The tasty and filling addition of steak tacos to taco night! The meat is cooked to perfection and wrapped between warm tortillas with your favorite toppings after being made with flank steak and a simple marinade.
For some freshness, don’t forget to add a squeeze of lime!
Beef tacos can be served in a quick and elegant manner using steak tacos! For a dinner that your family, friends, and guests will adore, add your favorite toppings.
What Steak to Use for Tacos?
Actually, any beef cut will do! For this recipe, I use flank steak (and things like Mongolian beef or fajitas). Other excellent choices include ribeye, skirt steak, and sirloin (reduce marinating time to 1 hr for sirloin or ribeye).
Longer marinating will be necessary to tenderize tougher portions of meat, but the key to this recipe’s success is the marinade. The steak can be grilled on the grill or over a cooktop according to this recipe. Either way, it’s a piece of cake!
Taco Beef Preparation Advice
MARINATE Give the steak some time to marinade. You may prepare this in advance (or in the morning) and have a quick meal ready when you come home.
AFTER COOKING, REST To keep the meat juicy and tender once it has been grilled, give it some time to rest.
CUTTING Make sure to cut the steak against the grain while cutting it. You will notice lengthy fibers in the meat before marinating it; you want to cut across (not with) the threads.
BOLT THE BEEF Although some people serve their tacos with the steak cut into strips, I think that cubing the beef makes it much simpler to serve.
Recipe for Steak Tacos
As simple as 1, 2, and 3 are these beef tacos!
- Steak should be marinated for a minimum of an hour or overnight.
- Beef is grilled (per the recipe below). To preserve all the flavorful liquids, remove from heat and allow to cool.
- Cut the steak into strips that are 1/2 inch long, then slice the strips into bite-sized pieces to serve.
Add your preferred toppings to the warm corn tortillas before serving (see mine below)! The majority of street tacos come in sizes of three at a time, are topped with pico de gallo, sour cream, or guacamole, and are dusted with a little cilantro.
Ideas for Steak Taco Toppings
The ideal approach to serving steak tacos is to provide a range of toppings so that visitors may customize their order.
- Sauces include sour cream, guacamole, pico de gallo, and mango salsa.
- Flavorful: Sliced black olives, jalapenos, green chiles, lime wedges, and cilantro add flavor.
- Veggies: Slices of avocado, diced tomatoes, or white onions
- Crunchy foods include lettuce and cabbage slaw.
- cheeses, including cheddar, cotija, and Monterey jack
Steak tacos are made with tender slices of marinated steak topped with guacamole and pico de gallo and wrapped in a warm tortilla.
|ten minutes to prepare
13 minutes for cooking
1 hour for the marinade
1 hour 23 minutes in total
serving: 8 tacos
- 1 ½ pounds flank steak
- 8 small corn tortillas or flour tortillas, warmed
- toppings as desired
- 2 limes juiced
- 2 tablespoons olive oil
- 1 orange juiced
- 2 cloves garlic minced
- 2 tablespoons soy sauce
- ¼ cup cilantro packed
- 1 teaspoon cumin
- Blend the marinade ingredients in a blender until thoroughly combined. Pour over the flank steak and let it marinade for a minimum of one hour or overnight.
- The grill or grill pan should be heated to medium-high. Cook for about 4-5 minutes per side (medium-rare is 125 to 130°F).
- Before cutting, let the steak rest for 5 to 7 minutes. Slice the steak across the grain into 1/2″-thick slices, and then cut into bite-sized pieces.
- Serve with favorite toppings, such as pico de gallo, guacamole, sour cream, and cilantro, in warmed tortillas.
Instead of flank steak, you might use ribeye or a skirt. Reduce the marinating time to one hour if using ribeye.
Serving: 1taco | Calories: 219 | Carbohydrates: 15g | Protein: 20g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 51mg | Sodium: 309mg | Potassium: 391mg | Fiber: 2g | Sugar: 2g | Vitamin A: 71IU | Vitamin C: 11mg | Calcium: 49mg | Iron: 2mg