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Grilled Steak Tacos

Grilled Steak Tacos

The aroma of perfectly grilled steak tacos is undeniably enticing, and this **Grilled Steak Tacos** recipe delivers that authentic, mouthwatering experience right in your own kitchen. This recipe is your guide to creating restaurant-quality, incredibly flavorful steak tacos with minimal fuss, perfect for weeknight dinners or weekend gatherings.
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Prep Time 20 minutes
Cook Time 10 minutes
Marinating Time 20 minutes
Total Time 30 minutes
Course: Dinner, Main Course, Tacos
Cuisine: Mexican-Inspired
Ingredients Equipment Method Notes

Ingredients
  

Steak Marinade
  • 1.5 lbs flank steak or skirt steak
  • 2 tablespoons olive oil
  • 1 tablespoon lime juice
  • 1 teaspoon chili powder
  • 0.5 teaspoon cumin
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon smoked paprika
  • to taste salt and freshly ground black pepper
Taco Components
  • 12-16 small corn or flour tortillas
  • 1 cup finely chopped white onion
  • 0.5 cup chopped fresh cilantro
  • lime wedges for serving
Creamy Avocado Sauce
  • 1 ripe avocado
  • 0.25 cup Greek yogurt or sour cream
  • 2 tablespoons lime juice
  • 1 clove garlic, minced
  • to taste salt
  • 2-3 tablespoons water to reach desired consistency

Equipment

  • Grill
  • Cutting Board
  • Blender
  • Food Processor
  • Skillet

Method
 

  1. In a medium bowl or a resealable plastic bag, combine the olive oil, lime juice, chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Add the flank steak to the marinade, ensuring it's fully coated. Let it marinate at room temperature for at least 20 minutes, or in the refrigerator for up to 2 hours. For a deeper flavor, you can marinate it overnight.
    2 tablespoons olive oil, 1 tablespoon lime juice, 1 teaspoon chili powder, 0.5 teaspoon cumin, 0.5 teaspoon garlic powder, 0.25 teaspoon smoked paprika, to taste salt and freshly ground black pepper
  2. Preheat your grill to medium-high heat. Ensure the grill grates are clean to prevent sticking.
  3. Remove the steak from the marinade, letting any excess drip off. Place the steak on the preheated grill. Grill for 4-6 minutes per side for medium-rare, or adjust the time to your desired level of doneness. For flank steak, aim for thinner cuts or slice against the grain before grilling for maximum tenderness.
  4. Once grilled, transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This is a crucial step to ensure the juices redistribute throughout the meat, resulting in a more tender and flavorful steak. After resting, slice the steak thinly against the grain.
  5. While the steak rests, warm your tortillas. You can do this directly on the grill for a few seconds per side until pliable, or warm them in a dry skillet over medium heat. You can also wrap them in a damp paper towel and microwave them for about 30 seconds.
    12-16 small corn or flour tortillas
  6. In a blender or food processor, combine the ripe avocado, Greek yogurt (or sour cream), lime juice, minced garlic, and a pinch of salt. Blend until smooth and creamy. Add water, one tablespoon at a time, until you reach your desired drizzling consistency. Taste and adjust seasoning if needed.
    1 ripe avocado, 0.25 cup Greek yogurt or sour cream, 2 tablespoons lime juice, 1 clove garlic, minced, to taste salt, 2-3 tablespoons water
  7. Place a generous portion of the sliced grilled steak onto each warm tortilla.
  8. Top the steak with finely chopped white onion and fresh cilantro. Add a drizzle of the creamy avocado sauce (if using), and serve immediately with lime wedges on the side for an extra burst of freshness.
    1 cup finely chopped white onion, 0.5 cup chopped fresh cilantro, lime wedges

Notes

Leftover Grilled Steak Tacos components can be stored separately in airtight containers in the refrigerator. The grilled steak will remain fresh for up to 3-4 days. The chopped onion and cilantro will also last for 3-4 days. If you made the avocado sauce, store it separately, and it's best consumed within 1-2 days as avocados can brown.