The only steak taco recipe you’ll ever need


You can marinate this in the morning and then grill in the evening when you get home from work and have dinner on the table in 20 minutes. Once you try this it will become a weekly go-to – easy, fast, delicious, cost-effective. This is also a great meal-prep recipe as you can serve it for days over greens, tortillas, or even just plain. It’s great for leftovers.


1 – 1.5 pound flank steak or arrachera (skirt) steak – thinly sliced


1 lime

1 Tablespoon of your favorite hot sauce – Tapatîo, Cholula, or Valentina (the one we use) – are all good choices

2 Tablespoons olive oil 

1/4 teaspoon liquid smoke

1/4 teaspoon soy sauce

1/4 teaspoon salt 

1/8 tsp ground cumin 

1/4 teaspoon oregano 

1/2 teaspoon garlic powder 

1/2 teaspoon onion powder


1 onion

2-3 Roma tomatoes

2-3 jalapeños (if you like them)


Place steak and all marinade ingredients in a ziplock bag. Squeeze 1 lime over the top. Squish it around. Marinate for 1-14 hours – the longer it sits the more flavor the meat will absorb.

Cut onion on latitude and tomatoes in half lengthwise.

Grill steak and veggies over medium to high heat until desired doneness – because the steak is thin it will grill quickly. I grill mine to medium. Pour leftover marinade still in the bag on the steak while over the flames. Grill jalepeños until the skin starts to bubble and blacken.

Once slightly cooled, skin jalapeños (the skin should slide right off since you roasted them) cut in half and seed. DO NOT TOUCH YOUR EYES OR WEAR GLOVES (ask me how I know).

Place all steak and veggies on a large cutting board and chop into small taco-sized pieces. Cut steak against the grain of the meat.

Serve over tortillas, greens (if you’re doing keto or cutting carbs), or just eat as is.

Top with cheese, sour cream, salsa, cilantro, avocados etc. if desired.


(Oh, and serve with margaritas – duh.)

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