Grilled Steak Tacos Recipe
This is my grilled steak tacos love letter: thinly sliced, soy-sesame-marinated flank steak, charred pineapple for that sweet-savory punch, and tortillas that will probably tear exactly once per taco. It’s fast, shows off a little (hello, grill marks), and tastes like you Actually Know What You’re Doing in the kitchen—even if you burned the garlic bread last week. Note: I will not pretend this is gourmet food court cuisine; it’s better.
Once, my husband tried to impress the in-laws by “handling the grill.” He confidently flipped the steak and sent one perfect slice flying into the neighbor’s yard. The neighbor returned it, kindly wrapped in tinfoil, like a food witness protection program. Our kids ate three tacos each and blamed the missing slice on “taco gravity.” I laughed, he cried, and we still called it a success.
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Why You’ll Love This Grilled Steak Tacos Recipe
– It’s bold without being fussy—char, smoke, and a hit of sweet pineapple.
– Feeds a crowd and makes you look like you planned for this (you didn’t).
– Quick marinade, big flavor—impresses people who like steak and people who like carbs.
– Leftovers are excellent at 2 a.m.; no judgment if you’re the type who eats tacos in a hoodie.
Time-Saving Hacks
– Use thin-cut flank or skirt steak from the butcher and ask them to slice it for you—lazy chef approved.
– Marinade in a zip-top bag for easy toss-and-go and one less dish to wash. Yes, I count dishes like trophies.
– Grill pineapple rings on skewers so they don’t do the dramatic tumble into the coals. Nobody needs that performance.
– Buy a jarred salsa you actually like; homemade is great, but so is getting dinner to the table.
– Cook tortillas directly over the grill for warmth and fewer plates. Char is flavor; also makes you look like a grill god.
Serving Ideas
– Serve with grilled corn, a quick cabbage slaw, and lime wedges—because acidity is the taco wingman.
– Margarita or cold Mexican lager if you’re celebrating surviving the week. Serve with wine if the kids drove you nuts.
– Chips and guac for people who like to dip everything. I judge nothing.
– Keep it simple: steak + pineapple + cilantro + onion + lime = zero fuss, maximum payoff.
What to Serve It With
Soft corn tortillas, a bright pico de gallo or quick pickled onions, charred street corn if you want to be extra, and a citrusy crema or plain Greek yogurt to calm down the spice. Also napkins. Trust me.
Tips & Mistakes
– Pro: Slice the steak against the grain for tender bites.
– Don’t overcook—medium-rare to medium is the sweet spot. Overcooked steak = sad chew.
– Sugar in the marinade will burn if the grill is too hot; watch those flames.
– Let the steak rest 5–10 minutes before slicing. I forget this and regret it every time.
– If you use a cast-iron, yes, it needs seasoning. No, it won’t magically clean itself.
Storage Tips
Store it in the fridge… if there’s any left. Cold midnight leftovers? Sometimes better than fresh.
– Keep steak slices separate from salsa and tortillas to avoid soggy disasters.
– Reheat gently in a skillet with a splash of water or cover and microwave for 20–30 seconds—don’t nuke it into jerky.
– Use within 3–4 days, or hide them in the back of the fridge and pretend they’re still good.
Variations and Substitutions
Swap whatever you want—sugar ↔ honey, soy sauce ↔ tamari, or skip steps and call it “deconstructed.” It still counts. Add poblano peppers for smoke, use pineapple salsa instead of rings, or go vegetarian with portobello strips that soak up the same marinade.
Frequently Asked Questions
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Grilled Steak Tacos Recipe
Ingredients
Main Ingredients
- 1.5 lb flank steak Use grass-fed for better flavor.
- 2 tbsp olive oil
- 2 tsp ground cumin
- 1 tsp smoky paprika
- 1 tsp salt
- 0.5 tsp black pepper
- 12 corn tortillas corn tortillas Warm them before serving.
- 1 cup fresh cilantro Chopped for garnish.
- 2 cups shredded cabbage Provides crunch.
- 1 cup diced tomatoes For topping.
Instructions
Preparation Steps
- Preheat your grill to high heat.
- In a bowl, combine olive oil, cumin, paprika, salt, and pepper.
- Rub the steak with the spice mixture, ensuring full coverage.
- Grill the steak for about 5-7 minutes on each side, or until desired doneness.
- Remove from the grill and let the steak rest for a few minutes before slicing.
- Slice the steak thinly against the grain.
- Warm the corn tortillas on the grill for about 1 minute per side.
- Assemble the tacos by placing steak, cabbage, tomatoes, and cilantro in each tortilla.
- Serve immediately, garnished with additional cilantro if desired.