Steak Tacos

Steak Tacos are a filling and delicious addition to taco night! Made with flank steak and an easy marinade the beef is grilled to perfection and tucked into warm tortillas with your favorite toppings.

Don’t forget add a squeeze of lime for some freshness!

4 steak tacos with sour cream and guacamole

Steak tacos are an easy and elevated way to serve beef tacos! Add your favorite toppings for a dish your family and guests will rave over.

The Best Steak for Tacos

Any cut of beef will do, actually! I use flank steak for this recipe (and things like mongolian beef or fajitas). Other great options include skirt steak, sirloin or ribeye (reduce marinating time to 1 hr for sirloin or ribeye).

Tougher cuts of meat will require longer marinating in order to tenderize the meat, but marinating is the real trick to perfection in this recipe. This recipe offers two ways to grill the steak, on the grill, and on the stovetop. Either way, it’s easy peasy!

Tips for Beef for Tacos

MARINATE Allow for time to marinate steak. This can be done overnight so prep it before bed (or in the morning) and you’ll have a quick meal when you get home.

REST AFTER COOKING Allow a few minutes rest time once the beef comes off the grill to keep it tender and juicy.

CUTTING When cutting the steak, you want to make sure you cut it across the grain. Before you marinate the meat, you will see long fibers in the meat, you want to cut across (and not with) the fibers.

CUBE THE BEEF Some people serve the steak in strips in tacos but I find that cubing it makes them much easier to serve.

Meat for steak tacos on a cutting board with cilantro

How to Make Steak Tacos

These steak tacos are as easy as 1, 2, 3!

  1. Marinate: Marinate steak at least an hour or overnight.
  2. Grill: Grill beef (per recipe below). Remove from heat and let it rest to seal in all the savory juices.
  3. Cut and Serve: Cut steak into 1/2 inch long strips and then the strips into small pieces.

Serve warm into corn tortillas and add your favorite toppings (check out mine below)! Most street tacos come in portions of three at a time and are sprinkled with a bit of cilantro, and topped with pico de gallo, sour cream, or guacamole.

Steak Taco Topping Ideas

The best way to serve steak tacos is to have a variety of toppings available so guests can build their own steak taco.

  • Sauces: Sour cream, Pico de gallo, guacamole, mango salsa
  • Flavorful: Sliced black olives, sliced jalapenos, green chiles, lime wedges, cilantro
  • Veggies: Diced tomatoes, white onions, or avocado slices
  • Crunchy: Cabbage slaw, chopped lettuce
  • Cheeses: Cotija cheese, Monterey jack cheese, cheddar cheese

Plate with grilled steak tacos

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Easy Steak Tacos on a plate
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Easy Steak Tacos

Steak Tacos use pieces of juicy marinated steak topped with pico de gallo and guacamole, wrapped in a warm tortilla!

Prep Time 10 minutes

Cook Time 13 minutes

Marinade Time 1 hour

Total Time 1 hour 23 minutes

Servings 8 tacos

Author Holly Nilsson

  • Add fresh lime juice, orange juice, olive oil, garlic, cilantro, cumin, salt and pepper in a blender. Pulse until smooth.

  • Pour the marinade over the flank steak and marinate for at least 1 hour or overnight. (If using sirloin or ribeye, marinate for a maximum of 1 hour). Remove the steak from the marinade and allow excess to drip off. Season with additional salt to taste.

  • Preheat the grill or grill pan to medium-high heat. Cook about 4-5 minutes per side (125 to 130°F for medium-rare).

  • Rest steak for about 5-7 minutes before cutting. Cut steak into ½” slices across the grain and then cut into bite-sized pieces

  • Serve in warmed tortillas with desired toppings such as pico de gallo, guacamole, sour cream, and cilantro.

*Skirt steak, sirloin, or ribeye can be used in place of flank steak. If using ribeye or sirloin, reduce marinating time to 1 hour.
    • Marinate – Marinate the steak for maximum flavor. Flank steak is a tougher cut and should be marinated for at least one hour or up to 12 hours. 
    • Rest After Cooking – Let the beef rest for a few minutes after cooking to lock in the juices.
    • Cut Across the Grain (Important!) – Cut the steak across the grain, or the steak will be tough. Before you marinate the meat, you will see long fibers in the meat, you want to cut across (and not with) the fibers.
    • Cube the Beef While some recipes use strips of beef in tacos, I find cubes easier to serve and eat.

5 from 18 votes

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

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Beef, Dinner, Entree, Main Course
Cuisine American, Mexican
Steak Tacos with writing
Steak Tacos with writing
Plate with steak tacos with writing