Steak Tacos

One of the best things about tacos is the never-ending combinations of fillings, sauces, salsas and toppings that can get stuffed inside a tortilla, but steak tacos are my favorite. This grilled steak taco recipe has everything I look for, with a creamy, spicy sauce and crisp salsa spiked with lime alongside the juicy grilled steak that anchors it all.

Grilling the steak takes these tacos to the next level. The charcoal or gas grill flames sizzle the steak’s exterior and infuse a smoky flavor into the meat. While you have the grill lit, toss on some other ingredients from an easy grilling recipe for a meal later in the week.

What’s the best steak for steak tacos?

This steak tacos recipe calls for ribeye steak, but many types of steak also work. Ideally, choose a cut similar to a ribeye with lots of marbling, like a strip steak, as they have a rich beefy flavor, are more forgiving if slightly overcooked, and are less likely to become dry and tough.

Skirt or flank steak also performs well on the grill and will slice up to a great size for a steak taco recipe. These cuts benefit from a marinade to keep them tender. Regardless of the cut, use an instant-read meat thermometer to ensure the meat does not overcook, which can ruin the flavor and texture.

Steak Taco Ingredients

• Spicy aioli: Aioli is very similar to mayonnaise, so we start with prepared mayonnaise to shortcut this creamy sauce. Mix in Sriracha (or just hot pepper sauce) and a touch of sesame oil. Then, store the aioli in the refrigerator while the steak cooks so the flavors mingle.
• Salsa: The fresh salsa in this steak taco recipe has classic ingredients such as tomato, onion, lime juice, salt and cilantro, but it also adds new flavors and textures with diced avocado, sliced olives, corn, sweet red pepper, garlic and ground cumin. To tell if an avocado is ripe, look for one that yields to a gentle press, and once you are ready to prep the steak tacos recipe, scoop the avocado halves out with a large spoon for easier chopping. If you’re one of the few who dislikes the taste of cilantro, simply omit it.
• Steak seasoning: A mixture of pepper, olive oil, salt and seafood seasoning gets rubbed over both sides of the steak before grilling to make a savory crust and prevent the meat from sticking to the grill. Despite its name, seafood seasoning (like Old Bay) is a salty, peppery, versatile blend of spices that works well in various recipes beyond seafood.
• Beef ribeye: With plenty of marbling, ribeye is one of the best cuts of meat that grills up juicy, tender and flavorful.
• Flour tortillas: Whether you make homemade tortillas or buy them, flour tortillas are fluffy and sturdy. They are ideal for holding the sliced steak and toppings. Warming them first adds pliability and gently toasts the exterior.
• Optional toppings: Between the spicy aioli and the corn salsa, our steak taco recipe doesn’t necessarily need anything else. But for a pop of salt or a fresh crunch, set out small bowls of cheddar cheese, Cotija cheese or shredded lettuce. Stick with a light, crisp lettuce like iceberg or romaine.

Directions

Step 1: Make the aioli and salsa

In a small bowl, combine the mayonnaise, Sriracha and sesame oil. In another bowl, combine the avocado, tomato, olives, corn, red pepper, lime juice, cilantro, salt, onion, garlic and cumin. Refrigerate both until serving.

Step 2: Season the steak

In another bowl, whisk together the pepper, oil, salt and seafood seasoning. Rub it over both sides of the steak.

Step 3: Grill the steak

Grill the steak, covered, over medium heat until the meat reaches the desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), six to eight minutes on each side. Let the meat stand for five minutes to rest.

Editor’s Tip: Minor flare-ups from the grill are typical, but too much can make the meat taste acrid and burnt. If this happens, briefly move the steak to a different spot until the flame settles.

Step 4: Assemble the tacos

While the meat rests, grill the tortillas until warm, about 45 seconds on each side. Thinly slice the steak and place it on the tortillas. Serve with the aioli and salsa. Top with shredded lettuce, cheddar cheese and Cotija cheese if desired.

Editor’s Tip: For bone-in steaks, carve the meat off the bone in one piece before slicing.

