This steak tacos post is sponsored by Unilever. The opinions and text are all mine.
steak TACOS ON YOUR TABLE IN 30 MINUTES!
This easy steak taco recipe is epic! The steak tacos are ridiculously quick and easy, melt-in-your mouth tender and exploding with flavor. The steak is tossed in a sensational spice rub (no marinade required!), pan-seared to juicy perfection, loaded into warmed tortillas then piled high with all your favorite toppings such as roasted poblano crema (recipe included), guacamole, salsa, pico de gallo and/or sour cream. These steak tacos make the ideal easy weeknight dinner but are also tasty enough to serve guests. The steak is also extremely versatile and can be served in burritos, burrito bowls, salads, etc. and reheats and freezes exceptionally well. Now get ready for the quickest steak tacos of your life!
Tacos are a celebration of flavor and texture in every bite! If you love tacos, you’ll go crazy for carne asada street tacos, chili lime chicken tacos, al pastor tacos, mojo steak tacos, shrimp tacos, mahi mahi fish tacos, Baja fish tacos and baked ground beef tacos.
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These are the BEST Steak Tacos
With holiday season upon us, we all need quick, easy dinner solutions that are still dripping with flavor – enter steak tacos, these steak tacos. This steak taco recipe checks all the boxes:
All the tips, tricks and details below about how to make the best steak taco recipe or you can use the “jump to recipe” button at the top of the page.
How Can I make flavorful steak tacos without a marinade?
Using top sirloin in this steak taco recipe is only half the battle to achieve flavorful steak tacos. Without the use of a penetrating marinade, we need to use a dynamic spice rub. This spice rub consists of chili powder, ancho chili powder, ground cumin, smoked paprika, dried oregano, ground coriander, and my secret ingredient, Knorr® Granulated Beef Bouillon.
If you’ve been following me for long, you know I love Knorr® Granulated Bouillon. In fact, when I was contacted by Knorr®, I already had 32-ounce jars of Knorr® Granulated Beef Bouillon which I purchased at my local Super King found in the international/Hispanic aisle.
Knorr® Granulated Beef Bouillon enhances the flavor of the steak tacos with its concentrated beefy flavor. It just adds that little “oomph” to elevate the recipe to restaurant delicious. It is my secret ingredient that I use in practically all of my recipes including soups, stews, sauces, pastas, casseroles, vegetables, etc. I use it in my Crockpot Beef and Broccoli, Baked Ziti, Honey Balsamic Beef, Beef Stew, Beef Enchiladas, Crockpot French Dip Sandwiches, Lasagna, Crockpot Chili, Crockpot Pot Roast and on and on! So, if you want to instantly elevate your cooking, use Knorr® Granulated Beef Bouillon.
Now, let’s have some fun! Check out my steak tacos recipe post on Instagram for details about entering a chance to win a Visa gift card! (This giveaway is in no way sponsored, endorsed, administered by, or associated with Instagram. Open to United States residents only. Must be 18 years or older to enter.)
Steak Taco ingredients
Many steak taco recipes, such as my street tacos and mojo steak tacos, are made with flank steak. Flank steak is extremely lean and muscular with very little fat but still emerges incredibly juicy and flavorful when marinated. And there’s the catch. Flank steak must be marinated.Without a marinade, flank steak will be very tough. For this steak taco recipe, however, I wanted to create a recipe that was an easy, last minute dinner that didn’t require the foresight of a marinade – the answer, top sirloin steak.
Top sirloin is a cut of beef from the primal loin, or the upper (“top”) portion of the cow that runs just under the backbone. It’s a favorite for everyday cooking because it’s fairly affordable, relatively lean, yet tender even without a marinade and boats beefy flavor. You can literally feel how tender top sirloin is when you cut it. It is comprised of exquisite finely marbled fat which results in great flavor, generally second only to the ribeye. Here’s the breakdown:
Best Steak for a Steak Taco:
Steak taco seasonings
This steak taco recipe only requires steak, seasonings, tortillas and any desired toppings. Here’s what you’ll need:
WHAT ARE THE BEST TORTILLAS FOR STEAK TACOS?
