Steak Tacos are a mouthwatering meal with minimal preparation. We’ve started with a citrus steak taco marinade and then cooked the tacos on the grill. They’re topped with onion, tomato, cilantro and fresh lime for the perfect dinner.

Homemade steak tacos made with sirloin steak, hot flour tortillas, toppings and queso fresco cheese for a delicious lunch or dinner idea

When Taco Tuesday rolls around, you know it’s time for these steak tacos. The entire family will enjoy the flavorful meat and zesty toppings, picky eaters included! The flavor combinations will tantalize your taste buds and keep you coming back for more. The best part? You only need 20 minutes of prep to make them.

WHAT IS THE BEST STEAK FOR TACOS?

Mexican tacos (also called carne asada tacos or steak street tacos) are traditionally made with flank steak or skirt steak. Both are flavorful and economical cuts that benefit from marinating to become tender and juicy. Flank steak tacos are the leaner option, although skirt steak tacos are a very worthy second choice.

If you prefer to skip the marinade altogether, go for sirloin or ribeye steak cut about ¾-inch (2 cm) thick. Sirloin steak tacos have lots of flavor without breaking the bank. Ribeye steak tacos are the most expensive option and definitely melt in your mouth! Simply use the marinade as a sauce you brush on during grilling.

The best steak for tacos is flank steak, skirt steak, sirloin steak or rib eye steak. This photo shows thin slices of grilled sirloin steak cooked medium-rare and ready to be made into tacos

STEAK TACO MARINADE

The first step is getting the steak marinade started, as it’ll need to sit for at least one hour to become tender.

Mix freshly squeezed lime juice, orange juice, garlic, cumin, olive oil, salt and pepper in a medium bowl. If you’d like some heat, add minced jalapeño as well. Then coat the steak in the sauce and refrigerate for one hour. You can always add a big pinch of steak taco seasoning to the marinade for an extra kick, although it’s strictly optional.

If you want to make it ahead of time, you can marinate the steak for up to 8 hours maximum. Any longer than that and the texture will suffer. Try to let steak return to room temperature for 20 minutes before cooking.

Steak tacos are also called carne asada tacos in Spanish - this photo shows a simple steak taco made with sirloin steak and flour tortilla

STEAK TACOS ON THE GRILL

Grilling the steak is the most popular way to make steak tacos! Heat up your grill to medium-high heat, or 400°F / 204°C. Remove the steak from the marinade, shaking off any excess, and grill 3-4 minutes per side to medium-rare doneness (130-140°F or 54-60°C on an instant-read thermometer).

Stovetop Option: Of course, if you crave steak tacos when it’s raining (or snowing), you may want to skip the grill! Then you can easily cook the steak over medium-high heat on a stovetop using a grill pan or cast iron skillet. Save any juices that accumulate in the pan and brush on the cooked steak for extra flavor!

A simple steak taco made with steak, tortilla and a few toppings without cheese

SERVING STEAK TACOS

Once the steak is cooked, heat the tortillas for 30 seconds each in a skillet over medium-high heat. Traditionally you serve Mexican steak tacos with corn tortillas, but soft flour tortillas work great too.

To serve steak tacos, put out a taco bar and let everyone assemble their own. The basics include chopped onion, tomato, cilantro and fresh lime along with some crumbled queso fresco or cotija cheese.

Tex Mex additions include salsa (salsa verde or pico de gallo), sour cream and guacamole or diced avocado.

You can make steak tacos on the grill or stovetop - this photo shows a simple grilled steak taco held in the hand

Use taco holders to avoid the tacos flopping when serving!

Leftover steak tacos are delicious too. Simply store the cooked steak in an airtight container in the fridge for up to 3 days. Then reheat for several minutes over low heat. Alternatively, use leftovers to make a steak salad, taco casserole, quesadillas, burrito bowls and more!

