Choosing the right cut of steak
When preparing grilled steak tacos, selecting the right cut of beef is essential to achieving tender, flavorful results. The ideal steak should be well-marbled, quick to cook over high heat, and easy to slice thinly for taco filling. Here are some of the best cuts to consider:
- Skirt Steak: This is a classic choice for tacos due to its rich beefy flavor and loose grain, which makes it perfect for absorbing marinades. It cooks quickly and remains tender when sliced against the grain.
- Flank Steak: Slightly leaner than skirt steak but still flavorful, flank steak benefits from a good marinade and should also be sliced thinly across the grain to maintain tenderness.
- Flat Iron Steak: Known for its tenderness and marbling, flat iron steak is a great alternative that grills beautifully and delivers a juicy bite.
- Ribeye (boneless): For a more indulgent taco, ribeye offers excellent marbling and a buttery texture. While not traditional, it adds a luxurious twist to steak tacos.
When choosing your steak, look for cuts with visible marbling and a bright red color. Avoid overly thick cuts, as thinner steaks (about 1/2 to 3/4 inch thick) are easier to grill quickly and evenly. Always plan to slice the steak thinly after grilling, cutting across the grain to ensure each bite is tender and easy to chew.
Marinating and grilling techniques
Marinating the steak is a crucial step in building flavor and ensuring tenderness. A well-balanced marinade not only enhances the natural taste of the beef but also helps break down muscle fibers, resulting in a more succulent bite. For grilled steak tacos, aim for a marinade that combines acidity, aromatics, and a touch of sweetness.
Marinade Ingredients:
- 1/4 cup fresh lime juice (about 2 limes)
- 1/4 cup orange juice
- 1/4 cup olive oil
- 3 cloves garlic, minced
- 1 tablespoon soy sauce
- 1 tablespoon Worcestershire sauce
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon kosher salt
- 1/4 teaspoon freshly ground black pepper
- 1 small jalapeño, finely chopped (optional for heat)
- 1/4 cup chopped fresh cilantro
Marinating Instructions:
- Place the steak in a large resealable plastic bag or shallow dish.
- In a bowl, whisk together all marinade ingredients until well combined.
- Pour the marinade over the steak, ensuring it is fully coated. Seal the bag or cover the dish and refrigerate for at least 1 hour, preferably 4–6 hours. Avoid marinating for more than 8 hours to prevent the meat from becoming mushy.
- Before grilling, remove the steak from the marinade and let it come to room temperature for about 30 minutes. Pat the surface dry with paper towels to promote better browning on the grill.
Grilling Instructions:
- Preheat your grill to high heat (about 450–500°F). Clean and oil the grates to prevent sticking.
- Place the steak on the grill and cook for 3–5 minutes per side, depending on thickness and desired doneness. For skirt or flank steak, medium-rare to medium is ideal to maintain tenderness.
- Use a meat thermometer to check internal temperature: 130°F for medium-rare, 140°F for medium.
- Once cooked, transfer the steak to a cutting board and let it rest for 5–10 minutes to allow juices to redistribute.
- Slice the steak thinly against the grain to maximize tenderness. Cut at a slight angle for wider, more taco-friendly strips.
Proper marinating and grilling techniques are key to achieving juicy, flavorful steak that stands out in every taco. With the right balance of seasoning and heat, your grilled steak will be the star of the dish.
Assembling and serving the tacos
Once your steak is grilled to perfection and sliced thinly against the grain, it’s time to assemble the tacos. Start by warming your tortillas—corn tortillas are traditional and offer a slightly sweet, earthy flavor that complements the smoky steak. Warm them on a dry skillet or directly over a gas flame for 20–30 seconds per side until pliable and slightly charred.
Suggested Taco Ingredients:
- Grilled steak, thinly sliced
- Warm corn tortillas (6–8 count)
- Fresh cilantro, chopped
- White onion, finely diced
- Fresh lime wedges
- Avocado slices or guacamole
- Crumbled queso fresco or cotija cheese
- Pickled red onions or jalapeños (optional)
- Fresh salsa or hot sauce of choice
Assembly Instructions:
- Lay out the warm tortillas on a clean surface or serving platter.
- Place a generous portion of sliced grilled steak in the center of each tortilla.
- Top with a sprinkle of chopped white onion and fresh cilantro for brightness and crunch.
- Add a few slices of avocado or a spoonful of guacamole for creaminess.
- Sprinkle with crumbled queso fresco or cotija for a salty, tangy finish.
- Optional: Add pickled red onions or jalapeños for a punch of acidity and heat.
- Serve with lime wedges on the side for squeezing over the top just before eating.
For serving, arrange the tacos on a large platter or serve them individually on small plates. Accompany with bowls of salsa, extra lime wedges, and your favorite hot sauces so guests can customize their tacos to taste. A side of Mexican street corn, black beans, or a crisp cabbage slaw makes a perfect pairing to round out the meal.