There’s something magical about a perfectly grilled steak taco. The char from the grill, the tender bite of seasoned flank steak, the brightness of fresh cilantro and a squeeze of lime — it all comes together in a way that’s simple yet absolutely crave-worthy.
This recipe has become a staple in my kitchen. Whether it’s a casual Tuesday night or we’re hosting friends on the weekend, these tacos never disappoint. The secret? A bold, citrusy marinade that infuses the steak with layers of flavor, and letting the meat rest before slicing so every piece stays juicy.
Equipment:
Steak Tacos
Ingredients
Instructions
- Mix garlic, adobo sauce, ancho chili powder, olive oil, cum oregano and black pepper in a bowl. Place steak in a covered dish and cover with marinade. Cover dish and refrigerate for 4 hours and up to 24 hours. Marinaded meat can be grilled or cooked in a heavy skillet on both sides. Cook 4-5 minutes on each side. Transfer meat to a cutting board and slice against grain. Cut into bit size pieces.
- Spread steak over each tortilla. Top with queso, cabbage and squeeze lime over taco.
- Whisk together all taco sauce ingredients and drizzle over tacos.
Tips for the Best Steak Tacos
Choose the right cut: Flank and skirt steak are ideal — they’re flavorful, affordable, and cook quickly at high heat. Skirt steak has a bit more fat and is even more forgiving.
Don’t skip the rest: Letting the steak rest for at least 8 minutes after grilling is non-negotiable. It allows the juices to redistribute so every slice is perfectly moist.
Slice against the grain: This is the key to tender bites. Look at the direction of the muscle fibers and cut perpendicular to them in thin slices.
Char your tortillas: A quick pass over an open flame gives tortillas a smoky flavor and the perfect chewy texture that makes all the difference.