Meet your new weeknight obsession – juicy, flavorful, impossible-to-resist steak tacos.
You’ve got slices of tender, melt in your mouth steak wrapped up in warm tortillas – which is tasty on its own.
But when you throw on your favorite taco toppings? You’ve got a terrific meal that makes you feel like you’re at an authentic taqueria.
Easy Steak Tacos
These street taco-style steak tacos are about to become your new obsession.
And it’s surprisingly easy to make.
This recipe calls for basic ingredients and a quick cooking time.
Simply marinate hunks of flank steak in a quick lime-chili mix, then give them a good sear.
That marinade tenderizes the steak while packing it with bright Mexican flavors.
Pile the meat over warm tortillas and top with all your favorite fixings. I’m talking cilantro, onions, cotija cheese, and more.
Ingredients
Here’s what you’ll need to make steak tacos. The full list with exact amounts is at the bottom of the page.
- Flank or Skirt Steak: The heart of your tacos. Choosing a good quality steak makes all the difference here.
- Lime Juice: Its acidity helps tenderize the steak. It also adds a zesty kick essential for that authentic taco taste.
- Olive Oil: Used for marinating and cooking, olive oil helps keep everything moist and flavorful.
- Seasonings: A blend of cumin, chili powder, paprika, garlic powder, salt, and pepper creates the perfect balance of heat, smokiness, and savory flavors.
- Onion: Thinly sliced onion adds sweetness and crunch, complementing the bold flavors of the meat and seasonings.
- Flour Tortillas: They’re the soft warm base that holds all the fillings together.
- Avocado: Adds creamy texture and rich, buttery flavor that contrasts nicely with the spiciness of the meat.
- Toppings: I used chopped cilantro, sour cream, salsa, crumbled queso fresco, and lime wedges. But feel free to add your faves!
How to Make Steak Tacos
Making steak tacos at home is easier than you think.
Here’s the low down:
1. Marinate the steak for 30 minutes to 4 hours in a blend of lime juice, olive oil, and spices.
2. Grill the steak for about 5 minutes on each side at medium heat (for medium-rare). Let it rest for 5 to 10 minutes before slicing against the grain into thin, bite-sized strips.
3. Sauté onion and garlic in olive oil until they’re soft and golden. Do this while the beef cooks and rests.
4. Assemble and serve. Top warm tortillas with steak, onions, garlic, and any toppings you like. Garnish with lime wedges and dig in!
Tips for Success
Follow these tips to ensure every bite is bursting with flavor.
- Check the steak’s temperature. Start with room-temperature meat and aim for medium-rare (135 degrees F) when cooked. Use a meat thermometer for the best result.
- Don’t over-marinate the steak. 30 minutes minimum and 4 hours max. Any longer, and it can turn mushy.
- Let the steak rest after cooking. Give it at least 5 minutes to reabsorb all the yummy juices.
- Cut against the grain. It allows you to cut through the muscle fibers, making the steak tender and easy to chew.
- Cut steak into bite-sized pieces. Since tacos are hand-held, make sure your steak is chopped into bite-sized chunks.
- Prefer flour tortillas? Go ahead and use them instead of corn.
Taco Toppings
Spice up your steak tacos by laying out a spread of toppings:
- Sauces: Kick things up a notch with sour cream, corn salsa, fiery Diablo sauce, or creamy guacamole.
- Flavor Boosters: Add depth with black olives, red onion, sliced jalapeños, green chiles, lime wedges, or fresh cilantro.
- Veggies: Pile on diced tomatoes, crisp white onions, creamy avocado slices, cabbage slaw, or chopped lettuce.
- Cheese: Sprinkle with Cotija for authenticity. Or try Monterey Jack or cheddar for meltt goodness.
- Refried beans: It brings a hearty, creamy texture to complement the savory steak.
How to Store
Here’s how to keep steak taco leftovers fresh and tasty.
To Store: Place the steak in a sealed container and refrigerate for up to 3 days.
To Freeze: Place cold leftover steak in a freezer bag and store for up to 3 months. Thaw it in the fridge overnight before reheating.
To Reheat: Warm leftover steak in a skillet with oil over medium heat until warmed through.
Note: depending on the toppings, I don’t usually recommend keeping leftovers. Most slaws go soft, and avocados turn brown.
Instead, save the meat and make fresh tacos with new tortillas and toppings.
More Delicious Steak Recipes To Try
Garlic Butter Steak Bites
T-Bone Steak Recipe
Sirloin Tip Steak
Air Fryer Steak Bites with Garlic Butter
Steak Tacos
4
servings45
minutes10
minutes55
minutesThese steak tacos are the ultimate go-to for an easy meal that never disappoints. Add some queso fresco and fresh salsa, and get ready to fall in love.
Ingredients
1 pound flank steak or skirt steak
2 tablespoons lime juice
4 tablespoons olive oil, divided
1/2 teaspoon cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/2 teaspoon garlic powder
3/4 teaspoon kosher salt
1/2 teaspoon black pepper
1 large onion, thinly sliced
3 cloves garlic
8 small flour tortillas, warmed
1 large avocado, sliced
optional toppings: chopped cilantro, sour cream, salsa, queso fresco, lime wedges. etc.
Instructions
- In a small bowl, whisk the lime juice, 2 tablespoons olive oil, cumin, chili powder, paprika, garlic powder, salt, and pepper.
- Place the steak in a shallow dish or a resealable plastic bag and pour the marinade over the meat, ensuring it is well-coated. Refrigerate for at least 30 minutes or up to 4 hours for a deeper flavor.
- Preheat the grill or a grill pan over medium-high heat. Remove the steak from the marinade, letting the excess drip off. Then, season both sides with a little more salt and pepper and grill for about 5 minutes per side (for medium-rare) or until it reaches the desired level of doneness. Remove the steak from the grill and rest for 5-10 minutes.
- While the steak is resting, heat the remaining olive oil in a skillet over medium heat. Add the sliced onion and minced garlic, cooking until they are soft and slightly caramelized, about 5 minutes. Set aside.
- Warm the tortillas on the grill or in a dry skillet over medium heat for about 30 seconds on each side.
- Slice the steak against the grain into thin strips. Place a few slices on each tortilla, and top with the cooked onions and garlic, avocado, cilantro, sour cream, salsa, and queso fresco, if using.
- Serve the tacos immediately with extra lime wedges on the side. Enjoy!
Notes
- Check the steak’s temperature. Start with room-temperature meat and aim for medium-rare (135 degrees F) when cooked. Use a meat thermometer for the best result.
- Don’t over-marinate the steak. 30 minutes minimum and 4 hours max. Any longer, and it can turn mushy.
- Use corn tortillas if you prefer.
