These steak tacos are one of the easiest and most delicious tacos you’ll ever make! They’re packed with flavour, loaded with fresh toppings, and so simple to put together. The steak is seasoned with a few simple ingredients, grilled or pan-seared until perfectly cooked, then sliced and tucked into warm tortillas with creamy homemade guacamole and fresh pico de gallo.
These are perfect for an easy weeknight dinner, taco night, or even when you’re hosting. Set everything out on the table and let everyone build their own tacos!
Why You’ll Love These Steak Tacos
- Easy to make: Simple ingredients and minimal prep.
- Full of flavour: The seasoned steak pairs so well with the fresh toppings.
- Fresh and delicious: Homemade guacamole and pico de gallo make these tacos extra good.
- Perfect for taco night: Put everything on the table and let everyone make their own.
- Customizable: Add your favourite toppings, extra jalapeños, cheese, sour cream, or your favourite taco sauce.
Steak Tacos Ingredients
For the steak
Ribeye or Flank Steak: Both cuts work beautifully for tacos. Ribeye is juicy and rich, while flank steak has a delicious beefy flavour.
Salt: Enhances the natural flavour of the steak.
Black Pepper: Adds a little warmth and seasoning.
Olive Oil: Helps coat the steak and adds richness.
Cilantro: Adds a fresh, herby flavour that pairs beautifully with the beef.
Garlic: Adds delicious savoury flavour to the steak.
for the guacamole
Avocados: The base of the guacamole, giving it its creamy and rich texture.
Tomato: Adds freshness, colour, and a little sweetness.
Onion: Adds a fresh crunch and a little sharpness.
Cilantro or Parsley: Adds freshness and herby flavour. Use whichever you prefer.
Lemon Juice: Adds brightness and acidity while balancing the creamy avocado.
Olive Oil: Adds a little richness and helps bring the ingredients together.
Garlic: Adds a savoury flavour that makes the guacamole extra delicious.
Chili Flakes or Jalapeño: Adds a little heat. Use more or less depending on your preference.
Salt: Brings all the flavours together.
For the pico de gallo
Tomatoes: The main ingredient, adding freshness, juiciness, and natural sweetness.
Red or White Onion: Adds crunch and a slightly sharp flavour.
Cilantro or Parsley: Adds a fresh, herby flavour to the pico de gallo.
Chili Flakes or Jalapeño: Adds a little heat and extra flavour.
Garlic: Adds savoury depth to the fresh salsa.
Lemon or Lime Juice: Adds brightness and balances the flavours.
Olive Oil: Adds a little richness and helps combine all the ingredients.
Salt: Enhances the flavour of all the fresh ingredients.
How to make guacamole
Ingredients
- 4 ripe avocados
- 1 small tomato, diced very small
- 1 small onion, diced very small
- ¼ cup chopped cilantro, parsley, or a mix of both
- Juice of 1 large lemon
- 2 tbsp olive oil
- 1 clove garlic, minced
- 1 tsp chili flakes or 1 small jalapeño, finely chopped
- Salt to taste
Instructions
- Mash the avocados: Cut the avocados in half, remove the pits, and scoop the flesh into a bowl. Mash with a fork until creamy, leaving a little texture if you prefer.
- Add the vegetables: Add the finely diced tomato, onion, and chopped cilantro or parsley.
- Season: Add the minced garlic, chili flakes or jalapeño, lemon juice, olive oil, and salt.
- Mix: Gently mix everything together until well combined.
- Taste and adjust: Taste the guacamole and add more salt, lemon juice, or jalapeño if needed.
How to make pico de gallo
Ingredients
- 4 tomatoes, diced very small
- 1 small red or white onion, diced very small
- ¼ cup chopped cilantro, parsley, or a mix of both
- 1 tsp crushed chili flakes or 1 small jalapeño, finely chopped
- 1 clove garlic, minced
- Juice of 1 lemon or lime
- 2 tbsp olive oil
- Salt to taste
Instructions
- Prepare the vegetables: Dice the tomatoes and onion very small and add them to a bowl.
- Add the herbs: Add the chopped cilantro, parsley, or a mix of both.
- Add the flavour: Stir in the minced garlic, chili flakes or finely chopped jalapeño, lemon or lime juice, and olive oil.
- Season: Add salt to taste and gently mix everything together.
- Let it sit: Let the pico de gallo sit for a few minutes before serving so the flavours can come together.
- Serve: Enjoy fresh with your steak tacos, tortilla chips, or as a topping for your favourite dishes.
How to make steak Tacos
1. Marinate the Steak
Place the steak in a bowl and season with salt, black pepper, olive oil, chopped cilantro, and minced garlic. Mix well, making sure the steak is evenly coated. Let it marinate while you prepare the toppings.
2. Make the Guacamole
Add the avocados to a bowl and mash them to your preferred consistency. I like mine creamy but still with a little texture.
Add the finely diced tomato, onion, cilantro or parsley, olive oil, garlic, salt, chili flakes or jalapeño, and lemon juice. Mix everything together and adjust the seasoning to taste.
3. Make the Pico de Gallo
Add the finely diced tomatoes, onion, and cilantro or parsley to a bowl. Add the chili flakes or finely chopped jalapeño, minced garlic, olive oil, lemon or lime juice, and salt.
Mix well and set aside.
4. Cook the Steak
Heat your BBQ grill or a large pan over high heat. Cook the steak until it reaches your desired level of doneness.
Once cooked, transfer the steak to a cutting board and let it rest for a few minutes. This helps keep the juices inside the steak.
Slice the steak thinly against the grain.
5. Warm the Tortillas
Heat the tortillas in a hot, dry pan for a few seconds on each side until warm and soft. Keep them covered with a clean kitchen towel so they stay warm while you assemble the tacos.
