Description

Steak tacos are packed with a flavor punch, featuring tender, seasoned grilled steak served in warm corn or flour tortillas. Topped with fresh ingredients like chopped onions, cilantro, lime, and salsa, they offer a perfect balance of savory, zesty, and smoky flavors. These tacos are also great for leftovers, making it easy to create a quick and delicious meal in less than 30 minutes!

Ingredients

Scale

STEAK

1 1/2 lbs. top sirloin chopped into 1/2-inch cubes

1 TBS EACH chili powder, ancho chili powder

1 1/2 teaspoon Knoor Granulated Beef Bouillon

1 tsp EACH garlic powder, onion powder, ground cumin, brown sugar

3/4 teaspoon salt plus more to taste

1/2 tsp EACH dried oregano, smoked paprika, ground coriander

1/4–1/2 teaspoon cayenne pepper optional for medium-spicy heat

2 tablespoons vegetable oil

FOR SERVING – PICK YOUR FAVS

8 corn tortillas warmed (may sub flour)

cilantro

pickled red onions

pomegranates arils

Cotija cheese

sour cream

Avocado Crema

Guacamole

Salsa

Corn, mango or pineapple salsa

hot sauce

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Instructions

While the steak is still on the cutting board, pat it dry. Season with all of the steak seasonings. Set aside for 20-60 minutes. Meanwhile, you can prep your toppings and/or make the optional poblano crema (instructions below).
To cook steak, heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat. Once hot, add half of the steak and let sear for 1-2 minutes then continue to cook while stirring the steak just until browned (don’t overcook or it won’t be as juicy). Season to taste with additional salt and/or cayenne pepper if desired. Repeat with remaining steak.
Pile steak in warmed tortillas followed by desired toppings. In these steak taco photos, I’ve added poblano crema, pickled red onions, pomegranate arils, cilantro and Cotija cheese (recipes in notes).