Quality tortillas are a HUGE part of quality steak tacos (or any tacos!), and can make or break the taco in my opinion. Steak tacos are traditionally served on corn tortillas but you may use flour if you prefer.
CORN TORTILLAS
I love La Tortilla Factory Corn Tortillas. They are thicker, homemade tortillas that never break or tear even when charred and piled with toppings. I find mine at Sprouts or you can pick them up on Amazon. They are more expensive than most brands BUT less than dining out! Also, please be aware that this brand of corn tortillas is not gluten free because it contains both corn AND wheat.
FLOUR TORTILLAS
I am less picky when it comes to flour tortillas because most brand won’t crumble, unlike corn tortillas. Still, for flour tortillas, I prefer uncooked tortillas like tortilla Fresca or Tortilla Land. I also like Guerro tortillas which is probably the easiest brand to find at your local grocery store.
What pan to use for Sirloin Steak Tacos
Set yourself up for success by cooking the steak in a solid, heavy bottom pan such as a cast iron skillet. I love cast-iron because it gets super-hot without ruining the pan, retains and distributes heat evenly, is naturally non-stick once seasoned and allows steak to sear and release easily while still leaving just enough tasty brown bits behind to be scooped up to flavor the dish.
I love my super high quality Staub and Le Creuset. Their enamel interior doesn’t require additional seasoning and resists staining, dulling, wear and tear. They are a one-time pricey purchase that will last a lifetime. You can also go with a more economical, trusty skillet like this one which also works very well but it will need to be seasoned and always rubbed with vegetable oil after using.
If you don’t already have cast iron pan, you can use a super-hot heavy-bottom stainless-steel skillet (NOT a cheap thin metal pan or you’ll burn your steak). Stainless steel pans also heat evenly but they are more prone to sticking, so you will need to use more oil to cook your steak in. I love my Le Creuset Stainless Steel Pan with a limited lifetime warranty but this more economical pan also has excellent reviews.
HOW TO MAKE STEAK TACOS
Are you ready to see just how easy this steak taco recipe is?! Your mind will be blown!
- Season steak and let rest. First, cut the steak into 1/2-inch cubes. While the steak is still on the cutting board, pat it dry then season with all of the steak seasonings. At this point, you’ll want to let it rest for at least 15 minutes to come to room temperature, up to 60 minutes. I personally find the steak to be juiciest after letting rest for over 40 minutes.
- Cook steak. Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add half of the steak and let sear for 2 minutes then continue to cook while stirring the steak just until browned (don’t overcook or it won’t be as juicy). Repeat with remaining steak.
- Add toppings. Now, all that’s left to do is pile the steak in warm tortillas along with all your favorite toppings!
How to make poblano crema for Steak Tacos
Slice the poblano peppers in half lengthwise and remove the seeds and veins. Press them, insides face down, on a baking sheet so that they lay flat (part of the pepper might tear which is okay). Broil about 6-8 inches away from the broiler until the peppers are wrinkled and charred on all sides, about 10-12 minutes.
Transfer peppers to a paper bag to steam for 15 minutes (this loosens the skins). Peel away and discard the charred the skins. Transfer the peppers to your blender followed by the rest of the poblano crema ingredients. Blend until smooth, then adjust to taste.
How to warm tortillas for this Steak Tacos Recipe
•Open Flame (gas stove or grill): this method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas as previously discussed. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
•Skillet: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.
•Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
•Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
How to keep tortillas warm
Once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or clean towel.
Can I make Sirloin Steak Tacos ahead of time?
This steak taco recipe comes together super quickly but you can still get a jump start on dinner by prepping the steak and the toppings:
Steak: chop the steak and toss it with the spice rub. Cover tightly and refrigerate for up to 48 hours before cooking. Remove steak from the refrigerator 30 minutes before cooking.
