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How to Make Steak Tacos

Juicy, spiced steak bites tucked into warm tortillas with your choice of fresh and creamy toppings.
Prep Time20 minutes
Cook Time6 minutes
Total Time26 minutes
Servings: 8 servings

Ingredients

  • 1 1/2 lb top sirloin chopped into 1/2-inch cubes
  • 1 TBS chili powder
  • 1 TBS ancho chili powder
  • 1 1/2 tsp Knorr granulated beef bouillon
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 1 tsp ground cumin
  • 1 tsp brown sugar
  • 3/4 tsp salt plus more to taste
  • 1/2 tsp dried oregano
  • 1/2 tsp smoked paprika
  • 1/2 tsp ground coriander
  • 1/4-1/2 tsp cayenne pepper optional for medium-spicy heat
  • 2 Tbsp vegetable oil
  • 8 corn tortillas warmed (may substitute flour tortillas)
  • cilantro for topping
  • pickled red onions for topping
  • pomegranate arils for topping
  • Cotija cheese for topping
  • sour cream optional topping
  • avocado crema optional topping (see notes)
  • guacamole optional topping
  • salsa optional topping
  • corn salsa optional topping
  • mango salsa optional topping
  • pineapple salsa optional topping
  • hot sauce to taste

Instructions

  • Pat the cubed top sirloin dry on a cutting board, then evenly season with chili powder, ancho chili powder, Knorr granulated beef bouillon, garlic powder, onion powder, ground cumin, brown sugar, 3/4 teaspoon salt, dried oregano, smoked paprika, ground coriander, and optional cayenne; set aside to rest 20–60 minutes.
  • While the steak rests, warm and prepare your toppings and tortillas; keep tortillas warm using your preferred method (skillet, broiler, microwave, or oven).
  • Heat 2 tablespoons vegetable oil in a large cast iron skillet over medium-high heat until shimmering.
  • Add half the steak to the hot skillet and sear 1–2 minutes, then stir and continue cooking just until browned but still juicy (about 1–2 more minutes); season to taste with additional salt or cayenne if desired. Transfer to a plate and repeat with the remaining steak.
  • Assemble tacos by piling cooked steak into warmed tortillas and adding desired toppings such as cilantro, pickled red onions, pomegranate arils, Cotija cheese, sour cream, avocado crema, guacamole, or salsas.

Equipment

  • Cutting Board
  • Chef’s knife
  • Measuring Spoons
  • Large cast-iron skillet
  • Tongs
  • bowls for toppings
  • Paper Towels

Notes

  • To make poblano crema: broil 1 lb poblano peppers until charred, steam in a bag 15 minutes, peel, then blend with 1/2 cup sour cream, 1/2 cup packed cilantro, 2 tbsp lime juice, 1/2 tsp garlic powder, 1/2 tsp ground cumin, 1/2 tsp salt, 1/4 tsp pepper and a pinch of cayenne.
  • Use top sirloin or a similar tender steak; avoid flank or skirt steak for this recipe.
  • Chop steak into 1/2-inch bites and avoid cutting too small to prevent overcooking.
  • Use a very hot cast iron skillet for best sear and even cooking.
  • Keep tortillas warm by stacking and covering with a slightly damp towel after warming.
  • Adjust salt and cayenne after cooking to taste.