Name: Grilled Steak Tacos
Prep time: 25 min
Cook time: 16 min
Total time: 41 min
Ingredients: 2 pounds tri-tip steaks ((or flat-iron)); 12 corn tortillas; 2 limes, cut into quarters; 1 cup Carne Asada Marinade; For guacamole:; 2 large ripe avocados, halved, scooped and mashed; 2 medium tomatoes, seeded and chopped; 1/4 cup chopped red onion; juice of 1 lime; 1 small jalapeno, seeded and finely chopped; 2 tablespoons cilantro, chopped; 1/4 teaspoon salt; Queso (optional); Fire Roasted Salsa (optional)

These quick and easy grilled steak tacos are perfect for weeknight grilling. The steak is marinated, grilled to perfection, sliced, and then served on warmed tortillas. Top with fresh guacamole, queso, pico de gallo, and cotija cheese for a delicious treat.

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Recipe Snapshot:

Steak-This grilled steak taco recipe calls for tri-tip steak, but can be substituted with sirloin flap (sirloin bavette), hanger, or flat-iron. Tri-tip steaks are cut from the tri-tip roast. If you cannot find them, ask your local butcher for tips, or substitute with one of the recommended steaks above.
Temperature- Grill these steaks to an internal temperature between 130-140 (medium-rare to medium). Or, use our steak temperature guide to determine the right doneness for you!
Marinade-Plan on a marinating time of 8-12 hours.
Tortillas-Use either white or yellow corn tortillas for this recipe, but keep in mind that they have different textures. White corn tortillas are soft and tender compared to yellow tortillas, which are grainier and less pliable. This is why it is a good idea to warm them first before using them. Place the yellow corn tortillas into a large sheet of aluminum foil, wrap them up and seal the edges. Place them on to warm over indirect heat halfway through cooking the steak. Turn the foil packet every few minutes to evenly distribute heat.
Toppings-This recipe calls for guacamole, but you can customize the toppings to suit your tastes. Most importantly, have fun with it.

Grilled Steak Tacos Shopping List:

Tri-tip steaks (or flat-iron)
Corn tortillas
Limes
Carne Asada Marinade
Ripe avocados
Tomatoes
Red onion
Small jalapeno
Cilantro, chopped
Salt
Queso (optional)
Fire Roasted Salsa (optional)

How to Make Grilled Steak Tacos

Combine marinade ingredients in a small bowl. Place tri-tip steaks into a resealable plastic bag and pour marinade over the top. Move steaks around to coat evenly. Seal the bag and place it into your refrigerator for 8-12 hours.
Preheat grill for medium-high heat, or 375 degrees F. If using a charcoal grill, add some oak or mesquite wood chips to the fire for additional smokiness.
Remove the bag with steaks from the refrigerator and let it stand at room temperature until the grill has come up to full heat.
Place steaks on the grill and cook for 6-8 minutes per side, depending on thickness desired doneness. We recommend medium to medium-well for this recipe.
Halfway through cook time, wrap tortillas in a large piece of aluminum foil. Place the packet onto the grill and warm them for 5 minutes, turning once.
When steaks are cooked, place them onto a clean cutting board and rest them for 5 minutes.
Remove tortilla packet from the grill and leave wrapped.

Assembling Grilled Steak Tacos:

Prepare guacamole: Peel, scoop and mash avocados in a medium sized bowl. Gently fold in chopped tomatoes, onion, jalapeno, lime juice, cilantro and salt. Taste and adjust as needed.
Slice steak against the grain into 1/4″ slices and serve with warmed tortillas, guacamole, and lime wedges.
Optional: Serve queso and fire-roasted salsa on the side.

Tips:

Store leftover grilled steak in an airtight container in the refrigerator for 4 days after initial preparation. Reheat tortillas and meat in a skillet on your stove top over medium heat until warmed through. Assemble your grilled steak tacos and enjoy!
If you’re trying to cut out red meat but still love tacos, you can certainly use boneless chicken thighs or breasts. Marinate for 2-4 hours
For the vegetarian in your family, chop up some summer squash and mushrooms. Marinate for 30-45 minutes, and cook the vegetables in a cast-iron pan on your grill. They’ll cook quickly, so keep an on them.

Grilled Steak Tacos

This is a quick and easy grilled steak taco recipe, perfect for weeknight grilling. Coated with a delicious seasoning rub, this steak is grilled to perfection, sliced and then served on warmed tortillas. Top with fresh guacamole for a delicious treat.

5 from 1 vote

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Course: Main Dish

Cuisine: Fusion, Latin American

Keyword: grilled steak tacos, steak tacos, tri tip steak, tri tip tacos

Prep Time: 25 minutes

Cook Time: 16 minutes

Total Time: 41 minutes

Servings: servings

Calories: 412kcal

Ingredients

2 pounds tri-tip steaks (or flat-iron)
12 corn tortillas
2 limes, cut into quarters
1 cup Carne Asada Marinade
For guacamole:
2 large ripe avocados, halved, scooped and mashed
2 medium tomatoes, seeded and chopped
1/4 cup chopped red onion
juice of 1 lime
1 small jalapeno, seeded and finely chopped
2 tablespoons cilantro, chopped
1/4 teaspoon salt
Queso optional
Fire Roasted Salsa optional

Instructions

Combine marinade ingredients in a small bowl. Place tri-tip steaks into a resealable plastic bag and pour marinade over the top. Move steaks around to coat evenly. Seal the bag and place it into your refrigerator for 8-12 hours.
Preheat grill for medium-high heat, or 375 degrees F. If using a charcoal grill, add some oak or mesquite wood chips to the fire for additional smokiness.
Remove the bag with steaks from the refrigerator and let it stand at room temperature until the grill has come up to full heat.
Place steaks on the grill and cook for 6-8 minutes per side, depending on thickness desired doneness. We recommend medium to medium-well for this recipe.
Halfway through cook time, wrap tortillas in a large piece of aluminum foil. Place the packet onto the grill and warm them for 5 minutes, turning once.
When steaks are cooked, place them onto a clean cutting board and rest them for 5 minutes.
Remove tortilla packet from the grill and leave wrapped.
Prepare guacamole in a medium bowl. Taste and adjust accordingly.
Slice steak against the grain into 1/4″ slices and serve with warmed tortillas, guacamole, and lime wedges.
Optional: Serve queso and fire-roasted salsa on the side.

Notes

Photo by: Sabrina Baksh

Toppings: Feel free to add more than just guacamole to these steak tacos. Try a dollop or two of queso, cotija cheese, or queso fresco. You can also grill up a few jalapenos or peppers of choice, chop them up and add them to these tacos. Get creative and make these tacos something to remember!