Steak Tacos

There’s something about the smell of steak sizzling on the grill that makes any day feel like a celebration. These grilled steak tacos are one of those recipes I keep going back to, especially during summer get-togethers or laid-back weekends with family. The meat is juicy and flavorful, the chimichurri is bold and bright, and every bite feels like you’ve done something right.

A Favorite for Gatherings

Back when I was catering events full-time, these tacos were a guaranteed crowd-pleaser. I’d prep everything the night before — marinate the steak, get my pickled onions going, and make a huge jar of chimichurri. On the day of the event, all I had to do was fire up the grill and watch people start forming a line as soon as the smoky aroma filled the air.

What I love most is how relaxed this recipe feels. You can prep most of it ahead, and it turns out looking like you went above and beyond. Whether it’s a backyard BBQ, a weekend dinner with friends, or even a Tuesday night when you’re craving something bold — these tacos always deliver.

What You’ll Need

Here’s everything I like to use — feel free to make it your own:

For the Steak:

• Flank or skirt steak – I usually go for flank because it cooks up super tender when sliced right. Grass-fed if it fits your budget, but I’ve used whatever’s on sale and it still turns out great.

• Marinade – This one’s a punchy mix of orange and lime juice, soy sauce, garlic, cilantro, and a good dose of spice. If I’ve got chipotle adobo sauce in the fridge, I’ll stir a spoonful in for that smoky kick.

Toppings:

• Chimichurri Sauce – My all-time favorite condiment. I use it on roasted veggies, grilled tofu, even scrambled eggs. It adds this bright, herby zing that brings the tacos to life.

• Pickled Onions or Radishes – They’re easy to prep and give you that tangy crunch that cuts through the richness.

• Pico de Gallo – Fresh, simple, and perfect every time.

• Grilled Onions – Optional, but I love the extra depth they bring.

• Tortillas – I like to use corn, lightly charred over an open flame. But go with what you love — flour, corn-flour blends, or even homemade if you’re feeling fancy.

How I Make Them

1. Marinate the Steak

The longer it sits, the better it gets. I usually toss the steak into a zip-top bag with the marinade in the morning and let it soak all day. If you’re short on time, even 30 minutes will do — just give it a good turn or two to coat evenly. Sometimes, if I’m planning ahead, I’ll let it rest overnight for deeper flavor.

2. Prep the Toppings

While the steak’s marinating, I knock out the sides. Pickled onions can be made a few days in advance and stored in the fridge. The chimichurri is best when it’s fresh, but even a few hours ahead works great. And pico? Chop everything right before serving and toss with lime and salt. That burst of freshness makes all the difference.

3. Grill Time

Bring the steak to room temp first — this helps it cook evenly. My grill goes on medium-high, and I aim for a good sear, about 5-7 minutes per side for medium-rare. A little charring is welcome. Once it’s done, let it rest under foil for 10 minutes so those juices stay locked in.

4. Toast the Tortillas

I use metal tongs to toast corn tortillas directly over the stove flame. It’s quick, and that little bit of browning gives them so much flavor. Stack them in a towel-lined bowl to keep them warm and soft.

5. Slice and Serve

Cut the steak against the grain into thin strips. If I’m serving a crowd, I lay everything out buffet-style on a big cutting board — tortillas, toppings, sauces — and let folks build their own tacos. It’s interactive, casual, and way more fun.

A Little Tip from Our Kitchen

Whenever we make these tacos, it’s a bit of a team sport. I handle the prep and marinades; my partner does the grilling. That rhythm makes things go smoothly. On busy weekdays, I’ll sometimes marinate the steak in the morning, then we’ll grill and eat in under 30 minutes. If you’ve got company, doing the sides a day ahead helps keep things stress-free.

Veggie Swap

If you’re skipping the meat, portobello mushrooms are a fantastic stand-in. Just brush them with olive oil and taco seasoning, then grill until tender. Mexican-style tofu works too — rub it with spices, crisp it up in a pan, and build your tacos just the same.

Great Add-Ons for a Taco Night Spread

Want to really impress your guests? Here are a few extras I love to serve alongside these tacos. You don’t need them all — even one or two of these makes the meal feel complete:

• Cilantro Lime Rice – A fresh and zesty side that balances out the heat.

• Mexican Slaw – Crunchy, tangy, and great for layering into tacos.

• Borracho Beans or Pinto Beans – A warm, hearty side that stretches the meal.

• Tomatillo Salsa – Adds a pop of bright green acidity.

• Crumbled Queso Fresco or Cotija – Salty and rich, just sprinkle on top.

• Grilled Scallions – Sweet, smoky, and super underrated.

Final Thoughts

These grilled steak tacos are the kind of meal that brings people together. They’re messy in the best way, packed with flavor, and totally adaptable. Whether you’re cooking for friends or just making Tuesday night feel special, this is a recipe that works every single time.

Got leftovers? Wrap them up in foil, and they’re amazing the next day with scrambled eggs or tossed into a salad.

Let me know how you make them your own. I’m always curious what little twists people come up with — avocado crema, spicy slaw, or even a dash of hot honey. Tacos are flexible like that.

