Grilled Beef Taco Recipe

Prepare the Marinade

Finely mince garlic cloves. In a bowl or resealable bag combine lime juice, olive oil, soy sauce, minced garlic, ground cumin, chili powder, smoked paprika, kosher salt, black pepper and chopped cilantro (if using). Stir or shake to combine.

Trim excess fat from the steak and pat it dry with paper towels. Place the steak in the bowl or bag with the marinade, ensuring it is well coated. Marinate in the refrigerator for at least 30 minutes and up to 4 hours (do not exceed 8 hours for tender cuts). If short on time, marinate for 15–30 minutes at room temperature.

Remove steak from the refrigerator 20 minutes before cooking to come closer to room temperature. Preheat a grill or grill pan to medium-high heat (about 450–500°F / 230–260°C). Brush grate with a little oil to prevent sticking.

Pat the steak lightly to remove excess marinade (to promote good searing). Place steak on the hot grill and cook without moving for 4–5 minutes per side for medium-rare (internal temp 125–130°F / 52–54°C) depending on thickness. Adjust time for desired doneness. Use tongs to flip once.

Transfer steak to a cutting board and tent loosely with foil. Rest for 5–10 minutes so juices redistribute.

Slice steak thinly across the grain into bite-sized strips for tacos. Keep warm.

While the steak rests, finely dice the tomatoes and onion. Mince the jalapeño if using, removing seeds for milder heat. Combine tomatoes, 2 tablespoons chopped cilantro, 1 tablespoon lime juice and 1/2 teaspoon kosher salt in a small bowl. Taste and adjust salt or lime. Let sit 5–10 minutes to meld.

Warm tortillas: heat a dry skillet or griddle over medium-high heat. Warm each tortilla 20–30 seconds per side until pliable with slight char. Keep wrapped in a towel to stay warm.

Prepare other toppings: finely dice the remaining white onion (or slice thin), chop remaining cilantro, thinly slice radishes, and slice or mash the avocado. Cut the limes into wedges.

To assemble each taco: place 2–3 strips of sliced grilled beef on a warm tortilla. Spoon a tablespoon or two of pico de gallo on top, add a few slices of radish and a spoonful of crema or sour cream. Add a small drizzle of hot sauce or salsa roja to taste. Sprinkle with diced onion and chopped cilantro, and squeeze a wedge of lime over the taco.

Serve immediately with the remaining tortillas, pico de gallo and lime wedges on the side.