Steak Tacos

The best steak tacos are marinated, grilled, and served with guacamole, pickled red onions, and cotija cheese. Tender steak is nestled between warm tortillas and served with all your favorite toppings for a delicious, satisfying meal.

Looking for more taco recipes? Try my Birria Tacos, Carne Asada Tacos, Big Mac Tacos, and Beer Battered Fish Tacos next.

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Fire up the grill to make these easy steak tacos! And what’s a taco without toppings? We pile them on. With a mix of crunchy, creamy, tangy, and spicy elements, each mouthwatering bite is better than the last!

What Kind of Steak for Tacos?

• Sirloin Steak – This is ideal for common cooking. It’s affordable with a little marbling that’s perfect for beefy flavor.
• Flank Steak – This lean, muscular cut of beef has very little fat. But it has a rich flavor and benefits from a marinade. It’s thin so it cooks quickly.
• Skirt Steak – Chewy with a good amount of marbling, this cut absorbs marinades well.

Tools You’ll Need

• Outdoor Grill
• Mandoline
• Saucepan
• Mixing bowls

Steak

• Grass-fed sirloin steak – This versatile cut of beef comes from the back of the cow. Although it’s pretty lean, it contains marbling so it’s juicy when properly cooked. Use two large pieces for this recipe.

Steak Tacos Marinade

• Yellow onion – The natural sweetness complements the smoky elements.
• Cloves garlic – Add this to your marinade for an aromatic touch.
• Avocado oil – This binding ingredient is the base of your marinade. It also has a high smoking point that’s great for the grill.
• Adobo sauce from canned chipotle peppers – This sauce is tangy, smoky, and spicy; the essence of your marinade. It’s what sets this apart from other steak taco recipes.
• Ancho chili pepper – This sweet smoky pepper is made from ground dried poblanos. It has a mild heat but adds amazing flavor.
• Seasoning – Use a bold, vibrant mix of Diamond Crystal kosher salt, ground cumin, dried oregano, and coarsely ground black pepper.

Guacamole

My straightforward guacamole recipe is a fresh, vibrant addition to these tacos.

Pickled Red Onions

Pickled red onions add a tangy crunch that lightens up the deep savory notes of the marinade

• Red onion – These have a sharp pungent flavor with a hint of sweetness. Thinly slice the onions using a mandoline.
• White vinegar – This provides acidity for the pickling process.
• Water – This dilutes the vinegar for a balanced pickling solution.
• Sugar – Use sweetness to balance the acidity.
• Whole black peppercorns – This adds a peppery kick of heat.
• Kosher salt – Enhance the flavor with Diamond Crystal.

Tacos

• Limes – Quartered limes are great for squeezing. They add a bright citrus note.
• Green cabbage – This is a tasty departure from the standard lettuce used for tacos.
• Cotija cheese – This adds a rich saltiness. Avoid pre-crumbled cheese because it tends to dry out.
• Salsa – This adds another fresh element.
• Radishes – Thinly sliced radishes provide a peppery bite and a crisp texture.

1. Make the marinade. Add all ingredients to a blender or food processor and blend until smooth. Place steak in a resealable plastic bag or mixing bowl and pour marinade over the meat. Mix until steak is completely coated.Marinate overnight or at least 5 hours. One hour before grilling meat, remove from the refrigerator and set on the countertop to come to temperature. Meanwhile, make the pickled red onions and guacamole.

2. Grill steak. Preheat outdoor grill on high heat (or grill pan) on high heat. Brush grill (or grill pan) with oil and add steak once surface is hot.

3. Rest and chop. Once steak is cooked to desired doneness, place on a platter, finish with kosher salt, and cover with foil. Leave for 5 minutes to rest, then slice and chop against the grain into small cubed pieces. Keep covered until ready to serve. Heat flour tortillas on a comal until warmed through with a little char on both sides.

4. Assemble and serve. Heat flour tortillas on a comal until warmed through with a little char on both sides. Assemble tortillas with steak, shredded cabbage, guacamole, cotija cheese, salsa, pickled onions, and a generous squeeze of lemon.

Pickled Red Onion

Place onions and black peppercorns in a bowl. Add water, vinegar, sugar, and salt in a small saucepan and bring to a boil over medium-high heat. As soon as the mixture comes to a boil and sugar has completely dissolved, carefully pour liquid over onions.

Use a fork to ensure onions are completely submerged and set aside for 45 minutes to cool and quick-pickle. Onions are ready once they are bright pink and tender.

Steak Doneness

I’m often asked how long to cook steak but the best way to measure doneness is by using a meat thermometer. Learn how to cook steak for tacos by following this easy internal temperature guide.

• Rare – 120-130°F internally
• Medium-Rare – 130-135°F internally
• Medium – 135-145°F internally
• Medium-Well – 145-155°F internally
• Well-Done – 155-165°F internally

Storage

Store cooled steak in an airtight container in the fridge for up to 3 days. Transfer the other taco toppings to separate airtight containers.

The pickled red onions will last up to 2 weeks. Consume everything else within 2-3 days.

Looking for More Delicious Steak Recipes?

• Copycat Chipotle Steak Recipe 
• Steak Bowl with Pepper Soy Butter Sauce
• Steak Salad with Thai Dressing
• Hanger Steak With Aleppo Chili Oil
• Steak Bowl with Pepper Soy Butter Sauce

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