I’ve said it before, and I’ll say it again: nothing beats good street food. And today we’re diving into one of the all-time greats — steak tacos. If you’ve ever had tacos fresh off a sizzling plancha on a Mexican street corner, you’ll know what I’m on about. The smell alone is enough to stop you in your tracks.
Why Steak Tacos Hit the Spot
Tacos come in many shapes and forms – from battered fish to slow-cooked birria. But steak tacos have that irresistible combo of texture, bite, and instant flavour.
Here’s why I love them:
- Quick cook time – steak only needs a few minutes on a hot grill or pan.
- Customisable – keep it classic or pile on your favourite toppings.
- That sizzle – nothing beats that sear on good beef.
- Perfect for parties – taco bars, outdoor grilling, or quick weeknight dinners.
There are many recipes for steak tacos. I have another version on my other blog with a few more ingredients if you are interested.
So let’s talk cuts, marinades, toppings – and how to nail steak tacos every time.
Jump to:
The Best Steak for Tacos
The key to great steak tacos is choosing the right cut of beef. You want something flavourful and tender when sliced thin. Here are my top picks:
- Flank steak – loads of flavour, great when marinated and grilled hot.
- Skirt steak – classic for Mexican carne asada tacos. Skirt is my preferred steak for steak tacos.
- Ribeye – richer and juicier if you want to treat yourself.
- Sirloin – leaner but still full of flavour.
Whichever cut you go for, slice it thin against the grain after cooking — that’s what keeps it tender and juicy.
Ingredients
You don't need a lot of ingredients to make amazing steak tacos. I keep mine to a minimum and let the flavour of that smoky steak shine.
- Skirt steak
- Ground cumin
- Cheyenne chili powder
- Vegetable oil
- salt & pepper
- Mexican oregano
- Garlic
- Lime juice
- corn tortillas
See recipe card for quantities.
Step by Step Photos
Steak tacos could not be easier to prepare. Check out these step by step photographs!
- Step 1: Smash the garlic and whisk it together with the spices, oil and lime juice.
- Step 2: Rub this marinade into the meat and allow it to marinate for at least 30 minutes or up to 4 hours.
- Step 3: Grill the steaks on a barbecue or fry them in a pan until cooked to your preference.
- Step 4: When cooked to your liking, allow the meat to rest for 5 minutes and then slice it thinly against the grain. You can also roughly chop it after that which is what I did.
- Step 5: While the meat is resting, heat the tortillas on the barbecue or in a pan until warm and soft. A pair of tongs will come in handy.
- Step 6: Add the meat to the warmed tortillas and top with your salsas of choice.
Variations to Try
Once you’ve nailed the basics, here are a few ways to change things up:
- Carne Asada Tacos – add orange juice and coriander to the marinade for a more traditional Mexican flavour.
- Chimichurri Steak Tacos – top with a garlicky herb sauce for a South American twist. I have a recipe for chimichurri on my other blog here.
- Steak and Egg Breakfast Tacos – add scrambled eggs and cheese for a brunch version.
Equipment
Grill Pan: If you would like to cook these steak tacos indoors, a good, heavy grill pan would be ideal. You could also use a frying pan, preferably cast iron.
Barbecue: Almost any barbecue will do. This is direct heat cooking, the simplest way to cook.
A sharp metal spatula: For getting right under the steak when you flip it. You don't want to lose any of the delicious char.
A meat thermometer: Although not essential, it will help you cook the meat to your preferred doneness.
Storage
You can store any leftovers in an airtight container in the fridge for up to 4 days. To reheat, place the meat in a pan over a medium-high heat with a drop of oil or beef tallow and fry until heated through. If you have leftoer warmed tortillas, you can store them too in a separate airtight container for up to 3 days.
Reheat the tortillas in a hot pan until warm and soft which should only take a couple of seconds per side.
Top Tip
Rest the meat – this makes all the difference in keeping it juicy.
More helpful tips…
- Char those tortillas – don’t skip warming them, it adds flavour and texture.
- Use fresh lime – never the bottled stuff. Fresh lime juice brightens everything up.
- Double-wrap – traditional street tacos often use two corn tortillas to hold up to the filling.
Finish with a hot sauce drizzle – homemade or bottled, bring the heat.
Final Thoughts
When you make steak tacos properly – with good beef, bold spices, and fresh toppings – it’s one of the most satisfying things you can throw together. It’s fast, flavourful, and absolutely hits the spot.
And don’t worry about perfection — tacos are supposed to be fun, a little messy, and bursting with personality. Mix and match, keep it fresh, and most of all, enjoy the ride.
So get that grill fired up, marinate your steak, and let’s get taco night started. Trust me — once you try this, you’ll be making steak tacos every week.
Related
Looking for other taco recipes? Try these:
Pairing
You are going to want a few good salsas to go with your fish tacos. Try some of these.
Recipe
Steak Tacos
Let's get this taco party started. This is my easiest recipe for steak tacos. You can prepare it in minutes and you will love the flavour.
Ingredients
- 2.2 lb. (1kg) skirt, flank, ribeye or sirloin
- FOR THE MARINADE
- 1 tablespoon rapeseed (canola) oil
- Juice of two limes
- 1 teaspoon Mexican oregano
- 1 teaspoon sweet or hot smoked paprika
- 2 teaspoon red chili powder (your choice but the spiciness can vary greatly.)
- 2 teaspoon ground cumin
- 1 teaspoon salt
- More salt and ground black pepper to taste
- FOR THE TACOS
- 24 small corn or flour tortillas or more (see notes)
- Your choice of garnishes such as cheese, sour cream, salsas, lettuce, onions etc.
Instructions
- 1.Place all of the marinade ingredient in a large bowl and whisk until smooth. Add the steaks to the marinade. For best results, let them marinate for at least 2 hours or up to 4 hours. Ensure that the meat is completely coated with the marinade. If time is an issue, you can go straight to cooking. Please see barbecuing instructions below in the notes if this is of interest.
- Heat a large grill pan or frying pan over a high heat and add the oil. You do not want to overcrowd your pan so cook the meat separately if needed. If you overcrowd the pan, it will stew instead of fry!
- Fry the steaks on one side for about 8 minutes and then flip them over to char the other side. Continue cooking to your preferred doneness.
- Transfer the cooked meat to a chopping board and let them rest for 10 minutes before slicing.
- You can slice the steaks into thin long strips against the grain or into tiny pieces.
- To build the tacos, stack the cooked meat on top of one or two warmed tortillas. Then add your toppings of choice and serve.
Notes
Cooking the Tortillas
Cooking the tortilla: The tortillas can be simply warmed in a dry frying pan or on a gas burner. You could also fry them. It only takes a few seconds per side. Keep the heated tortillas warm in a covered serving bowl.
How many tortillas: Street tacos like these steak tacos are usually served with two tortillas per taco. This helps ensure the tacos don't fall apart. You could just go for one tortilla per taco if you like.
Barbecue Grilling Instructions
Marinate the flat steaks with the marinade. Build a direct heat fire. Your fire is hot enough when it is uncomfortable to hold your hand 2 inches above the cooking grate for longer than 2 seconds. Lightly grease the cooking grate with oil and then place the steaks on the grill to cook to your liking.
Marinate the flat steaks with the marinade. Build a direct heat fire. Your fire is hot enough when it is uncomfortable to hold your hand 2 inches above the cooking grate for longer than 2 seconds. Lightly grease the cooking grate with oil and then place the steaks on the grill to cook to your liking.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 516Total Fat: 20gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 36mgSodium: 1204mgCarbohydrates: 74gFiber: 9gSugar: 19gProtein: 22g
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