Yield: 16

Steak Tacos

Print

Juicy grilled steak tucked into warm tortillas and topped with vibrant chimichurri, crisp pickled veggies, and fresh pico de gallo—these steak tacos are summer cookout perfection. Whether it’s a backyard barbecue or taco night at home, this recipe always steals the show.

Prep Time 1 hour

Cook Time 20 minutes

Total Time 1 hour 20 minutes

Ingredients

For the Steak & Marinade

• 2 lbs flank steak or skirt steak, pounded thin
• Juice of 1 orange (about ⅓ cup)
• Juice of 2 limes (about ¼ cup)
• ⅓ cup soy sauce
• ⅓ cup olive oil
• 4 cloves garlic, finely chopped
• ½ cup chopped cilantro (stems included)
• Optional: ½ teaspoon each cumin, coriander, or chili powder
• Optional: 1–3 teaspoons adobo sauce (from canned chipotles)
• ½ teaspoon sugar (optional)
• 1–2 large sweet onions, sliced into rings (optional for grilling)
• 1 bunch scallions (optional for grilling)

Chimichurri Sauce

• 1 bunch cilantro (about 1 cup, small stems okay)
• 1 bunch Italian parsley (about 1 cup, thin stems okay)
• ¼ cup fresh lime juice (1–2 limes)
• ½ cup olive oil (or more if needed)
• ¼ cup chopped onion
• 2 garlic cloves
• 2 teaspoons ground cumin
• 2 teaspoons ground coriander
• ¾ teaspoon kosher salt
• ½ of a jalapeño pepper (adjust to taste)

Fresh Pico de Gallo

• 4 ripe tomatoes, diced
• ½ red onion, finely chopped
• 2 green onions, sliced
• 1 Serrano chili, minced
• 3 garlic cloves, minced
• A handful of fresh cilantro leaves, chopped
• Juice of 1½ limes
• ¼ cup extra-virgin olive oil
• 1 teaspoon kosher salt

Quick Pickled Veggies

• 2 cups of your choice of thinly sliced radish, carrots, red onion, cauliflower, etc.
• 1 cup white vinegar
• 1 cup water
• 2 tablespoons sugar
• ½ teaspoon kosher salt
• 1 teaspoon whole peppercorns or coriander seeds
• Fresh cilantro sprigs

Tortillas & Garnishes

• 12 small tortillas (corn, flour, or a blend)
• Lime wedges, sliced avocado, shredded cabbage, chipotle mayo, queso fresco, hot sauce, sour cream, guacamole, fresh cilantro, pinto beans

Instructions

1. Marinate the Steak: Whisk together orange juice, lime juice, soy sauce, olive oil, garlic, cilantro, spices, and adobo (if using) in a large bowl. Add the steak along with the sliced onions or scallions if you’re grilling them too. Let it soak up the flavor for at least 30 minutes at room temp (or up to 3 hours in the fridge—just bring it back to room temp before grilling).
2. Grill the Steak: Preheat your grill to medium-high. Lightly oil the grates and grill the steak until it reaches your desired doneness—about 5–7 minutes per side for medium-rare. Grill the onions and scallions alongside until nicely charred. Let the steak rest under foil for 10 minutes, then slice it thinly against the grain.
3. Whip Up the Chimichurri: You can chop everything by hand or toss the herbs, garlic, jalapeño, onion, and spices into a food processor. Add olive oil and lime juice, pulsing until the texture is chunky and spoonable. Add extra oil if you want it looser.
4. Mix the Pico de Gallo: Combine chopped tomatoes, red onion, scallions, chili, garlic, and cilantro in a bowl. Squeeze in the lime juice, drizzle with olive oil, sprinkle salt, and mix it all up. Let it sit for 15 minutes to develop flavor.
5. Quick Pickle the Veggies: In a saucepan, bring vinegar, water, sugar, salt, and peppercorns to a boil. Pour over your sliced veggies in a bowl or jar. Let them cool quickly in the freezer for 10–15 minutes, or refrigerate until cold. Top with cilantro before serving.
6. Warm the Tortillas: Grill or toast your tortillas until just pliable, then wrap them in a towel to keep warm and soft.
7. Build Your Tacos: Layer slices of grilled steak in a warm tortilla, spoon over some chimichurri, top with pico and pickled veggies, and finish with your favorite garnishes. Every bite is a flavor explosion.

Notes

• For a crowd: Set up a taco bar with all the toppings in separate bowls so guests can build their own.
  
• Vegan swap: Use spiced tofu strips, pan-seared until crisp, as a hearty meatless alternative.
  
• Storage: Leftover steak can be kept in an airtight container in the fridge for up to 3 days—great for taco salads or burrito bowls later!
  

Nutrition Information

Yield

16

Serving Size

1
Amount Per Serving Calories 636Total Fat 30gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 21gCholesterol 60mgSodium 968mgCarbohydrates 64gFiber 9gSugar 24gProtein 30g

Easy Shrimp Recipes.com, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.

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Try Other Recipes: 

Steak Salad

Steak Sandwich

Steak Sauce