Easy Steak Tacos
Easy Steak Tacos use a marinade of lime, orange juice, and spices to tenderize and flavor flank steak, which is grilled and sliced across the grain for tenderness. The steak is served warm in corn or flour tortillas with assorted toppings like pico de gallo and guacamole. This method balances citrus acidity and seasoning, perfect for achieving juicy, flavorful meat with a slightly charred exterior. The recipe offers options for different steak cuts with adjusted marinating times and highlights resting the meat before slicing to keep it juicy.
Ingredients
- 1 ½ pounds flank steak or sirloin, or ribeye *see notes
- 8 small corn tortillas or flour tortillas, warmed
- toppings as desired
Marinade
- ¼ cup lime juice about 2 limes, juiced, fresh
- ¼ cup orange juice about 1 orange, juiced, fresh
- 2 tablespoons olive oil
- 2 cloves garlic minced
- ¼ cup cilantro packed
- 1 teaspoon cumin
- ½ teaspoon salt
- ½ teaspoon black pepper
Instructions
- In a blender or food processor, add all marinade ingredients. Pulse until smooth.
- Combine the marinade and flank steak in a glass bowl or freezer bag and mix well to coat.
- Marinate for at least 1 hour or overnight. (If using sirloin or ribeye, marinate for a maximum of 1 hour). Remove the steak from the marinade and allow excess to drip off.
- Preheat the grill or a grill pan to medium-high heat (425°F). Cook for about 4-5 minutes per side (125 to 130°F for medium-rare). While the steak is cooking, add the tortillas to the grill for about 1 minute per side to warm.
- Transfer the steak to a plate and let it rest for at least 5 minutes. Cut the steak into ½-inch slices across the grain, and then cut into bite-sized pieces
- Serve in warmed tortillas with desired toppings such as pico de gallo, guacamole, sour cream, and cilantro.
Notes
- Flank steak benefits from marinating at least 1 hour up to 12 hours, while ribeye or sirloin should marinate no more than 1 hour.
- After grilling, allow the steak to rest a few minutes to redistribute juices and maintain tenderness.
- Slice the steak across the grain carefully to avoid toughness; this involves cutting perpendicular to the visible meat fibers.
- Choose corn or flour tortillas and warm them on the grill briefly for best texture and flavor.
Nutrition Information
Nutrition Facts
Serving: 8 tacos
Amount Per Serving
Calories 219
% Daily Value*
| Serving | 1taco | |
| Calories | 219 | 11% |
| Carbohydrates | 15g | 5% |
| Protein | 20g | 40% |
| Fat | 9g | 14% |
| Saturated Fat | 2g | 10% |
| Cholesterol | 51mg | 17% |
| Sodium | 309mg | 13% |
| Potassium | 391mg | 8% |
| Fiber | 2g | 8% |
| Sugar | 2g | 4% |
| Vitamin A | 71IU | 1% |
| Vitamin C | 11mg | 12% |
| Calcium | 49mg | 5% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.