The BEST Steak Tacos recipe! Steak pieces are soaked in a simple lime and ancho chili seasoned marinade and quickly pan seared in a super hot skillet until just perfectly browned. From there it’s layered on tortillas and finished with your favorite toppings!
Tacos are one of the best foods out there and these steak tacos are no exception!
They are brimming with bright lime flavor and delicious seasonings, the hint of honey in the marinade helps the steak sear beautifully, and the toppings that crown them are the perfect finishing highlight.
The key here is just to pick out good quality steak. I recommend looking for sirloin with a generous amount of marbling or using prime grade. Marbling is the fat swirled throughout the steak, more marbling means more flavor and a more tender piece of meat (I buy prime top sirloin at Costco for about $10 a pound, it’s a great place to get good quality steak).
I think it’s safe to say these tacos will quickly become a family favorite! They take little effort yet finish with big flavor.
Steak Tacos
Steak pieces are soaked in a simple lime and ancho chili seasoned marinade and quickly pan seared in a super hot skillet until just perfectly browned. From there it’s layered on tortillas and finished with your favorite toppings!
Prep: 20min
Total: 84min
Yield: 5
Serving Size: 1 serving
Nutrition Facts: Carbohydrate 32 g, calories 478 kcal, Protein 34 g, Fat 26 g, Saturated Fat 5 g, Trans Fat 1 g, Cholesterol 83 mg, Sodium 586 mg, Fiber 7 g, Sugar 4 g, unSaturated Fat 19 g, servingSize 1 serving
Ingredients:
- 1 1/2 lbs. sirloin steak ((preferably prime grade or well marbled with fat))
- 3 Tbsp fresh lime juice
- 3 Tbsp olive oil
- 2 tsp honey
- 2 tsp minced garlic
- 1.5 tsp ancho chili powder
- 1 tsp ground cumin
- 1 tsp salt
- 1 tsp freshly ground black pepper
- 4 tsp vegetable oil, (divided)
- 10 (6-inch) corn tortillas, (warmed)
- 1 avocado, (diced)
- 1/2 small red onion (or white onion, diced)
- 1/4 cup chopped cilantro
Instruction:
- Cut steak into strips that are 1/2-inch thick, then cut into pieces that 3/4-inch in size.
- In a large mixing bowl whisk together lime juice, olive oil, honey, garlic, ancho chili powder, cumin, salt and pepper.
- Add steak pieces to lime mixture then toss well to coat. Cover and refrigerate 1 hour and up to 6 hours.
- Heat 2 tsp vegetable oil in a cast iron skillet over medium-high heat.
- Once oil is just smoking, use tongs to remove half the steak from the bowl (shake off some excess marinade) and transfer to pan and immediately spread steak pieces out into an even single layer in pan (stand back it can splatter).
- Let cook about 45 seconds until nicely browned on bottom, then very quickly flip each piece and cook to desired doneness, about 45 seconds longer (for food safety USDA recommends internal safe temperature of 145 degrees on an instant read thermometer, I like to go to about 135 degrees). Transfer steak to a plate.
- Wipe skillet clean using tongs and a ball of paper towels. Return to heat and add remaining 2 tsp oil and let heat. Repeat cooking and transferring process with remaining steak.
- Serve right away in warmed tortillas with avocado, onion and cilantro.
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FAQ
What is the best steak to use for steak tacos?
What is the best cut of meat for tacos?
It is marinated and broiled before it’s thinly cut. London broil is most commonly flank steak or top round steak, but the great news is that those are both perfect types of steak to use in a taco. We love London broil in tacos because it takes to marinade and results in tender meat.
What goes good with steak tacos?
- Nachos and Salsa.
- Baked Sweet Potatoes.
- Coleslaw with Vinaigrette.
- Roasted Corn with Butter.
- Rice with Mexican Beans.
- Black Beans with Lime.
- Cilantro Rice.
What cut of beef for beef tacos?