6. Assemble the Tacos
Add the sliced steak to the warm tortillas and top with a generous spoonful of homemade guacamole and pico de gallo.
Finish with a squeeze of fresh lime juice and serve immediately.
Serving suggestions
Serve these steak tacos fresh and warm with homemade guacamole, pico de gallo, and plenty of lime wedges. You can also add your favourite toppings like pickled onions, jalapeños, sour cream, shredded cheese, or hot sauce. They’re delicious alongside Mexican rice, beans, corn, or tortilla chips.
Storage suggestions
Store the cooked steak, guacamole, and pico de gallo separately in airtight containers in the refrigerator. The steak can be refrigerated for up to 3–4 days. For the best texture and flavour, enjoy the guacamole and pico de gallo within 1–2 days. Store the tortillas separately and warm them just before serving.
For leftovers, reheat the steak gently in a pan until warmed through, then assemble the tacos with fresh toppings.
Frequently asked questions
Can I use a different cut of steak?
Absolutely! Ribeye and flank steak are my favourites, but you can also use skirt steak, sirloin, or another tender cut of beef.
Can I cook the steak in a pan?
Yes! If you don’t have a BBQ grill, simply heat a large pan over high heat and cook the steak until it reaches your desired doneness.
Can I make the guacamole ahead of time?
Yes, but guacamole is best served fresh. If making it ahead, cover it tightly with plastic wrap pressed directly against the surface of the guacamole to help prevent browning.
Can I make these tacos spicy?
Definitely! Add more jalapeño or chili flakes to the guacamole and pico de gallo, or serve with your favourite hot sauce.
What tortillas should I use?
Small flour or corn tortillas both work. Warm them before serving so they’re soft and easy to fold.
What can I add to the tacos?
You can customize these however you like. Try shredded cheese, sour cream, pickled onions, extra jalapeños, fresh cilantro, or your favourite taco sauce.
Tips and Tricks
- Let the steak marinate: Even a short marinating time helps the steak absorb all the delicious flavours.
- Get the pan or grill very hot: A hot cooking surface helps create a beautiful sear on the outside while keeping the steak juicy.
- Don’t overcook the steak: Cook it to your preferred doneness and remember that it will continue cooking slightly as it rests.
- Let the steak rest: Give the steak a few minutes to rest before slicing so the juices stay inside.
- Slice against the grain: This makes the steak much more tender and easier to bite into.
- Dice the toppings very small: Finely diced vegetables make the tacos easier to eat and give you a little bit of every flavour in each bite.
- Taste as you go: Adjust the salt, lemon or lime juice, and spice to your liking.
- Warm the tortillas: Warm tortillas are softer, more flexible, and much easier to fill without breaking.
- Don’t overfill the tacos: Add enough steak and toppings to get a good balance without making them difficult to eat.
- Finish with fresh lime: A squeeze of lime right before serving brings all the flavours together.
Steak Tacos
Ingredients
- For the Steak
For the Steak
- 2 lb ribeye or flank steak
- 1 tsp salt
- ½ tsp black pepper
- 2 tbsp olive oil
- 2 tbsp chopped cilantro
- 2 cloves garlic minced (optional)
Guacamole
- 4 ripe avocados
- 1 small tomato diced very small
- 1 small onion diced very small
- ¼ cup chopped cilantro parsley, or a mix of both
- Juice of 1 large lemon
- 2 tbsp olive oil
- 1 clove garlic minced
- 1 tsp chili flakes or 1 small jalapeño finely chopped
- Salt to taste
Pico de Gallo
- 4 tomatoes diced very small
- Juice of 1 lemon or lime
- 1 small red or white onion diced very small
- ¼ cup chopped cilantro parsley, or a mix of both
- 1 tsp crushed chili flakes or 1 small jalapeño finely chopped
- 1 clove garlic minced
- 2 tbsp olive oil
- Salt to taste
For Serving
- Small tortillas
- Lime wedges
Instructions
- Marinate the steak: Season the steak with salt, black pepper, olive oil, chopped cilantro, and minced garlic. Mix well and let it marinate while you prepare the toppings.
- Make the guacamole: Mash the avocados in a bowl. Add the diced tomato, onion, and chopped cilantro or parsley. Add the olive oil, minced garlic, salt, chili flakes or jalapeño, and lemon juice. Mix everything together.
- Make the pico de gallo: Add the finely diced tomatoes, onion, and chopped cilantro or parsley to a bowl. Add the chili flakes or jalapeño, minced garlic, olive oil, lemon or lime juice, and salt. Mix well.
- Cook the steak: Grill the steak on a BBQ grill or cook it in a hot pan until it reaches your desired doneness. Let it rest for a few minutes before slicing.
- Warm the tortillas: Heat the tortillas in a hot, dry pan for a few seconds on each side. Keep them soft and warm.
- Assemble the tacos: Slice the steak into thin strips and serve in the warm tortillas with guacamole and pico de gallo. Finish with a squeeze of fresh lime juice and enjoy!
Notes
Both work really well. Ribeye will give you a richer, juicier taco, while flank steak is leaner and has a delicious beefy flavour. -Don’t skip the resting time.
Let the steak rest for a few minutes after cooking before slicing. It helps keep the steak juicy. -Slice against the grain.
This is especially important when using flank steak. Cutting against the grain gives you more tender pieces of steak. -Make the toppings ahead.
The guacamole and pico de gallo can be prepared while the steak is marinating, making this a very quick meal to put together. -Adjust the spice.
Use jalapeño for more heat or chili flakes for a milder, easy-to-control spice level. -Use fresh lime at the end.
A squeeze of fresh lime over the finished tacos adds the perfect bright, fresh flavour.