Steak Taco Variations

• Add a pickled vegetable: Top the steak tacos recipe with spicy pickled jalapeno rings or crisp, rosy pickled red onions for a pop of acidity against the rich steak.
• Use a different seasoning: Try a different steak seasoning on the meat and it’ll be like a whole different steak taco recipe. If the blend has sugar, watch it during grilling to ensure it doesn’t start to burn. Adjust the heat as needed.
• Try more than steak: Marinated grilled chicken is an easy swap for a different filling. Or, you can go vegetarian and offer a mixture of grilled vegetables for stuffing inside the tortillas.
• Turn it into a salad: Take inspiration from our easy ground beef taco salad and top a bowl of crisp lettuce with the grilled steak, salsa and aioli. Add crushed tortilla chips and your favorite taco toppings to finish it off.
• Roll the filling into a burrito: Swap the smaller tortillas for one large tortilla and top it with the grilled steak, salsa and aioli. Add a scoop of cilantro-lime rice, and fold the burrito so it doesn’t spill everywhere.

How to Store Steak Tacos

Store the aioli, salsa and steak separately in sealed bags or containers in the refrigerator to keep leftovers fresh. Wrap any extra grilled tortillas well in storage wrap and foil so they don’t dry out and crack.

How long do steak tacos last?

Depending on what you’re storing, leftovers last different lengths of time. Each steak taco recipe component has a different shelf life. The spicy aioli lasts the longest; it’s good for up to a week in the refrigerator. Grilled steak lasts up to four days in the fridge, and the avocado-corn salsa is best the same day it’s made (or one day later) because the avocado will start to brown and soften.

How do you reheat steak tacos?

To warm leftover tortillas, wrap them in a damp paper towel and microwave them until warm and pliable. To keep the steak tender, serve it cold or reheat it. You can reheat steak in the microwave, in the oven or on the stovetop, though the oven method is best for a large piece of unsliced steak as thin slices will heat too quickly. Regardless of the method, keep a close watch to prevent it from overcooking and becoming tough.

Can you make steak tacos ahead of time?

Feel free to make the aioli and salsa earlier in the day of or even the day before, but wait to add the avocado until closer to serving to prevent it from browning (although you can eat brown avocado in most cases). Though it’s best to serve the steak freshly grilled, you can rub it with the oil and spice blend an hour or two before cooking and store it, uncovered, in the refrigerator. The flavor will penetrate the meat even more as it sits.

Steak Taco Tips

Do you cut the steak before or after cooking it for a steak tacos recipe?

It is much easier to grill one large steak and slice it after cooking than to contend with thin pieces falling through the grates, a grill basket or threading the meat onto skewers. Additionally, the larger surface area of a whole steak allows for more charred flavor to develop on the exterior and more evenly cooked meat.

What’s the best way to slice the steak for a steak taco recipe?

After your steak is perfectly grilled and rested, you still need to know how to cut it the right way, and that starts with cutting across the grain of the meat. Cutting across the grain shortens the tough fibers and makes the meat easier to chew. After you find the direction of the grain, thinly slice perpendicularly across the beef using a sharp knife.

Can you use corn tortillas for steak tacos?

Yes! Corn tortillas are also a great option for this steak tacos recipe. You can buy them or try your hand at homemade corn tortillas. However, they are not as sturdy as flour tortillas, so don’t fill them in advance. Make sure to grill them as you would a flour tortilla for a toasty flavor and pliability.

How else can you make steak for tacos?

If you don’t have access to a grill, searing the steak, as in this cast-iron steak recipe, offers the deepest flavor and best browning. Make sure the skillet is very well heated before adding the oil and the oil is hot before adding the spice-rubbed meat. Cook, flipping or moving the meat occasionally until well-browned and cooked to the desired doneness. This should take only a few minutes on each side.

Tortillas can be warmed in any kind of skillet over medium heat until hot and lightly browned, flipping once. If you have a gas range, you can also toast them directly over the open flame, using tongs to turn them and watching them carefully so they brown but do not burn or catch fire.

What else can you serve with a steak tacos recipe?

To round out the meal, make a pot of Mexican rice, home-style refried beans and a big bowl of creamy guacamole. Since you already have the grill lit, make some cheesy, tangy Mexican street corn and wash it down with a classic margarita.