steak in the juices after cutting.
4. Warm tortillas for a few seconds in the microwave. Divide the steak evenly between the tortillas, then top with onion, cilantro, and a squeeze of lime to taste.
**To prepare in bulk for freezer:**
1. Trim steaks and prepare appropriate quantity of marinade. Package steaks, in marinade, in a freezer safe zip bag or vacuum bag. Package size should be the quantity you will want to defrost at a time (I do 1 lb).
2. Place marinated steak packs in the freezer directly after preparing.
**To prepare from frozen:**
1. Defrost steak at least 6 hours before you plan to cook it, giving the steak time to marinate. I suggest moving from the freezer to fridge the night before.
Follow the rest of the recipe as written, preparing the topping ingredients fresh.
**If you make this recipe, I’d love to hear your feedback/modifications/etc. in the comment section!**