Poblano crema: can be made and stored up to 3 days in advance.
Salsa: can be made and stored up to 3 days in advance.
Avocado crema or guacamole: can be made and stored in the refrigerator in an airtight container for up to 3 days IF you transfer the crema/guacamole to an airtight container and place a piece of plastic wrap directly on the surface of the crema before adding the lid. This will delay oxidization/browning that occurs when the surface of the crema comes in contact with air.
Steak Tacos Recipe tips
STEAK TACO RECIPE VARIATIONS:
The toppings are a fun and easy way to customize the steak tacos but in addition to toppings, you can make the steak tacos cheesy, saucy, add beans, vegetables, etc. Here are just a few ideas:
CAN I USE A DIFFERENT CUT OF STEAK?
You can certainly use pricier cuts of beef if you wish, but I don’t find the extra money worth the payout in this recipe. Please do NOT use lower-quality cuts such as flank steak or skirt steak. Cheaper cuts will yield tough and chewy results and should only be used if marinated first.
What to serve with the Best Steak Tacos
Steak tacos are a spectacular main event that don’t need much by the way of sides. I love serving them with cilantro lime rice which I just throw together in my rice cooker, corn, chips and salsa. Steak tacos are also delicious with:
Steak Taco Recipe toppings
Toppings are a super fun and easy way to customize your steak tacos. They add both texture and flavor and the option for different steak tacos every time! In these recipe photos, I’ve topped the steak tacos with roasted poblano crema, pickled red onions and pomegranate arils and they were fantastic. The poblano crema is tangy, smoky and creamy, the pickled red onions are tangy, a bit sweet, and crunchy and the pomegranate arils offer delightful bursts of sweetness to complement the earthy tacos and tangy crema and onions.
I’ve included a recipes for the roasted poblano crema and a link to my pickled red onions recipe card or you can keep it simple with almost no-prep toppings such as sour cream, chopped tomatoes and sliced avocados with a drizzle of hot sauce. There really is no right or wrong way to add toppings as long as you add something creamy to marry all of the flavors together – sour cream, guacamole, avocado crema, Greek yogurt, cilantro lime dressing or tomatillo avocado ranch.
TOPPING IDEAS:
Steak Taco storage
•Storage: transfer steak to an airtight container. Store in the refrigerator for up to 4-5 days.
•Microwave: transfer steak to a microwave safe plate and cover with a damp paper towel to keep it from drying out. Microwave at 30 seconds intervals until warmed through.
•Skillet: heat one tablespoon oil or butter in a skillet over medium heat. The fat will help the steak stay tender. Once hot, add steak and cook undisturbed for a couple minutes, then begin to cook and stir until warmed through. Take care not to overcook or it can become dry.
•Oven: transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
How to freeze a Steak Taco
•Cooked steak: transfer chopped flank steak to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
•Tortillas: both flour and corn tortillas freeze well but flour tortillas should not be thawed in the microwave; instead let them thaw completely in the refrigerator 1-2 days before using.
Best Steak Tacos FAQs
Before you pile your toppings into your steak street, tacos, I HIGHLY recommend warming the corn tortillas. Warm tortillas elevate any steak tacos to a whole new level. Not only are the tortillas softer and the ideal non-jarring, melt-in-your mouth temperature, but the flavors are accentuated when warmed. If you attempt to use room temperature or cold tortillas, you’ll find their temperature isn’t nearly as appetizing and they aren’t as pliable and soft. Lower quality corn tortillas are also likely to break if not warmed first.
You can easily warm your tortillas for these steak tacos in SECONDS using any of my below methods: open flame, skillet, microwave or oven, with the microwave being the quickest.
