Tender meat, delicious toppings and a fun dinnertime meal these Steak Tacos are a favorite and are super easy to throw together.
I’m a huge taco lover. I think everyone in our house requests various types of tacos at least 1-2 times a month.
These Steak Tacos are one of my favorites, with the marinade and tender meat, they are must absolutely delicious.
The marinade that you place the steak in really gives these tacos so much flavor, then adding all your favorite toppings just really puts it all together.
This also makes a large batch, enough for roughly 10 tacos, when you use the taco size tortillas, less if you use larger.
But when it comes to a delicious and easy dinnertime recipe, you cannot go wrong with these Steak Tacos at all.
If you have one recipe that you should add to your must make menu, these are it.
Some of our other favorite steak recipes we have on our site include: Steak Bites and Potatoes, Steak Kabobs and Steak Fingers.
WHY THIS RECIPE WORKS:
- These make a large batch, great for a family.
- So many different toppings can make these super unique.
- The marinade really gives this recipe the flavor it deserves.
INGREDIENTS NEEDED (FULL RECIPE AT THE BOTTOM OF THE POST):
Lime juice
Olive oil
Chili powder
Garlic powder
Onion powder
Oregano
Salt
Cumin
Pepper
Garlic
Skirt steak
Canola oil
Tortillas
Taco toppings, your favorite
HOW TO MAKE STEAK TACOS, STEP BY STEP:
- In a zip top bag combine the lime juice, olive oil, chili powder, garlic powder, onion powder, oregano, salt, cumin, pepper, and garlic.
- If your steak comes in one long strip, cut it in half and add both pieces to the bag.
- Massage the bag around to make sure the steak is totally covered in the marinade.
- Marinate in the refrigerator for at least 2 hours or up to 24 hours.
- Remove the steak from the refrigerator 30 minutes before starting to cook so it can warm up a bit.
- Heat a cast-iron skillet with 2 Tablespoons of canola oil over high heat until the oil is smoking.
- Add 1 piece of steak and press down on the steak with a spatula while it cooks for 3 minutes to make sure the whole thing is in contact with the pan. This helps get a better sear.
- Flip the steak over and cook for an additional 3 minutes, pressing down on it still. Depending on how done you want your steak (see tips for temperature guide), use a thermometer to see if you should flip the steak and continue cooking or pull the steak off to rest on a plate. I cooked my steak until it reached 15 degrees F. Repeat the process with the second piece of steak.
- Let your steak rest on a plate or cutting board for 10 minutes before slicing.
- Cut the steaks into thin strips against the grain.
- Then chop each strip into 1-inch pieces.
- Place the meat in the middle of flour tortillas and top with your favorite taco toppings.
WHY DO I NEED TO LET MY STEAK SIT OUT FOR 30 MINUTES BEFORE COOKING?
Cooking steak straight from being in the fridge will result in the steak taking longer to cook. This will result in the outside of the steak being overdone and the center taking even longer to cook.
Make sure to let the steak sit at room temperature for 30 minutes before cooking.
WHAT ARE GOOD TOPPINGS TO ADD TO MY STEAK TACOS?
There is such a variety of what you can top these tacos with and it really is a personal preference, some great ideas include:
- Diced red onion
- Pico de Gallo
- Crumbled cotija cheese
- Lime wedges
- Crema or sour cream
- Cilantro for garnish
- Salsa
WHY DO YOU CUT YOUR STEAK AGAINST THE GRAIN?
If you cut your steak with the grain, the pieces will be tougher to chew. Cutting steak against the grain allows it to be more tender.
WHAT CUT OF STEAK IS BEST FOR THIS RECIPE?
We used a skirt steak for this recipe, but you can also use a flank steak.
We use these because they are nice and flat with a good surface area which makes it easier for marinating. They also produce a nice flavor when cooked.
HOW TO STORE:
The steak can be stored in an airtight container where it will keep for up to 3-4 days.
We do not usually freeze our steak, so I do not recommend doing that.
To reheat, place back in the skillet until heated through, then assemble.
TIPS AND TRICKS:
- Use skirt or flank steak for this recipe, it will yield the best results.
- Do not skip the marinating time, this ensures tenderness and flavor.
- Use any of your favorite taco toppings, see above for some ideas.
- We do not recommend freezing the steak.
- You can cook your steak to your doneness, medium rare- 130-135 degrees F, medium- 140-145 degrees F, medium well- 150-155, degrees F, well done- 160-165 degrees F.
- I prefer using a cast iron skillet to cook the steak because it helps get a nicer sear. Use a heavy bottomed skillet for cooking the steak if you don’t have cast iron. Depending on the material of your pan you may not want to heat it over medium-high heat instead of high heat.
- Make sure that you let your steak sit out at room temperature for roughly 30 minutes before cooking.
When it comes to a tasty weeknight meal, you absolutely cannot go wrong with these Steak Tacos!
If you like this recipe you might also like:
If you’ve tried these STEAK TACOS or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK and INSTAGRAM to see more amazing recipes and what shenanigans I’m getting into!
Steak Tacos
Ingredients
- Juice of 2 limes
- 3 Tablespoons olive oil
- 1 Tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon oregano
- 1 teaspoon salt
- 1 teaspoon cumin
- ½ teaspoon pepper
- 2 cloves garlic minced
- 1 ½ pounds skirt steak
- 2 Tablespoons canola oil
- 10 tortillas
For serving:
- Diced red onion
- Pico de Gallo
- Crumbled cotija cheese
- Lime wedges
- Crema or sour cream
- Cilantro for garnish
Instructions
- In a zip top bag combine the lime juice, olive oil, chili powder, garlic powder, onion powder, oregano, salt, cumin, pepper, and garlic.
- If your steak comes in one long strip, cut it in half and add both pieces to the bag.
- Massage the bag around to make sure the steak is totally covered in the marinade.
- Marinate in the refrigerator for at least 2 hours or up to 24 hours.
- Remove the steak from the refrigerator 30 minutes before starting to cook so it can warm up a bit.
- Heat a cast-iron skillet with 2 Tablespoons of canola oil over high heat until the oil is smoking.
- Add 1 piece of steak and press down on the steak with a spatula while it cooks for 3 minutes to make sure the whole thing is in contact with the pan. This helps get a better sear.
- Flip the steak over and cook for an additional 3 minutes, pressing down on it still. Depending on how done you want your steak (see tips for temperature guide), use a thermometer to see if you should flip the steak and continue cooking or pull the steak off to rest on a plate. I cooked my steak until it reached 15 degrees F. Repeat the process with the second piece of steak.
- Let your steak rest on a plate or cutting board for 10 minutes before slicing.
- Cut the steaks into thin strips against the grain.
- Then chop each strip into 1-inch pieces.
- Place the meat in the middle of flour tortillas and top with your favorite taco toppings.
Notes
- Toppings are not included in the nutritional value.
- Use skirt or flank steak for this recipe, it will yield the best results.
- Do not skip the marinating time, this ensures tenderness and flavor.
- Use any of your favorite taco toppings, see above for some ideas.
- We do not recommend freezing the steak.
- You can cook your steak to your doneness, medium rare- 130-135 degrees F, medium- 140-145 degrees F, medium well- 150-155, degrees F, well done- 160-165 degrees F.
- I prefer using a cast iron skillet to cook the steak because it helps get a nicer sear. Use a heavy bottomed skillet for cooking the steak if you don’t have cast iron. Depending on the material of your pan you may not want to heat it over medium-high heat instead of high heat.
- Make sure that you let your steak sit out at room temperature for roughly 30 minutes before cooking.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Leave a Reply