Steak Tacos

12 servings
Prep Time 5 minutes
Cook Time 10 minutes
Marinate & Rest 1 hour 10 minutes
Total Time 1 hour 25 minutes

Easy flavorful Steak Tacos are a tasty Mexican dish with marinated grilled steak strips in soft tortillas loaded with your favorite toppings.

Tacos are a favorite easy, family-friendly Mexican Food, and there are so many different versions of the dish. This grilled steak version feels so much more extravagant than typical Ground Beef Tacos, but it only takes a little extra time to prepare. For more delicious tacos, try making Shrimp Tacos, Tacos Al Pastor, and Carne Asada Tacos.

Sabrina’s Steak Tacos Recipe

Taco Tuesday just got a whole lot tastier with my flavorful Steak Tacos. The only way to make juicy, flavorful steak even better is by serving it up in a warm tortilla with delicious taco toppings. The flank steak gets a simple marinade that tenderizes the meat and enhances the beefy flavor. After an hour, the meat is grilled until medium-rare perfection. The grilled steak pieces are served in warm corn tortillas and topped with chopped onion, fresh cilantro, and Pico de Gallo.

Steak Tacos ingredients in separate prep bowls and steak on baking pan
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  • Steak: This recipe uses 2 pounds of flank steak, but you can use other cuts of steak including skirt steak. Flank steak has a strong beefy flavor and it cooks fast for the quickest steak tacos full of flavor.
  • Oil: Add ¼ cup vegetable oil to your marinade ingredients. The fat in the oil helps tenderize the meat and keeps the steak seasonings on the meat for flavorful steak tacos. You can also brush the grill grates with a tablespoon oil so the meat doesn’t stick.
  • Steak Seasonings: The spice blend for the steak seasonings is made with chili powder, cumin, paprika, oregano, and black pepper. These spices are common in classic Mexican recipes.
  • Garlic: The minced garlic adds a burst of flavor to the flavorful marinade, and goes perfectly with the beefy flavor of the steak. You can substitute a tablespoon of garlic powder.
  • Pico De Gallo: Pico de Gallo is a fresh Mexican salsa using diced tomatoes, peppers, and lime juice. You can buy pre-made Pico de Gallo or make the recipe fresh while cooking the meat.
  • Onions and Cilantro: Diced white onion and fresh chopped cilantro are classic toppings for all your favorite street tacos like these steak street tacos. Instead of white onion you can use yellow onion or red onion.
  • Corn Tortillas: You use two soft tortillas per taco to hold the chunky steak pieces and all your favorite taco toppings without breaking. Use quality corn tortillas and warm in a hot skillet or on the grill. You can also use taco-sized Flour Tortillas.
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Kitchen Tools & Equipment

  • Grill: For a tasty, smoky charred flavor, I like to use an outdoor grill. However, you can also use an indoor grill, cast iron skillet or grill pan.
  • Baking Pan: I used a baking pan wrapped in plastic wrap to marinate the meat in the flavorful marinade. You could also use a large shallow bowl or gallon size Ziploc bag.
  • Skillet: It’s easiest to brown corn tortillas in a hot skillet, but you can also throw them on the grill for some extra smoky flavor.
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How to Make

Time needed: 1 hour and 25 minutes.

  1. Prep the Marinade

    Add vegetable oil, minced garlic cloves, chili powder, cumin, paprika, oregano, and black pepper to a medium bowl. Whisk the marinade ingredients well.Steak Tacos Ingredients in bowl before mixing

  2. Marinate the Meat

    Add the flank steak and the flavorful marinade to a baking pan and turn to cover the meat on all sides. Wrap the pan tightly in plastic wrap. Place the dish in the fridge to marinate for 1 hour.Steak Tacos marinated raw steak in baking pan

  3. Cook the Meat

    Turn the grill to medium-high heat. Once the grill is heated, shake off the excess marinade and place steak on grill. Cook for 5-6 minutes on each side for medium-rare perfection.Steak Tacos whole steak cooking on grill

  4. Rest then Slice

    Remove the cooked steak from the grill and let the meat rest for 10 minutes. Slice the steak into strips or 1/2-inch pieces of meat. Steak Tacos cooked steak on wooden board with knife, half sliced in strips and half uncut

  5. Assemble the Tacos

    Warm the corn tortillas in the oven. Layer two of the tortillas on top of each other. Add some pieces of meat, onions, fresh cilantro, Pico de Gallo, and any other favorite taco toppings you’d like.Steak Tacos diced steak in baking pan, toppings in small bowls

Can this be made ahead of time?

The steak is juiciest and best when you grill it fresh. However the quick seasoning blend can double as an overnight marinade. The steak can be marinated for up to 48 hours, but the peak texture and flavor will be in the first 24 hours. Bring the steak to room temperature before grilling it and discard any excess marinade.

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Nutritional Facts

Nutrition Facts
Steak Tacos
Amount Per Serving
Calories 278 Calories from Fat 90
% Daily Value*
Fat 10g15%
Saturated Fat 3g19%
Trans Fat 0.03g
Polyunsaturated Fat 4g
Monounsaturated Fat 3g
Cholesterol 45mg15%
Sodium 209mg9%
Potassium 418mg12%
Carbohydrates 28g9%
Fiber 4g17%
Sugar 3g3%
Protein 20g40%
Vitamin A 609IU12%
Vitamin C 2mg2%
Calcium 75mg8%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
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Tips & Tricks for Steak Tacos

Warm and Brown Tortillas

Cold tortillas are more fragile and break easily so it’s best to warm the corn tortillas. Use a hot cast iron skillet with a little oil to brown the tortillas and add a bit of flavor.