If you are fortunate to have leftover steak after enjoying your steak tacos, you can reimagine leftovers in all sort of tasty ways:
Steak taco bowls: add warmed rice to a bowl and melt cheese on top if desired. Top with warmed, seasoned corn and beans, steak and your favorite toppings such as tomatoes, pineapple, pickled red onions, crushed tortilla chips, avocado crema or guacamole.
Steak taco salad: pile leftover steak over a bed of chopped Romaine lettuce. Add crushed tortilla chips or tortilla strips, tomatoes, bell peppers, cucumbers, beans, mangos or pineapple, sliced avocados, pepitas, olives, etc. Serve with tomatillo avocado dressing or cilantro lime dressing.
Steak nachos: pile thick restaurant style tortilla chips with cheese and beans and bake. Top with steak and your favorite toppings such as jalapeños, sour cream, guacamole, etc.
Steak burritos: combine leftover steak with beans, cheese and salsa and warm through. Add filling to burritos then toast burritos in a skillet.
Steak quesadillas: layer a burrito size tortilla with Mexican cheese and steak and grill until golden, cheesy perfection. Serve with your favs of sour cream, salsa, chopped lettuce, guacamole, etc.
Steak tostadas or sopes: layer a tostada orsope with refried beans or avocado mash, top with steak, lettuce or slaw, cilantro, avocados, sour cream, cotija cheese or queso fresco etc. and other desired toppings such as chopped tomatoes, thinly sliced radishes, sliced avocados, pickled jalapenos and/or carrots etc.
Steak taco pizza: use this pulled pork pizza recipe as a guide for the bean base and swap in steak for the meat. You can also add pineapple, bell peppers and olives. Top with tortilla strips and drizzle with tomatillo avocado dressing or cilantro lime dressing.
Steak scrambled eggs or omelettes: add finely chopped steak to scrambled eggs along with pepper Jack cheese or Monterrey Jack when the eggs are almost set.
Steak frittata: add finely chopped steak to this scrumptious frittata recipe.
More like this Steak Tacos Recipe?
Chili Lime Chicken Tacos
Korean Tacos
Blackened Fish Tacos
Salsa Verde Chicken Tacos
Buffalo Chicken Tacos
Asian Pulled Pork Tacos
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Ingredients
Steak
- 1 1/2 lbs. top sirloin chopped into 1/2-inch cubes
- 1 TBS EACH chili powder, ancho chili powder
- 1 1/2 teaspoon Knorr Granulated Beef Bouillon
- 1 tsp EACH garlic powder, onion powder, ground cumin, brown sugar
- 3/4 teaspoon salt plus more to taste
- 1/2 tsp EACH dried oregano, smoked paprika, ground coriander
- 1/4-1/2 teaspoon cayenne pepper optional for medium-spicy heat
- 2 tablespoons vegetable oil
For serving – pick your favs
- 8 corn tortillas warmed (may sub flour)
- cilantro
- pickled red onions
- pomegranates arils
- Cotija cheese
- sour cream
- avocado crema
- guacamole
- salsa
- corn salsa
- mango salsa
- pineapple salsa
- hot sauce
Instructions
- While the steak is still on the cutting board, pat it dry. Season with all of the steak seasonings. Set aside for 20-60 minutes. Meanwhile, you can prep your toppings and/or make the optional poblano crema (instructions below).
- To cook steak, heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add half of the steak and let sear for 1-2 minutes then continue to cook while stirring the steak just until browned (don’t overcook or it won’t be as juicy). Season to taste with additional salt and/or cayenne pepper if desired. Repeat with remaining steak.
- Pile steak in warmed tortillas followed by desired toppings. In these steak taco photos, I’ve added poblano crema, pickled red onions, pomegranate arils, cilantro and Cotija cheese (recipes in notes).
