Juicy, char-grilled steak slices served on warm corn tortillas and topped with fresh pico de gallo, tangy sour cream, and crumbled queso fresco—these Grilled Steak Tacos bring classic street taco flavor straight to your home kitchen. Perfect for weeknight dinners, Taco Tuesday, or casual entertaining.
Why You’ll Love This Recipe
- Bold, fresh flavors with authentic taco stand appeal
- Quick and easy to prepare with minimal ingredients
- Customizable with your favorite toppings or heat level
- Perfect balance of savory, tangy, and spicy elements
- Great for family meals, casual gatherings, or meal prep
- Naturally gluten-free when using corn tortillas
Ingredients
(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)
For the Steak & Marinade:
- 1 lb flank or skirt steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
For the Pico de Gallo:
- 2 Roma tomatoes, diced
- 1/4 onion, finely chopped
- 1 tablespoon chopped cilantro
- 1/2 jalapeño, minced (optional)
- Juice of 1 lime
- Salt to taste
Other Components:
- 8 small corn tortillas
- 1/2 cup sour cream
- 1/2 cup crumbled queso fresco
Directions
- Marinate the Steak:
In a bowl, whisk together olive oil, garlic, lime juice, chili powder, cumin, salt, and pepper.
Coat the steak in the marinade and refrigerate for at least 30 minutes, up to 4 hours. - Grill or Sear the Steak:
Preheat a grill or skillet over medium-high heat. Grill steak for 3–4 minutes per side, depending on thickness, until nicely charred and cooked to your preferred doneness.
Let steak rest for 5 minutes, then slice thinly against the grain. - Prepare the Pico de Gallo:
In a bowl, mix tomatoes, onion, cilantro, jalapeño (if using), lime juice, and salt. Set aside to allow flavors to meld. - Warm the Tortillas:
Heat corn tortillas in a dry skillet or over a flame until warm and pliable. - Assemble the Tacos:
Place sliced steak on each tortilla. Top with pico de gallo, a small spoonful of sour cream, and a sprinkle of crumbled queso fresco. - Serve Immediately:
Enjoy while warm, with lime wedges on the side if desired.
Servings and timing
- Servings: 4
- Prep Time: 20 minutes
- Cooking Time: 10 minutes
- Total Time: 30 minutes (plus marination time)
- Calories: 365 kcal per serving
Variations
- Spicy Kick: Add hot sauce or sliced serrano peppers for more heat.
- Taco Bowl: Skip the tortillas and serve the steak and toppings over rice or greens.
- Avocado Addition: Add slices of avocado or a dollop of guacamole.
- Different Cheese: Swap queso fresco with cotija or shredded Monterey Jack.
- Pico Alternatives: Try mango salsa or grilled corn salsa for a fresh twist.
Storage/reheating
- Storage: Store steak, pico de gallo, and tortillas separately in airtight containers in the refrigerator for up to 3 days.
- Reheating: Reheat steak gently in a skillet or microwave. Warm tortillas fresh for best texture.
- Meal Prep Tip: Pre-slice and marinate steak ahead of time; cook just before serving for the freshest flavor.
FAQs
What’s the best cut of steak for tacos?
Flank and skirt steak are both excellent choices due to their bold flavor and quick cooking time.
Can I cook the steak without a grill?
Yes, a cast iron skillet or grill pan works well for searing the steak indoors.
How thin should I slice the steak?
Slice very thinly against the grain for tender, easy-to-chew pieces.
Can I use flour tortillas instead?
Yes, flour tortillas work, but the corn tortillas offer a more traditional texture and flavor.
Is queso fresco the same as feta?
They’re similar in texture, but queso fresco is milder and less salty.
Can I make this dairy-free?
Omit the sour cream and cheese, or use dairy-free alternatives.
How long should I marinate the steak?
At least 30 minutes is ideal, but up to 4 hours will yield deeper flavor.
Is pico de gallo spicy?
It can be mildly spicy depending on the jalapeño. Adjust or omit based on preference.
Can I grill the tortillas?
Yes, grilling adds flavor and helps make them slightly crispy.
What other sauces pair well?
Try chipotle mayo, salsa verde, or crema for added flavor layers.
Conclusion
Grilled Steak Tacos with Pico de Gallo & Queso Fresco bring a burst of bold, authentic flavors to your dinner table. With juicy steak, fresh toppings, and warm corn tortillas, these tacos are everything you love about street food—made fresh and easy at home. Serve them up for taco night, casual get-togethers, or any time you crave a savory, satisfying meal.
Grilled Steak Tacos with Pico de Gallo & Queso Fresco
Juicy slices of grilled steak served on warm corn tortillas, topped with fresh pico de gallo, tangy sour cream, and crumbled queso fresco—classic street taco flavor made fresh at home.
- Prep Time: 20 minutes
- Cook Time: 10 minutes
- Total Time: 30 minutes (plus marination)
- Yield: 4 servings 1x
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican
- Diet: Halal
Ingredients
- For the Steak:
- 1 lb flank or skirt steak
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Juice of 1 lime
- 1 teaspoon chili powder
- 1/2 teaspoon cumin
- Salt and pepper to taste
- 8 small corn tortillas
- For the Pico de Gallo:
- 2 Roma tomatoes, diced
- 1/4 onion, finely chopped
- 1 tablespoon chopped cilantro
- 1/2 jalapeño, minced (optional)
- Juice of 1 lime
- Salt to taste
- For Toppings:
- 1/2 cup sour cream
- 1/2 cup crumbled queso fresco
Instructions
- Marinate Steak: Combine olive oil, garlic, lime juice, chili powder, cumin, salt, and pepper. Coat steak in marinade and let sit for at least 30 minutes (or up to 4 hours).
- Cook Steak: Grill or pan-sear steak over medium-high heat for 3–4 minutes per side, depending on thickness. Let rest, then slice thinly against the grain.
- Make Pico de Gallo: Combine tomatoes, onion, cilantro, jalapeño, lime juice, and salt in a bowl. Mix and set aside.
- Assemble Tacos: Warm tortillas in a skillet. Layer sliced steak on each tortilla, top with pico de gallo, a dollop of sour cream, and a sprinkle of queso fresco.
- Serve immediately while warm.
Notes
- Use flank steak for a more tender bite, but skirt steak works great too.
- For extra char, finish tortillas directly over a gas flame for a few seconds per side.
- Swap sour cream with Greek yogurt for a lighter option.
- For spicier pico, use the full jalapeño with seeds.
Nutrition
- Serving Size: 2 tacos
- Calories: 365
- Sugar: 3g
- Sodium: 480mg
- Fat: 21g
- Saturated Fat: 8g
- Unsaturated Fat: 11g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 26g
- Cholesterol: 70mg