These Quick and Easy Steak Tacos are the perfect hearty and filling street-style tacos. Made with a simple marinade, tender yet crispy bite-sized pieces of beef, toasted corn tortillas, and your favorite taco toppings.

This steak taco recipe is simple and made with an affordable cut of steak that’s transformed into tender, juicy, perfectly crisped bites. Load those up onto a toasted tortilla with your favorite toppings, and the best steak tacos just became an easy at-home dinner!

Talk about a quick and easy recipe! These steak tacos will not disappoint!

What is Steak Tacos

Steak tacos, or carne asada tacos, are commonly made with sirloin steak but can also be made with skirt steak, flank steak, ribeye steak, or flap steak. Wrap your tacos in warm tortillas and top with classics such as sweet peppers, onions, queso fresco, lime juice, cilantro, and anything else you can think of. You may also hear of delicious bavette steak tacos, which are tacos made with beef cut from the bottom sirloin section.

Ingredients Needed for Steak Tacos

For the grilled Chuck Steaks

• Chuck Steaks – use thin-cut chuck steaks to get that slightly crispy yet tender texture and rich flavor.
• Steak Taco Marinade – we’re whipping up a simple marinade made with Head Country All-Purpose marinade, fresh lime juice, and fresh cilantro.

For the Tacos

• Tortillas – both corn tortillas and flour tortillas work perfectly.
• Cheese – cotija cheese crumbles perfectly over these tacos and is a fan favorite, but you can use whatever cheese you like best. Queso fresco or just shredded jack are great options too.
• Toppings – classic toppings include diced red onion, sweet peppers, queso fresco, a squeeze of lime juice, chopped green onion, hot sauce, and a sprinkle of cilantro.

How to Make Steak Tacos

This steak taco recipe couldn’t be easier! Simply prep and marinate the steak, grill it up, and assemble your tacos. Just 25 minutes of hands-on time is required!

Make the Steak Taco Marinade

In a large ziplock bag, mix the marinade with lime juice. Add the steak and cilantro, then seal the bag.

Use your hands to move everything around to coat the chuck steaks. Place the bag into the fridge and marinate for 6 hours.

Grill Steak

Preheat the grill for direct heat at 400-450ºF. Remove the steak from the marinade and place it directly on the grill.

Grill, rotating as needed until your desired doneness is reached. Watch out. There will be flare-ups. Keep in mind that there is a lot of fat connecting chuck steaks. It is recommended to cook these steaks a little longer (past the oh-so-desirable rare) to allow the fat to render.

Remove the steaks from the grill and allow them to rest for 5 minutes.

Assemble the Tacos

Thinly slice the steaks into small pieces and spritz them with fresh lime juice.

Serve on toasted corn tortillas with your favorite toppings! Use the small street taco-size tortillas if you can find them, and bonus points for warm tortillas heated right on the grill when serving.

Garnish with scallions, peppers, onions, and queso fresco cheese.