Steak Tacos
These steak tacos are easy to make, packed with flavour, and perfect for taco night! Juicy, seasoned steak is served in warm tortillas with creamy guacamole and fresh pico de gallo, then finished with a squeeze of lime. Simple, fresh, and so delicious!
Servings 6
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
-Ribeye or flank steak?
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.
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.