Marinated quick & easy steak tacos with the right amount of kick, sweetness, and tang. Ready in as little as 35 minutes! Plus, although I prefer them cooked on the grill, I’m showing you how to grill them, pan fry them, AND broil them.
With over 50 5-star reviews, this recipe has become a long-time reader favorite. Here’s what people are saying about the best steak tacos they’ve ever made:
🌟Why You’ll Love This Recipe
🧾 Ingredients in This Recipe
See the recipe card for full information on ingredients and quantities.
👩🍳How to Make This Recipe
Before you even get to the tacos, take some time to prepare the delicious Pico de Gallo salsa! Mix the salsa ingredients in a bowl, and set aside. This can be made a day in advance.
⭐️ How long to marinade ⭐️
For maximum flavor, marinate your meat overnight if you can, If not, try to marinate for at least 2 hours minimum. When you remove the steak from the marinade to cook it, reserve the leftover marinade. It makes a delicious sauce to drizzle over your finished tacos!
- Best method, GRILL: Grill for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.
- Second best method, BROIL: Turn your broiler on high. Let it heat for one minute after the flame comes on. Next, put your skirt steak in the oven and cook it for five minutes. Then, remove steak from the oven. Leave the oven on, and the oven door open. Flip the steak over. Put back into the oven. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.
- Third best method, PAN: Cook over medium heat for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes. (See photo 1 below.) I use a cast-iron pan.
⭐️ Check the Temperature ⭐️
Whichever method you choose to cook the steak, use a meat thermometer to check the internal temperature and set the steak aside and let it rest for five to ten minutes. Cook until the thermometer reads 135°F in the thickest part of the meat for medium-rare.
⭐️ Pick your tortillas ⭐️
The base ingredients for the taco filling can be paired with whatever kind of tortilla you like, or even with a lettuce wrap. My choice is a white corn tortilla heated up over direct flame.
Assemble your tacos for serving with the cabbage on the bottom, then the steak, then top with the salsa. You can also add avocado, cilantro, cheese, and whatever topics you like.
For the final touch, add a squeeze of lime and drizzle the reduced sauce on top.
🌮 More tacos!
If you love this recipe, check out these other kosher meat-eater recipes here or try some of these favorite tacos:
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Ridiculously Good Steak Tacos
Print Recipe SaveIngredients
Steak Marinade
- 2 lb. skirt steak or chuck
- 1 orange juiced, ~1/2 cup
- 2 limes juiced, ~1/4 cup
- ¼ cup olive oil
- ¼ cup agave honey, or brown sugar
- 6 cloves garlic minced
- 1 tbsp dried oregano
- 1 tbsp chili powder
- ¼ tsp kosher salt plus more to taste
Pico de Gallo Salsa
- 1 large tomato diced
- ½ red onion diced
- 1 jalapeño finely diced, seeds removed for a milder salsa
- 1 lime juiced
- 1 tbsp olive oil
- salt and pepper to taste
Tacos
- flour or corn tortillas heated just before serving
- 2 avocados sliced (or smashed if fancy looks don’t matter to you)
- ¼ purple cabbage shredded or very thinly sliced
- limes cut in wedges, for serving
Instructions
- Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.
- Marinade the steak in the refrigerator 20 minutes to overnight in the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.
- Pour the juices from the marinade in a sauce pan. Bring to boil, lower to a simmer, and reduce the marinade by half. Takes 10-15 minutes. You can cook your steak in the meantime.
BROIL
- Turn your broiler on high. Let it heat for one minute after the flame comes on. Next, put your skirt steak in the oven and cook it for five minutes. Then, remove steak from the oven. Leave the oven on, and the oven door open. Flip the steak over. Put back into the oven. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.
GRILL
- Grill for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.
PAN (Stovetop)
- Cook over medium heat for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes. (See photo 1 below.) I use a cast-iron pan.
- Let rest 5-10 minutes before slicing against the grain and serving.
- Assemble your tacos with the cabbage on the bottom, then the steak, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.
I tried these tonight. They were yummy!
You and I must have a very different idea what steak tacos should taste like
I made these for my husband and me this week. I don’t cook often with steak, so I was grateful to find the recipe easy to follow… the steak came out so juicy and with tons of flavor. My husband actually said these were “magic” and couldn’t believe these weren’t restaurant tacos! 100% making them again next week
My husband picked up some chuck steak at our butcher and we marinated it overnight. He grilled it up and wow! So much flavor from the marinade and we loved the salsa. Would love to try making our own tortillas for these tacos.
Homemade tortillas are amazing and perfect to take these tacos to the next level. So glad you enjoyed it, and thank you for taking the time to share!
These cooked so fast. Loved the tip about preparing the marinade the day before, it made throwing these together the day of so easy. Will definitely be making this recipe again!
Sorry to give a bad review but waaay too sweet and not at all vinegary or spicy. We were adding seasoning at the table to try to make it better 🤔 needs garlic powder, cumin, black pepper, more salt, something spicy (Cayenne?)….
Hi Es, I’m sorry to hear it wasn’t to your liking. I’m surprised to hear you say it doesn’t have enough garlic with the 6 cloves… that’s quite a bit! This recipe is described as “sweet and tangy” with the sweetness coming from the agave/orange and the tanginess from the lime in the marinade. This recipe isn’t intended to be spicy or peppery, so I hope you find something you like better for next time!
Sweet and tangy is one thing this was maple bourbon
What about cooking the meat in the instant pot. Any idea on how long if using chuck?
I’ve never used an instant pot to make this since I usually make it using skirt steak which cooks up so fast.
I can say that chuck usually takes 20 minutes per pound on high pressure in an instant pot, and I recommend browning the outside on the saute setting if you plan to do that, and cooking it in beef broth or similar.
I wish I could help more, but haven’t tested that particular version so can’t say.
Always a winner in my house! 🙂 My family loves steak tacos. I am happy I gave your recipe a try. Delicious.
I’m so happy to hear it, Natalie. Thank you for sharing!
Little too much Oregano for my taste but definitely a good solid recipe to adapt to your personal liking. Fyi to the publisher, maybe clarify what rack in oven for the broil method. Newbies could get confused.
I made these tacos yesterday and they were so so good. I’d never made steak tacos before but will definitely be making them again. Marinating overnight really added such a great flavour to the steak and the marinade sauce was divine!
I’m so glad to hear it, Jacqueline… thank you so much for sharing!
These tacos are so juicy and flavorful. I love the how simple and easy the pico is to make and I know my family will love this for dinner all the time!
I’m so glad to hear you all liked it, Jamie!