The steak is so tender and juicy, and I just pile it high in tortillas with all my favorite toppings. Honestly, what could be better? They’re a super easy weeknight meal the whole family will love! It’s taco time again! Well, it’s taco time a lot around here. These steak tacos are my latest favorites. The key to these tacos is the seasoning. If your steak tastes great, everything else will fall into place. The steak can be grilled or pan seared, so this is the perfect taco recipe for a sunny summertime lunch, or a rainy winter night’s dinner. It’s an anytime taco that can accommodate any of your favorite toppings. This is going to become your new answer to the old “What’s for Dinner?”
What is the Best Cut of Steak to Use?
My top choice is flank steak, it’s perfect for quick cooking and has great flavor. Check out my collection of Flank Steak Recipes to see other ways to use this versatile cut. After flank, skirt steak and sirloin are the best options. Higher end cuts like New York strip and ribeye would go great in these tacos, but they are more expensive and the difference really isn’t worth it in tacos.
Ingredients Needed
Steak Seasonings – lime juice, brown sugar, chili powder, cumin, paprika, garlic powder, oregano, salt and pepper. Tortillas – I prefer flour with steak, but corn would certainly work if you prefer. Toppings – This time I used avocado, cherry tomatoes, red onion, feta cheese and cilantro. See below for more of my other topping ideas.
Steak Tacos Recipe
Here’s how I prep the steak first. I take it out of the fridge about half an hour before cooking. I squeeze lime juice all over it, then mix together the seasonings and rub it all over the steak. When I’m ready to cook, I either grill or pan sear it to the doneness I like (see chart below). Then I cover it with foil and let it rest for about 10 minutes before slicing against the grain. For the tortillas, I give them a quick sear on each side in a hot, ungreased skillet. About 10 seconds per side is perfect, just until I see some nice brown spots. Finally, I load up my tacos with the steak and all my favorite toppings.
Steak Doneness Temperatures
These tacos should be customized to your preferences, so the steak should be cooked the way you like it. Times will vary according to cut and thickness, but you will want the temperature on an instant read thermometer to read:
Rare: 120°F Medium Rare: 130°F Medium: 140°F Medium Well: 150°F Well: 160°F
After cooking, cover with foil and allow to rest 5-10 minutes.
Topping Ideas
Once you have the tortillas and steak, there are so many ways you can customize your tacos…
Veggies – tomatoes, lettuce, avocado, corn, cabbage, onions or scallions Cheese – cheddar, pepper jacks, cotija, feta or gorgonzola (it goes great with steak) Sauces – pico de gallo, salsa verde, salsa taquera, mango salsa or chipotle mayo Flavor enhancers – black olives, jalapeños (fresh or pickled), cilantro
Suggested Sides
I usually have steak tacos on their own, or with a side of refried beans. My Mexican Street Corn Salad also goes well with them. Make it a taco night in your home. Everyone is going to love these tasty and versatile tacos. Watch the whole family chomp on them one after another. Pin or bookmark this great steak taco recipe so you always know where to find it. I have a feeling that you’ll be coming to this recipe again and again. And, if you haven’t already, be sure to subscribe to GypsyPlate, we’re always cooking up new easy recipes for you. Until next time…
Steak Tacos, on our Gypsy Plate… enjoy!
In the mood for more tacos? Try these!Birria TacosGround Beef TacosFried Fish TacosChili Lime Shrimp TacosKorean Beef TacosBaja Shrimp TacosTacos GobernadorBreakfast Tacos Cook steak to the following temperature, as measured by an instant read thermometer. Temperature will continue to rise as it rests.
Rare - 120°FMedium Rare - 130°FMedium - 140°FMedium Well - 150°FWell - 160°F
Leftovers: You can store leftover steak for 2-3 days in the fridge, if you have any left. Reheat it in a skillet over medium high heat before making your next batch of tacos.