MAKE AHEAD TIPS

  • You can prep the marinade the day before and store in an airtight container in the fridge.
  • Start marinating the steak before work/school, so it’s ready for cooking when you come home.

 

Homemade steak tacos made with sirloin steak, hot flour tortillas, toppings and queso fresco cheese for a delicious lunch or dinner idea
Print Save Recipe
0 from 0 votes

Steak Tacos

Steak Tacos are a mouthwatering meal with minimal preparation. We’ve started with a citrus steak taco marinade and then cooked the tacos on the grill. They’re topped with onion, tomato, cilantro and fresh lime for the perfect dinner.
Prep Time: 10 mins
Cook Time: 10 mins
Resting Time: 1 hr
Total Time: 20 mins
Servings: 8 tacos

Ingredients

Steak taco marinade

  • 2 tbsp lime juice, from 1 lime
  • 3 tbsp orange juice, from 1 orange
  • 2 tsp  ground cumin
  • cloves  garlic, minced or 1 tsp garlic powder
  • 1 jalapeño pepper, minced - optional
  • tbsp  olive oil
  • salt and pepper, to taste
  • lb  steak, flank steak or skirt steak (see note)

Grilling and assembly

  • cooking oil spray
  • 8 tortillas, corn or flour, 8-inch size
  • 1/2 medium red onion, diced
  • 1 medium tomato, diced
  • guacamole, optional, or diced avocado
  • queso fresco cheese, or Cotija cheese (see note)
  • fresh cilantro
  • fresh lime, wedges

Instructions

  • In a medium bowl, mix together the lime juice, orange juice, cumin, garlic, olive oil, salt and pepper.
  • Place the steak in the bowl and coat thoroughly with the marinade. Reserve for one hour at room temperature (see note), or refrigerate for up to 8 hours.
  • In the meantime, preheat the grill medium heat or 400°F (204°C) and prepare toppings, i.e. dice the tomatoes, dice the red onion and crumble the cheese.
  • Spray the grill grates with oil spray.
  • Place the steak on the grill and cook for 3-4 minutes per side until medium-rare or medium, using an instant-read thermometer to check doneness (130-140°F or 54-60°C).
  • Remove steak to a cutting board, cover with foil and let rest for 5 minutes to preserve juiciness.
  • Cut the steak crosswise against the grain into thin 3-inch (8 cm) slices, about ¼ inch or ½ cm. Reserve.
  • Please a skillet over medium-high heat. Add a tortilla and heat for 30 seconds until puffy. Remove to a plate for assembly into a steak taco. Repeat for remaining tortillas.
  • Add a few slices of steak to the middle of the tortilla, followed by toppings, cheese and cilantro. Repeat for remaining tortillas. Serve and enjoy!

Notes

  • The best steak for tacos is flank steak or skirt steak (hanger steak), but sirloin steak fajitas and ribeye steak fajitas are also delicious.
  • Room temperature steak will cook more evenly for juicier steak.
  • You can pan fry the steak in a grill pan or cast iron skillet if you prefer not to use the grill.
  • Mexican Cotija cheese is the most authentic, although it can be difficult to find. Queso fresco is another great option, with feta or Monterey Jack as alternatives.
Nutrition Facts
Steak Tacos
Amount Per Serving
Calories 255 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 4g20%
Cholesterol 34mg11%
Sodium 238mg10%
Potassium 279mg8%
Carbohydrates 18g6%
Fiber 1g4%
Sugar 2g2%
Protein 14g28%
Vitamin A 165IU3%
Vitamin C 6.9mg8%
Calcium 50mg5%
Iron 2.8mg16%
* Percent Daily Values are based on a 2000 calorie diet.

Please read our nutrition disclaimer.

Author: TipBuzz
Course: dinner, Main Course
Cuisine: Mexican
Keyword: carne asada tacos, Mexican tacos, steak tacos
Did you make this recipe? Leave a comment below! Don't forget to follow us on YouTube and Instagram!