Steak Tacos Recipe

Name: Steak Tacos
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra virgin olive oil; 1 tablespoon chili powder; 1 tablespoon ground cumin; 2 teaspoons cracked black peppercorns; 1 teaspoon granulated garlic; 1 teaspoon dried oregano; 1 12-2 lbs flank steaks, about 3/4 inches thick; kosher salt; 8 flour tortillas (8 inches); 2 cups grated cheddar cheese or 2 cups monterey jack cheese; 4 cups shredded romaine lettuce; 2 cups prepared chunky salsa; 1 cup sour cream

Servings: persons

3 tablespoons extra virgin olive oil
1 tablespoon chili powder
1 tablespoon ground cumin
2 teaspoons cracked black peppercorns
1 teaspoon granulated garlic
1 teaspoon dried oregano
1 12-2 lbs flank steaks, about 3/4 inches thick
kosher salt
8 flour tortillas (8 inches)
2 cups grated cheddar cheese or 2 cups monterey jack cheese
4 cups shredded romaine lettuce
2 cups prepared chunky salsa
1 cup sour cream

1
To make the paste: in a bowl, whisk the paste ingredients together.
2
Trim steak of surface fat; coat both sides of the steak with the paste.
3
Place steak in a large zip-lock plastic bag; press the air out of the bag and seal tightly.
4
Set the bag on a plate and refrigerate for 4-6 hours.
5
Remove steak from the bag and let stand at room temperature for 20-30 minutes before grilling.
6
Season with salt; grill over direct medium heat until the internal temperature reaches 145 for medium rare, 8-10 minutes, turning halfway through grilling time.
7
Remove from the grill and let rest 3-5 minutes; cut across the grain into thin strips.
8
Divide the tortillas and wrap in two foil packets; grill the packets over direct medium heat until warm, about 2 minutes, turning once halfway through grilling time.
9
Place the steak strips in the center of the tortillas; add the cheese, lettuce, and salsa, top with the sour cream.
10
Fold up the sides and eat with your hands.

1264

kcal

Calories

Fat

160

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

A good 1:1 gluten-free flour blend works well if you need a gluten-free version.
Coconut cream is a reliable plant-based alternative to dairy cream.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

Saved locally in your browser — visible only to you.

How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 tablespoons extra virgin olive oil, 1 tablespoon chili powder, 1 tablespoon ground cumin, 2 teaspoons cracked black peppercorns, and more.

Yes, Steak Tacos falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Steak Tacos

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions