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In my opinion, you can never go wrong with tacos. They are so versatile, quick and packed with flavor. Steak Tacos are no different and they make a great choice for a weeknight meal..
Steak Tacos
Tacos are a regular meal in the dinner rotation. They are quick to make and everyone can customize them just how they like. You can serve the steak in a taco, burrito, taco bowl or top a big ol’ salad with melt-in-your-mouth steak. Options are endless.
I like to cook the steak in a cast iron skillet because it gets so extremely hot and is naturally nonstick. If you don’t have a cast iron skillet, you can use another nonstick skillet of your choice. Heat oil in the pan and make sure it is hot before adding the steak. Hot pan is key because it will help caramelize the steak and also prevent the meat from sticking.
Ingredients
- Skirt steak
- Olive oil
- Lime juice
- Cumin
- Smoked paprika
- Garlic powder
- Chili powder
- Crushed red pepper flakes
- Corn tortillas
Recipe Instructions
- Cut your flank steak into 1/2 inch strips against the grain.
- In a medium mixing bowl add the oil, lime juice, cumin, paprika, garlic powder, chili powder, salt, and crushed red pepper flakes, use a fork to whisk together.
- Add the sliced steak to the bowl and stir well to combine, making sure the the steak is well coated. Let this mixture rest at room temperature for 15 to 30 minutes to marinade a bit.
- Cook steak on the stove top or in the air fryer.
- To cook the steak in the air fryer- dump the steak and all the seasoning/moisture from the bowl into an air fryer basket and cook for 10 minutes at 390 degrees Fahrenheit, or until the meat reaches an internal temp of at least 160 Fahrenheit. Stopping to stir/toss once at the 5 minute mark.
- To cook the steak on the stove top, heat a large nonstick or cast iron skillet over medium to medium high heat. When the skillet is hot, add half of the meat and juices, cook until the steak is cooked through and the juices evaporated, about 6 minutes, stirring often. Repeat with remaining half of the meal.
- To serve, heat or cook your corn tortillas and then place a few pieces of steak on each tortilla, top with your favorite fixings, serve, and enjoy!
Frequently Asked Questions
The key to great steak tacos is a good, quality cut of beef. I usually use top sirloin cut because it is tender, juicy and still affordable. I would avoid flank or skirt steak because the meat will be more tough.
I like to make pico de Gallo, guacamole, cilantro lime rice and then serve with chips.
I like to top with steak tacos with sour cream, avocado, lettuce, diced tomatoes, chopped romaine lettuce, cheese and cilantro. The toppings are the icing on the cake for tacos.
Leftover steak is a huge bonus of making steak tacos. You can make steak nachos, steak burritos, steak taco bowls, taco salad, steak quesadilla, steak and eggs or a steak taco pizza. The steak is so tasty it will compliment just about any dish.
More Recipes
- Cheese Steak Sandwiches
- Easy Steak Fajitas
- Steak Carnitas Meat in the Crock-Pot
- The Best Chicken Tacos Ever
- Carne Asada Tacos
If you’ve tried this Steak Tacos recipe or any other recipe on Bless this Mess, then don’t forget to rate the recipe and leave me a comment below! I would love to hear about your experience making it. And if you snapped some pictures of it, share it with me on Instagram so I can repost on my stories.
Steak Tacos
Ingredients
For the Tacos:
- 1.5 pounds skirt steak, cut into strips against the grain
- ¼ cup olive oil
- 2 tablespoons lime juice
- 2 teaspoons cumin
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoons chili powder
- 1 teaspoon salt
- 1 teaspoon crushed red pepper flakes, optional for some heat
- Corn tortillas for serving
Suggested toppings for serving:
- salsa
- cheese
- finely shredded lettuce
- guacamole
- pico de gallo
- cilantro
- fresh lime
Instructions
- Cut your flank steak into 1/2 inch strips against the grain.
- In a medium mixing bowl add the oil, lime juice, cumin, paprika, garlic powder, chili powder, salt, and crushed red pepper flakes (if using), use a fork to whisk together.
- Add the sliced steak to the bowl and stir well to combine, making sure the the steak is well coated. Let this mixture rest at room temperature for 15 to 30 minutes to marinade a bit.
- You can cook the steak a few ways. You can make it on the stove top or in the air fryer.
- To cook the steak in the air fryer – dump the steak and all the seasoning/moisture from the bowl into an air fryer basket and cook for 10 minutes at 390 degrees Fahrenheit, or until the meat reaches an internal temp of at least 160 Fahrenheit. Stopping to stir/toss once at the 5 minute mark.
- To cook the steak on the stove top, heat a large nonstick or cast iron skillet over medium to medium high heat. When the skillet is hot, add half of the meat and half of the juices, cook until the steak is cooked through and the juices evaporated, about 6 minutes, stirring often. Repeat with remaining half of the meal.
- To serve, heat or cook your corn tortillas and then place a few pieces of steak on each tortilla, top with your favorite fixings, serve, and enjoy!
- This meat is also great in burritos, on salad, or on nachos.
Notes
- We like to serve these tacos with diced red onion, cilantro, Monterrey Jack cheese, and some freshly squeezed lime juice.
- You can store this steak in the fridge for 3-5 days before it will go bad. It can be easily reheated in the microwave.
- You can prep the steak and freeze it in a Ziploc bag for up to 6 months. Simply let it thaw in the fridge before cooking.
- If you do not like spicy food or have a lower spice tolerance, you can decrease the chili powder to ½ teaspoon.
- If you can’t find skirt steak, you can also use sirloin or flank cuts.
Nutrition
You are going to love this recipe for Steak Tacos. The flavor is dynamite and it is incredibly easy to make!
