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 add a squeeze of lime for some freshness!

4 steak tacos with sour cream and guacamole

Steak tacos are an easy and elevated way to serve beef tacos! Add your favorite toppings for a dish your family and guests will rave over.

The Best Steak for Tacos

Any cut of beef will do, actually! I use flank steak for this recipe (and things like mongolian beef or fajitas). Other great options include skirt steak, sirloin or ribeye (reduce marinating time to 1 hr for sirloin or ribeye).

Tougher cuts of meat will require longer marinating in order to tenderize the meat, but marinating is the real trick to perfection in this recipe. This recipe offers two ways to grill the steak, on the grill, and on the stovetop. Either way, it’s easy peasy!

Tips for Beef for Tacos

MARINATE Allow for time to marinate steak. This can be done overnight so prep it before bed (or in the morning) and you’ll have a quick meal when you get home.

REST AFTER COOKING Allow a few minutes rest time once the beef comes off the grill to keep it tender and juicy.

CUTTING When cutting the steak, you want to make sure you cut it across the grain. 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 Some people serve the steak in strips in tacos but I find that cubing it makes them much easier to serve.

Meat for steak tacos on a cutting board with cilantro

How to Make Steak Tacos

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

  1. Marinate: Marinate steak at least an hour or overnight.
  2. Grill: Grill beef (per 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 the strips into small pieces.

Serve warm into corn tortillas and add your favorite toppings (check out mine below)! Most street tacos come in portions of three at a time and are sprinkled with a bit of cilantro, and topped with pico de gallo, sour cream, or guacamole.

Steak Taco Topping Ideas

The best way to serve steak tacos is to have a variety of toppings available so guests can build their own steak taco.

  • Sauces: Sour cream, Pico de gallo, guacamole, mango salsa
  • Flavorful: Sliced black olives, sliced jalapenos, green chiles, lime wedges, cilantro
  • Veggies: Diced tomatoes, white onions, or avocado slices
  • Crunchy: Cabbage slaw, chopped lettuce
  • Cheeses: Cotija cheese, Monterey jack cheese, cheddar cheese

Plate with grilled steak tacos

Taco Favorites

Steak tacos on a plate with limes and tomatoes
5 from 19 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
Author Holly Nilsson


  • 1 ½ pounds flank steak
  • 8 small corn tortillas or flour tortillas, warmed
  • toppings as desired


  • 2 limes juiced
  • 1 orange juiced
  • 2 tablespoons olive oil
  • 2 cloves garlic minced
  • 2 tablespoons soy sauce
  • ¼ cup cilantro packed
  • 1 teaspoon cumin


  • Combine marinade ingredients in a blender and pulse until smooth. Pour over flank steak and marinate at least 1 hour or overnight.
  • Preheat a 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.


Skirt steak or ribeye can be used in place of flank steak. If using ribeye, reduce marinating time to 1 hour.
5 from 19 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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Steak Tacos with writing
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Plate with steak tacos with writing


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About the author

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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Recipe Rating


  1. 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

  2. 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.

  3. 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.