Notes
Poblano Crema (optional)
- 1 pound poblano peppers
- ½ tsp EACH garlic powder, ground cumin, salt
- ¼ teaspoon pepper
- Pinch of cayenne
- 1/2 cup sour cream
- ½ cup packed cilantro
- 2 tablespoon lime juice
-
Slice the poblano peppers in half lengthwise and remove the seeds and veins. Press them, insides face down, on a baking sheet so that they lay flat (part of the pepper might tear which is okay). Broil about 6-8 inches away from the broiler until the peppers are wrinkled and charred, about 10-12 minutes.
-
Transfer peppers to a paper bag to steam for 15 minutes (this loosens the skins). Peel away and discard the charred the skins. Transfer the peppers to your blender followed by the rest of the poblano crema ingredients. Blend until smooth then adjust to taste.
HOW TO WARM TORTILLAS
- Open Flame (gas stove or grill): this method is how I achieve the smoky char you see on the tortillas and is best with FRESH/homemade tortillas as previously discussed. I simply add the tortillas directly to the burner of my gas stove then flip with tongs once they are charred on one side. You can also accomplish this on the grill as well. If you are using lower quality tortillas, you will want to take special care not to over-char or they will become brittle and break. You still want the tortillas soft and pliable.
- Skillet: heat a skillet (or griddle if you have one) to medium high heat (do not grease). Working with one tortilla at a time (more for a griddle), heat each side of the tortilla for approximately 20-30 seconds until warm and soft. You are not looking for char marks with this method.
- Microwave: working with about 5 tortillas at a time, stack tortillas on a microwave safe plate and cover with a damp paper towel. Microwave for 20 seconds on high, then repeat at 10 second intervals if needed until warmed through.
- Oven: create separate stacks of about 5 tortillas each, then wrap each stack in foil. Bake at 350 degrees F for 15-20 minutes or until heated through (you can bake all stacks at once).
- How to keep tortillas warm: once your tortillas are warmed (with any method), keep them warm and pliable by stacking on a plate and covering with a slightly dampened, paper towel or clean towel.
TIPS FOR STEAK TACOS
- Start with a good quality steak. Set yourself up for success by using top sirloin or another quality steak that doesn’t require a tenderizing marinade (do NOT use flank steak or skirt steak).
- Don’t chop steak too small. Chop the steak into 1/2-inch steak bites, erring on larger rather than smaller. Larger steak bites are harder to overcook.
- Ancho chili powder: comes from ground dried poblanos and is typically used to make mole because of its deep rich, smoky, sweet, mild flavor. It is very mild in heat, measuring 1,000–2,000 Scoville heat units (SHU), compared to cayenne pepper’s 30,000–50,000 SHU, so please don’t be scared when you see a full tablespoon in the recipe. I promise ancho chili powder and the chili powder won’t make your steak tacos spicy, just flavorful.
- Use all of the steak seasoning. The spice rub is going to seem like a lot but I promise it’s the perfect amount – please use all of it.
- Use a cast iron skillet to cook the steak. As previously discussed, a cast iron skillet is the best for cooking steak because it gets piping hot, distributes heat evenly and is naturally nonstick.
- Don’t overcook steak. The steak needs less time to cook than you think; only about 3 minutes (more or less depending on exact temperature and size). So, keep a close eye on them!
- Adjust to taste. I was conservative with the salt in this recipe. If the steak tacos taste like they are missing something, it is probably salt; season to taste after cooking.
- Add something creamy. You always want a creamy topping for steak tacos to marry all of the textures together. Poblano crema, sour cream and guacamole are all fabulous.
- Hot sauce to taste. The steak tacos aren’t spicy, but are plenty flavorful. If you or your guests like a kick, make sure to serve the street tacos with hot sauce on the side.
- Recipe and topping variations. See the post for all sorts of ways to mix up your steak tacos.
- Leftover steak tacos. See the post for fun ideas how to use our leftover steak.
HOW TO STORE AND REHEAT
- Storage: transfer steak to an airtight container. Store in the refrigerator for up to 4-5 days.
