Steak Tacos are a filling and delicious addition to taco night!

These steak tacos are made with flank steak marinated in an easy marinade and then grilled to perfection. It’s tucked into warm tortillas with your favorite toppings for a perfect meal.

plated Steak Tacos

You’ll Love These Steak Tacos Because…

  • The marinade is easy, fresh, and flavorful.
  • You can use any kind of steak, and this method ensures it’s tender every time.
  • Everything can be prepared ahead of time, making for a quick, anytime kind of meal.

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, ribeye, or sirloin steak are also delicious (marinate sirloin or ribeye for only 1 hour).

Grill or Stovetop

The recipe below can be cooked on either the grill or stovetop. I prefer the grill if possible but either makes delicious tacos.

Marinade for Steak Tacos

Marination cuts of beef like flank steak or skirt steak both tenderizes them and adds flavor.

I create a simple marinade with fresh orange and lime juice for acidity and a bit of cilantro for freshness.

  • Juice: Fresh lime and orange juice add flavor, and the acidity makes the steak tender.
  • Oil: Oil adds moisture and helps distribute the flavorings evenly.
  • Flavor: Salt, pepper, and cumin season the steak, while garlic and cilantro add flavor.

Feel free to add seasonings like smoked paprika, chili powder, onion powder, oregano, or red pepper flakes.

ingredients to make Easy Steak Tacos

How to Make Steak Tacos

  1. Marinate: Mix the marinade ingredients (recipe below) and marinate steak for at least an hour or overnight.
  2. Grill: Grill the steak according to the recipe below. Remove from heat and let it rest.
  3. Cut and Serve: Cut the steak into pieces and tuck it into tortillas with your favorite toppings.

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, 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 offer a variety of toppings so everyone can build their own! Add a side of refried beans or a salad to round out the.

  • Sauces: Sour cream, mango salsa, hot sauce, guacamole
  • Flavor: Sliced black olives, red onion, sliced jalapenos, green chiles, lime wedges, cilantro
  • Veggies: Diced tomatoes, white onions, avocado, cabbage slaw, chopped lettuce
  • Cheese: 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 44 votes↑ Click stars to rate now!
Or to leave a comment, click here!

Easy Steak Tacos

Steak Tacos are loaded with juicy marinated steak topped with pico de gallo and guacamole, and 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
buy hollys book


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


  • ¼ cup fresh lime 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


  • In a blender or food processor, add all marinade ingredients. Pulse until smooth.
  • Combine the marinade and flank steak in a glass bowl or freezer bag and mix well to coat.
  • 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.
  • Preheat the grill or a grill pan to medium-high heat (425°F). Cook for about 4-5 minutes per side (125 to 130°F for medium-rare). While the steak is cooking, add the tortillas to the grill for about 1 minute per side to warm.
  • Transfer the steak to a plate and let it rest for at least 5 minutes. Cut the steak into ½-inch 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, sirloin, or ribeye can be used in place of flank steak. If using ribeye or sirloin, reduce marinating time to 1 hour.
Marinade – 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, cut across (and not with) the fibers.
5 from 44 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
Steak Tacos with salsa guacamole and sour cream with a title
Steak Tacos with pico de Gallo and a title
plated Steak Tacos with a title
Steak Tacos on a plate and close up with a title


, , ,

Like our recipes?
Follow us on Pinterest!

Follow us on Pinterest

Recipes you'll love

About the author

Holly Nilsson is the creator of Spend With Pennies, where she creates easy, comforting recipes made for real life. With a passion for nostalgic flavors and simplified techniques, Holly helps busy home cooks create delicious meals that always work. She is also the author of “Everyday Comfort,” which promises to inspire even more hearty, home-cooked meals.
See more posts by Holly

Follow Holly on social media:

pinterest facebook twitter instagram

Free eBook!

Subscribe to receive weekly recipes and get a FREE Bonus e-book: Quick & Easy Weeknight Meals!

You can unsubscribe anytime by clicking the “unsubscribe” link at the bottom of emails you receive.

Latest & Greatest

5 from 44 votes (38 ratings without comment)

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating


  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

    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.