Few dishes capture the brilliant simplicity of the taco. It’s functional, satiating, and practically sacred. Authentic tacos—the kind you might find in a Mexican restaurant or taqueria—are a far cry from the crispy taco shells stuffed with ground beef cooked in “taco seasoning” starring in your average Taco Tuesday taco bar. The real thing is far more elegant and understated.

How to Make Steak Tacos: Grilled Steak Taco Recipe

Tacos are a traditional Mexican dish featuring a wide variety of ingredients served in a handheld, open-faced flour or corn tortilla. They’re a cornerstone of *antojitos*, or street food. 

Grilled steak tacos are an impressive addition to your weeknight rotation—and incredibly easy to pull off with top-notch fresh ingredients. 

The state of Sonora in northern Mexico is cattle-raising country, and carne asada tacos (grilled meat) have their roots there. The meat is most often the ranchera, or flap steak, from beef short loin, though you can also use flank steak or skirt steak. It is marinated and grilled over charcoal, then chopped and cooked further on a flattop or stovetop grill pan before it’s served in a flour tortilla.

If you’ll be marinating the meat before grilling, let it hang out in a shallow baking dish for a least a few hours in the fridge prior to cooking, ideally 2–3 hours.  

A good marinade is a little like jazz: It’s all about your personal sense of rhythm, preference, and experimentation. You’ll need to fine-tune the ratios each time, so start conservative (a teaspoon or so of each, depending on how much steak you’ll be using) and eventually ramp up the flavors you like best. Start with these core flavor notes:  
1. __Ground cumin__: Earthy, floral cumin is integral to Mexican cuisine.
2. __Chile powder__: A chile powder like paprika, cayenne, or chipotle brings heat.
3. __Garlic and herbs__: Add the sharp allium spice from garlic powder and a low-lying vegetal note with a dried herb like oregano.
4. __Acid__: Consider a splash of citrus juice like lemon, lime, or orange to help break down the meat fibers and lock in a juicy texture
5. __Salt and pepper__: Season with kosher salt and black pepper. Alternatively, you can add a note of salty umami with soy sauce. 

Whisk together your chosen ingredients with a ¼ cup of olive oil until smooth and pour over the steak in a shallow baking dish. Cover and refrigerate, flipping halfway through to ensure an even distribution. 

Few dishes capture the brilliant simplicity of the taco. It’s functional, satiating, and practically sacred. Authentic tacos—the kind you might find in a Mexican restaurant or taqueria—are a far cry from the crispy taco shells stuffed with ground beef cooked in “taco seasoning” starring in your average Taco Tuesday taco bar. The real thing is far more elegant and understated.

Tacos are a traditional Mexican dish featuring a wide variety of ingredients served in a handheld, open-faced flour or corn tortilla. They’re a cornerstone of antojitos, or street food.

What Are Tacos?

Grilled steak tacos are an impressive addition to your weeknight rotation—and incredibly easy to pull off with top-notch fresh ingredients. The state of Sonora in northern Mexico is cattle-raising country, and carne asada tacos (grilled meat) have their roots there. The meat is most often the ranchera, or flap steak, from beef short loin, though you can also use flank steak or skirt steak. It is marinated and grilled over charcoal, then chopped and cooked further on a flattop or stovetop grill pan before it’s served in a flour tortilla.If you’ll be marinating the meat before grilling, let it hang out in a shallow baking dish for a least a few hours in the fridge prior to cooking, ideally 2–3 hours.

What Are Steak Tacos?

A good marinade is a little like jazz: It’s all about your personal sense of rhythm, preference, and experimentation. You’ll need to fine-tune the ratios each time, so start conservative (a teaspoon or so of each, depending on how much steak you’ll be using) and eventually ramp up the flavors you like best. Start with these core flavor notes: 1. Ground cumin: Earthy, floral cumin is integral to Mexican cuisine. 2. Chile powder: A chile powder like paprika, cayenne, or chipotle brings heat. 3. Garlic and herbs: Add the sharp allium spice from garlic powder and a low-lying vegetal note with a dried herb like oregano. 4. Acid: Consider a splash of citrus juice like lemon, lime, or orange to help break down the meat fibers and lock in a juicy texture 5. Salt and pepper: Season with kosher salt and black pepper. Alternatively, you can add a note of salty umami with soy sauce. Whisk together your chosen ingredients with a ¼ cup of olive oil until smooth and pour over the steak in a shallow baking dish. Cover and refrigerate, flipping halfway through to ensure an even distribution.

How to Make Steak Taco Marinade

Steak Taco Recipe

Few dishes capture the brilliant simplicity of the taco. It’s functional, satiating, and practically sacred. Authentic tacos—the kind you might find in a Mexican restaurant or taqueria—are a far cry from the crispy taco shells stuffed with ground beef cooked in “taco seasoning” starring in your average Taco Tuesday taco bar. The real thing is far more elegant and understated.

Few dishes capture the brilliant simplicity of the taco. It’s functional, satiating, and practically sacred. Authentic tacos—the kind you might find in a Mexican restaurant or taqueria—are a far cry from the crispy taco shells stuffed with ground beef cooked in “taco seasoning” starring in your average Taco Tuesday taco bar. The real thing is far more elegant and understated.
