Grilled London Broil Street Tacos: A Tucson Recipe Plus Your May Market Update
Come as you are, leave with the keys. — That's how I run my real estate business, and that's also pretty much how this taco platter works. No pretense, no fuss, just good food and honest information about what's happening in the Tucson housing market right now.
May in Tucson is when we stop pretending it's spring and start accepting that we live on the surface of the sun. The dashboard is a weapon. The seatbelt buckle is a branding iron. And if you haven't switched to your summer steering wheel cover yet, you're playing a dangerous game.
But the evenings? Pure magic. We're in the height of grilling season — that gorgeous stretch where the sun finally clocks out and the patio comes alive. So this month, we're going big: a carne asada-style street taco platter that'll make you the most popular person on your block.
Why London Broil for Street Tacos?
London Broil is one of the most underrated cuts of beef out there. It's lean, it's affordable, and when you treat it right — meaning you marinate it properly and slice it against the grain — it absolutely sings. For a build-your-own taco night, it gives you that carne asada flavor profile without the price tag of skirt or flank steak.
The trick is in the marinade. Citrus does the heavy lifting here, breaking down the muscle fibers while the cumin, smoked paprika, and red jalapeño build the smoky-savory base. Two hours minimum. Overnight if you can swing it.
Grilled London Broil Street Taco Platter
Carne asada vibes, build-your-own chaos, and the kind of meal where nobody asks what's for dinner — they just show up.
The Marinade
- 1 London Broil (about 2 lbs)
- Juice of 2 oranges (about ½ cup)
- Juice of 2 limes (about 3 tablespoons)
- 4 cloves garlic, minced
- 1 red jalapeño, seeded and minced (or Fresno)
- ¼ cup chopped fresh cilantro
- 2 tablespoons olive oil
- 1 teaspoon cumin
- 1 teaspoon smoked paprika
- Salt and pepper
Mango & Red Jalapeño Salsa
- 2 ripe mangos, diced
- 1 red jalapeño, seeded and finely diced
- ½ cup finely diced red onion
- ¼ cup chopped fresh cilantro
- Juice of 1 lime
- Pinch of salt
Pickled Red Cabbage Slaw
- 2 cups thinly shredded red cabbage
- ⅓ cup apple cider vinegar
- 1 tablespoon sugar
- ½ teaspoon salt
- Pinch of red pepper flakes (optional)
For the Platter
- Corn or flour tortillas, warmed
- Crumbled Cotija cheese
- Mexican crema or sour cream thinned with lime juice
- Lime wedges
- Fresh cilantro
Instructions
- Marinate the steak: Combine all marinade ingredients in a bag or shallow dish with the London Broil. Let it hang out for at least 2 hours — overnight if you can plan ahead.
- Make the salsa: Toss all salsa ingredients together in a bowl. Taste and adjust. Set aside.
- Pickle the slaw: Whisk vinegar, sugar, salt, and pepper flakes. Pour over the shredded cabbage. Let sit at least 20 minutes (or make it the night before for even better results).
- Grill the steak: Get your grill screaming hot — high heat, direct flame. Grill 5–7 minutes per side for medium-rare (130–135°F internal). For stovetop, use cast iron at the highest heat your range will allow, 5–6 minutes per side.
- Rest, then slice: Let the steak rest 10 minutes before slicing. Slice thin, against the grain — this is the difference between taco meat and shoe leather.
- Build the platter: Lay it all out. Sliced steak on one side, salsa and slaw in bowls, tortillas warmed and stacked, all the toppings within arm's reach. Let people build their own.
🌵 Pairs well with a cold Modelo, a michelada, or whatever you grabbed at Total Wine on the way home.
Print RecipeThe Step-by-Step
The Grill
Outside grill: Get it screaming hot — high heat, direct flame. Pull the steak out of the marinade, shake off the excess, and grill 5–7 minutes per side for medium-rare (130–135°F internal). London Broil gets tough if you overcook it, so keep it on the rare side. Rest 10 minutes before slicing.
Stovetop: Cast iron, as hot as it goes. Sear 5–6 minutes per side. Same rest time. Open a window.
The cardinal rule: Slice thin, against the grain. This is the difference between taco meat and shoe leather.
The Salsa
Toss it all together. That's it. The red jalapeños bring a sweet, slightly fruity heat that plays perfectly with the mango. If you want more kick, leave some seeds in. Make this while the steak is resting and you'll feel like you have your whole life figured out.
The Slaw
Mix the vinegar, sugar, salt, and pepper flakes. Pour over the shredded cabbage and let it sit at least 20 minutes (or make it the night before — it only gets better). The crunch and tang cut through the rich steak perfectly.
The Build
Lay it all out. Sliced steak on one side, mango salsa and pickled slaw in bowls, tortillas in a stack, and all the toppings within arm's reach. Let people build their own. Stand back. Accept compliments.
Your May Real Estate Reality Check
The Tucson market keeps settling into that balanced groove. Homes are taking a little longer to sell — around 62 days on average — and inventory is up, which means buyers have real options and actual negotiating power for the first time in years. Median sale price is sitting around $359K. Mortgage rates are still in that mid-6% range, but the word from economists is we could see them dip closer to 6% later this year.
For sellers: This is a market where condition, pricing, and presentation actually matter again. The days of "list it and forget it" are behind us.
For buyers: If you've been waiting for things to feel less frantic — you're here. Let's talk about what's possible.
Whether you're buying, selling, or just trying to figure out if your house is worth more than it was last year (spoiler: probably, but let's check) — I'm here for the real conversation. No pressure, no scripts, just someone who actually knows this market and gives a damn.
Stay cool out there, Tucson. Hydrate like your life depends on it. Make the tacos.
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Broker Associate | License ID: BR677408000
+1(520) 971-2832 | jennifer@mysteryhouserealestate.com