Overnight Marinade

Inexpensive cuts of steak including flank steak tend to be a little tougher. So if you want extra tender steak pieces, marinate the meat overnight.

Safe Temperatures for Steak

You can go a few minutes longer for well-done meat or shorter for rare steak. Use a meat thermometer to check for your preferred temperature. The meat will reach a safe temperature as it rests.

  • Rare: 125-130 Degrees
  • Medium Rare: 140-150 degrees
  • Well-Done: 160-165 degrees
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What to Pair With Grilled Steak Tacos

Toppings: Sour cream, hot sauce, lime wedges, Refried Beans, avocados, and salsa would all make amazing toppings on this Steak Taco recipe.

Sides: Along with extra toppings, you can serve the Steak Tacos with your favorite Mexican side dishes. Chips and Salsa, Corn Salad, and Mexican Rice all make great sides for these delicious tacos.

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How to Store

Store: You can keep the leftover steak in the fridge for 3-4 days in an airtight container. It’s best to keep the tortillas and toppings separately so they stay fresh.

Reheat: So the leftover steak doesn’t dry out, reheat it in a medium-large skillet with a splash of broth or oil and a lid over medium heat.

Freeze: After it cools completely, store the leftover steak in a freezer bag for up to 6 months. Defrost it in the fridge before reheating the meat and serving it with fresh taco ingredients.

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Ideas to Serve Steak Tacos

Instead of assembling the tacos yourself, you can set up a DIY Taco Bar with assorted toppings, warm tortillas, and cooked meat. This lets people choose their own toppings.

You can also use the meat as a filling or topping for other dishes like:

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Alternative Cooking Techniques

Air Fryer Steak Tacos

  • Marinade: To prep the steak for the air fryer, start by combining all the marinade ingredients and adding the flank steak as usual. Let the meat marinate for at least 1 hour.
  • Cooking time: Set the air fryer temperature to 400 degrees F. Then place the marinated steak in the air fryer basket. Set the timer to 6 minutes, then flip the steak and air fry for an additional 5 minutes.
  • Slice: Carefully remove the steak from the air fryer, and let it sit for 10 minutes before slicing it into cubes.
  • Serve: Serve the air-fried steak in warm flour tortillas with chopped onions, cilantro, and pico de Gallo.
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Frequent Questions

What kind of steak should I use for Steak Tacos?

This recipe calls for 2 pounds of flank steak. Flank steak is a very versatile cut of meat that’s great for fajitas, tacos, and sauteed dishes. Alternatively, you could make your Steak Tacos with skirt steak or sirloin steak. All of these cuts of steak work very well for this recipe.

How long does it take to cook flank steak?

For medium-done steak, you’ll cook the meat for around 5-6 minutes on each side to get 145 degrees. It’s best to use a meat thermometer to make sure the internal safe temperature is reached.

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Steak Tacos

Easy flavorful Steak Tacos are a tasty Mexican dish with marinated grilled steak strips in soft tortillas loaded with your favorite toppings.
Yield 12 servings
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 1 hour 25 minutes
Course Dinner
Cuisine Mexican
Author Sabrina Snyder


  • 1/4 cup vegetable oil
  • 4 cloves garlic , minced
  • 1 tablespoon chili powder
  • 1 tablespoon ground cumin
  • 1 tablespoon paprika
  • 1 teaspoon dried oregano
  • 1 tablespoon black pepper
  • 2 pounds flank steak
  • 24 small corn tortillas
  • 1 white onion , chopped finely
  • 1/4 cup cilantro , chopped
  • 1 cup fresh pico de gallo


  • Add the oil, garlic, chili powder, cumin, paprika, oregano, black pepper and chili powder to a bowl and whisk well.
  • Add steak to the marinade, cover and marinate for 1 hour.
  • Grill on medium heat for 5-6 minutes on each side for medium doneness, let sit for 10 minutes then chop into ½ inch cubes.
  • Serve in two layered warmed corn tortillas with onions, cilantro and pico de gallo.


Calories: 278kcal | Carbohydrates: 28g | Protein: 20g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 45mg | Sodium: 209mg | Potassium: 418mg | Fiber: 4g | Sugar: 3g | Vitamin A: 609IU | Vitamin C: 2mg | Calcium: 75mg | Iron: 3mg
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Seasonings: You can flavor the steak marinade with a variety of different herbs and spices based on your taste. Try adding onion powder, red pepper flakes, fresh parsley, allspice, or cloves.

Hard shell tacos: If you prefer, you can swap out corn tortillas for hard shell tacos for a crunchy Steak Taco dinner.

Favorite taco fillings: You can add a variety of different filling ingredients along with the steak, like jalapeno peppers, bell peppers, red onion, chimichurri sauce, guacamole, or salsa. Dress up the Steak Tacos with as many filling ingredients as you want, just be careful not to overstuff the tortillas too much, or they’ll fall apart before you can enjoy them.

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More Amazing, Delicious Taco Recipes

Steak Tacos filled and assembled tacos lined up. Recipe name across bottom.

About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

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