Steak Street Tacos Using an Instant Pot

The secret to getting the steak in these street tacos to be so tender and delicious? Rub the flank with taco seasoning before you cook it in an electric pressure cooker like the Instant Pot. This method of cooking tenderizes the meat and ensures that it absorbs all of the flavors. Best of all, because we’re using carb-friendly tortillas, each serving has only 2 grams of net carbs.

Steak Street Tacos Using an Instant Pot

The reason that I use my Instant Pot to cook the steak for these street tacos? It’s a time saver from having to babysit it in the oven. Plus, while the meat is tenderizing in the Instant Pot you can work on the other ingredients, including warming the tortillas and making the seasoned sour cream

Speaking of tortillas, I suggest using low carb ones. They can be flour or corn tortillas but you want them small enough to fit in a taco tray holder. Also, you want them to be soft. That’s one of the distinctions between street tacos and regular restaurant tacos. The street ones are served on soft tortillas and they are signficantly smaller than other kinds of taco tortillas. You want to buy the ones that are low carb and 4.5 inches, such as these Mission Zero Net Carb Street Taco Tortillas.

Ingredients

• 4 tablespoons No Sugar Taco Seasoning: 3 tablespoons for meat rub, one tablespoon for seasoned sour cream
• 1/2 cup sour cream
• 1/2 cup mayonnaise
• 2 tablespoons extra virgin olive oil
• 1 1/4 pounds flank steak can substitute with skirt steak
• 16 street taco tortillas 4.5” diameter
• 2 tablespoons fresh lime juice
• 1 lime cut into wedges
• salt to taste

Instructions

• Prepare the taco seasoning by combining all ingredients in a small bowl. Stir to combine.
• Place the flank steak on a plate and brush the olive oil over both sides. Evenly sprinkle one tablespoon of taco seasoning over the steak. Generously season with sea salt before turning. Repeat on the other side with the remaining taco seasoning and a little more salt.
• Place the steak in the Instant Pot and pressure cook for 15 minutes. Let the steam valve release naturally — about another 15 minutes.
• To make the seasoned sour cream, whisk together the sour cream, mayonnaise and one tablespoon taco seasoning together in a medium bowl and set aside.
• Once the pressure release valve on the Instant Pot stars, you can brown the tortillas, individually in a skillet coated with olive oil. Heat until they are warmed through and develop a bit of color, approximately 30 seconds to one minute. Flip with tongs and repeat on the remaining side. Or you can put your oven on warm and heat them up that way.
• When the Instant Pot has completely released all the steam, remove the steak, place it on a plate and let it rest for 5 minutes. When you’re ready to cut it, cut against the grain into thin slices. Transfer the steak to a medium bowl and toss with the fresh lime juice. Set aside.
• To serve, layer two tortillas together, as shown, and add some of the seasoned steak and your choice of toppings, such as sliced radishes, crumbled Cojita cheese, diced avocado or fresh cilantro. Top each taco with a dollop of the seasoned sour cream mixture and serve immediately with additional lime wedges on the side. Enjoy!

Notes

Slice the steak against the grain into thin pieces after resting for 5 minutes. This will ensure each bite is tender and juicy.

Heating the tortillas in a skillet will give them a nice charred look. I know that’s a hands-on method. So if you won’t have time to do that, you can always place them on a sheet pan and heat in the oven.

For the best, most authentic tacos, grab some cotija cheese. Cotija cheese is a crumbly, salty Mexican cheese made from cows’ milk. It is often available in larger grocery stores or specialty shops. If it is unavailable in your area, crumbled Feta cheese is a common, although not perfect, substitute.

Toppings shown include sliced radishes, Cotija cheese, diced avocado and chopped cilantro. Pico de gallo, salsa and/or guacamole would be delicious alternatives, as well.