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 to add a squeeze of lime for some freshness!

Easy Steak Tacos on a plate

Steak for Tacos

Steak tacos are an easy meal and a great variation from ground beef tacos! Add your favorite toppings.

Choose any cut of beef that’s intended for grilling. For this recipe, I prefer flank steak, which works great in dishes like Mongolian beef or fajitas. Skirt steak, sirloin, or ribeye are also excellent options (marinate sirloin or ribeye for only 1 hour).

Grill or Stovetop

The recipe below includes both grill and stovetop instructions. The choice is yours, and either way is easy peasy!

Marinade for Steak Tacos

Tougher cuts of beef, like flank steak or skirt steak, will require marinating to tenderize. I create a simple marinade with fresh orange and lime juice for acidity and a bit of cilantro for freshness.

You can add extra seasonings to the marinade, like smoked paprika, chili powder, onion powder, oregano, or red pepper flakes.

ingredients to make Easy Steak Tacos

How to Make Steak Tacos

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

  1. Marinate: Blend the marinade ingredients and marinate steak in a glass bowl or dish for at least an hour or overnight (don’t use metal).
  2. Grill: Grill beef (per the 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 cut the strips into small pieces.
  4. Serve warm into corn tortillas and add your favorite toppings (check out mine below)!

Tips for Tender Beef

  • Marinate – Marinate the steak for maximum flavor. You can even marinate it overnight for a quick meal the next day!
  • Rest After Cooking – Let the beef rest for a few minutes after cooking to lock in the juices.
  • Cut Across the Grain (Important!) – Slice the steak across the grain, or the steak will be tough. Before you marinate the meat, you will see long muscle 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.
Plate with grilled steak tacos

Steak Taco Toppings

The best way to serve steak tacos is to have a variety of toppings available so guests can build their own! Add in a side of refried beans or a side salad for a great meal.

  • Sauces: Sour cream, mango salsa, hot sauce, guacamole
  • Flavorful: Sliced black olives, red onion, sliced jalapenos, green chiles, lime wedges, cilantro
  • Veggies: Diced tomatoes, white onions, avocado, cabbage slaw, chopped lettuce
  • Cheeses: Cotija cheese, Monterey jack cheese, cheddar cheese

Taco Night?

Did your family love these Easy Steak Tacos? Leave us a rating and a comment below!

Easy Steak Tacos on a plate
5 from 40 votes↑ Click stars to rate now!
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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

Ingredients  

  • 1 ½ pounds flank steak or sirloin, or ribeye *see notes
  • 8 small corn tortillas or flour tortillas, warmed
  • toppings as desired

Marinade

  • ¼ cup fresh limes juice about 2 limes, juiced
  • ¼ cup fresh orange juice about 1 orange, juiced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • ¼ cup cilantro packed
  • 1 teaspoon cumin
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Instructions 

  • 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.

Notes

*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 40 votes

Nutrition Information

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
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Easy Steak Tacos with sour cream and avocado with a title
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Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Comments

  1. Your recipe sounds so mouthwatering delicious. Are there other ways to make the marinade with out a blender? I do not own one unfortunately …

  2. Positively delicious!!! I was fortunate enough to have a fresh lime I got off my neighbors tree and juiced a fresh orange. I marinated the flank steak overnight and the steak was as tender as could be. I will be making this marinade often. Another delicious recipe from Holly!!! Thank you!!!5 stars

  3. ABSOLUTELY DELICIOUS!!!
    I used this as a marinade for flank steak and let it marinate overnight and it turned out awesome !! Grilled it and served it with roasted rosemary potatoes. This marinade is a keeper!! Thank you again Holly for a wonderful recipe!!! I can’t thank you enough for your generosity in sharing your recipes!!!!5 stars

  4. Phenomenal!! My family will definitely put this in our repertoire!! Every one rated it a 10/10.
    Thank you again5 stars

  5. I made this without the OJ, I didn’t have any and it turned out well. Although I did add a splash of Patron tequila to the marinade. I’ll make it again, but next time heat the corn tortillas in a pan instead of the oven.5 stars

  6. please save yourself some heartache and do NOT use flank steak. It is soooo tough :( I’m truly heartbroken by the money spent making this dish. Everything else was fine, just not the steak cut.

    1. Put cornstarch on the meat and let it set for about 5-10 minutes before cooking. You will be surprised. Chinese call that velveting. That is what they do to make their meat so tender and juicy.

  7. This recipe was magic and very forgiving. Marinated the flank steak overnight. Couldn’t grill because the wing chill was horrendous! Cooked steak in a 12” non-stick skillet very hot. Came out perfect with a nice brown crust and medium rare. Made the pico without jalapeños (wife and I are both very sensitive to any kind of peppers). Delicious. We couldn’t get small flour tortillas so we made burritos. And we’re having the leftovers for supper tonight.