Easy Steak Tacos Recipe | Little Luna
Easy Steak Tacos Recipe | Little Luna
These steak tacos are marinated to perfection for a fresh flavor! Tacos make the perfect weeknight dinner quickly and easily in under 30 minutes.
With simple ingredients, these tacos are easy to put together. They’re packed with flavor and are sure to have everyone scrambling to the table for a dinnertime win! Try more crowds with our pork tacos, slow cooker chicken tacos, and crumbly beef tacos.
Family Favorite – Mexican Steak Tacos
I love me some tacos. Seriously, I can eat tacos a few times a week. I need a fun shirt to express my love for tacos! ! ? ? ? I’m thinking…”I wonder if tacos miss me too?” Perfect, right? Okay, but really, tacos are the best. They’re easy to make and contain several healthy and fresh ingredients.
It is also easy to mix. You can switch to meat or not even eat meat! Sweet potato tacos are delicious. Season with different toppings. Swap the cheese for Cortija instead of cheddar, use fresh salsa or pico de gallo, or play around with your favorite toppings.
No matter how you make it, tacos are the perfect weeknight meal. Anyway, I use the ingredients I usually have on hand, and it doesn’t take time at all to get dinner on the table! So turn on your grill and try these delicious steak tacos tonight!
How to Make Steak Tacos
pickled. Add dressings and sauces to an airtight container. Rub the steak with salt and garlic salt and marinate in the sauce for a few hours. Keep refrigerated.
Cook. Remove steak from refrigerator 30 minutes before cooking. Cook the steak to your liking.
Build your tacos! Cut steak and add to tortillas. Add cheese and any other favorite toppings.
How long to marinate the steak? In order for the marinade to seep into the steak, you need to at least let it Mr. I like to toss the steak into the marinade in the morning so it’s ready for dinner. If you need to cook it earlier in the day, let it marinate overnight. You can even put the marinated steak in the refrigerator for later use. Simply place the marinade and steak in a Ziploc bag, then place it in a second bag, label and freeze for up to 3 months. Thaw in refrigerator.
steak: We used sirloin steak in this recipe, but you could easily use flank steak, skirt steak, sirloin steak, rib eye, or New York strip steak. Arizona weather is usually good enough to grill, so we use this method a lot, but you can use a grill pan on the stove top or even a broiler in the oven. Remove the steak from the refrigerator and let it come to room temperature for about 30 minutes before cooking.
- Rare: Remove from heat at 130-135°F, final temperature should be 130-140°F
- Medium Rare: Heat from 140°F should end at 145°F
- Media: Heat from 155°F to final temperature should be 160°F
- Well done: heat from 165°F to a final temperature of 170°F
Let the steak sit for 5 minutes per inch of thickness to reach the final internal temperature. When ready, slice against the grain and place in the tortilla.
The best taco toppings
These steak tacos are too good to be overwhelmed with too many toppings. Here is a list of some of our favorites that we like to choose from:
Storage + Side Ideas
place leftovers Tacos will keep for 2-3 days in an airtight container in the refrigerator. Reheat on a pan in the oven or microwave.
If the tacos have no toppings except cheese, you can wrap each taco in plastic and freeze them all in a Ziploc bag. freeze up to 3 months. Thaw, reheat and enjoy.
side dish with steak tacos:
More Steak Recipes:
main course
Mexico food
Prep time 3 hours
Cook Time 10 minutes
Total time 3 hours 10 minutes
Serving Size 6
Calories 261 kcal
by Lil’ Luna
- 2 sirloin steaks
- 1 c italian sauce
- 1/4 c Worcestershire sauce
- Garlic Chili
- Salt
- cheese
- 6 tortillas
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Add the dressing and sauce to an airtight container.
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Rub the steak with salt and garlic salt and marinate in the sauce for a few hours. Keep refrigerated.
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Remove steak from refrigerator 30 minutes before cooking. Cook the steak to your liking.
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Cut steak and add to tortillas.
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Add cheese and any other favorite toppings.