- Microwave: transfer steak to a microwave safe plate and cover with a damp paper towel to keep it from drying out. Microwave at 30 seconds intervals until warmed through.
- Skillet: heat one tablespoon oil or butter in a skillet over medium heat. The fat will help the steak stay tender. Once hot, add steak and cook undisturbed for a couple minutes, then begin to cook and stir until warmed through. Take care not to overcook or it can become dry.
- Oven: transfer steak to a baking sheet, cover with foil and reheat at 350 degrees F for 10 minutes or just until warmed through.
HOW TO FREEZE
- Cooked steak: transfer chopped flank steak to an airtight container or plastic freezer bag and squeeze out any excess air. Freeze for up to 3 months. Thaw in the refrigerator before reheating.
- Tortillas: both flour and corn tortillas freeze well but flour tortillas should not be thawed in the microwave; instead let them thaw completely in the refrigerator 1-2 days before using.
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Tami G says
These look so yummy.
Jen says
Thanks Tami, I’m excited for you to try them!
Josey says
Stellar recipe again! The steak is amazing and the poblano crema a bit more work but so worth it!
Keep them coming we love all your recipes especially the Mexican ones!
Jen says
Thanks for being the first to review this recipe Josey! I’m so pleased it was another winner! As soon as the holiday season is over, I will have lots of Mexican recipes coming your way!
Josey says
Oh boy!!!
Diana says
I made this last night. I chickened out on cutting up the sirloin before cooking because my stir fry always turns out chewy. I have better luck cooking the meat whole and slicing it after. I was a bit concerned it might have less flavor that way, but it turned out tasty. Thanks for the recipe!
Jen says
You’re so welcome Diana, I’m so pleased it was a winner! Thanks for taking the time to comment!
JoAnn says
Great recipe! No salt or bouillon (high blood pressure) and no garlic (don’t ask). Still flavorfull and tender steak. Added sliced red pepper and onion to the pan for a couple of minutes after the meat was done, perfect addition.
Jen says
Thanks so much JoAnn, I love your addition of red pepper and onion!
Ali Baggett says
I have steak left over, how would you suggest reheating to try to get this flavor?? Thanks.
Jen says
I would reheat in the skillet just until warmed through with a little oil.
Julia Cathey says
I want to prep my meat and rub 2 days ahead. Is it ok to cut up steak and season with rub in advance? Planning for a birthday dinner and trying to save time afterwork.
Jen says
Yes, you can absolutely season the steak 2 days in advance. Enjoy!
Maribeth Lubrano says
I would love to make this for a party we are having any recommendations on how to keep the meat warm? Was thinking crock pats or sterno pans? My son wants steak tacos and can’t figure out how to make that work without me cooking and serving the entire time…. Thx
Jen says
Hi Maribeth! I don’t have any experience with sterno pans, but I think it would work as well as a crockpot. If your son isn’t set on steak and would be okay with shredded beef then the beef from my beef birria tacos recipe is incredible: https://carlsbadcravings.com/beef-birria-and-birria-tacos-recipe/ or two easier options would be:
https://carlsbadcravings.com/mexican-shredded-beef/
https://carlsbadcravings.com/slow-cooker-barbacoa-beef/
Julie says
This recipe looks delicious! I do my best to stay away from MSG, any substitutes for the beef bullion?
Jen says
Yes! I often use Better Than Bouillon – use it in equal amounts.
Stephanie says
Delicious taco! This recipe came in handy when the family was craving grilled carne asada but there’s too much snow to get it the bbq. LOL. Fast & easy to make street tacos, loved the simplicity of grilled corn tortillas, just a smear of avocado crèma, salty Cotija cheese & a squeeze of lime juice and… chopped cilantro & onion!
Jen says
I’m so pleased they hit the spot! With your toppings, they sound like the perfect tacos!
LaShaunda Mayers says
These were absolutely delicious!!!!
Jen says
Thank you, I’m so glad you enjoyed them!