Grilled Beef Taco Recipe

Prepare marinade

In a medium bowl, whisk together olive oil, fresh lime juice, soy sauce, minced chipotle (or chipotle powder), minced garlic, ground cumin, paprika, kosher salt, and black pepper until combined.

Marinate steak

Place the flank or skirt steak in a shallow dish or resealable plastic bag. Pour the marinade over the steak, turning to coat both sides fully. Seal and refrigerate for at least 30 minutes and up to 4 hours (avoid longer than 8 hours to prevent texture change). If pressed for time, marinate at room temperature for 20–30 minutes.

Bring to room temperature

About 20 minutes before grilling, remove the steak from the refrigerator so it can come closer to room temperature. This promotes even cooking.

Preheat grill

Preheat a gas or charcoal grill to high heat (about 450–500°F / 230–260°C). If you don’t have an outdoor grill, preheat a heavy cast-iron skillet or grill pan on the stovetop over high heat until very hot.

Oil grill and steak

Brush the grill grates or grill pan lightly with vegetable oil to prevent sticking. Pat the steak dry with paper towels and brush lightly with a little oil.

Grill the steak

Place the steak on the hot grill. For a 1‑inch flank or skirt steak, grill 3–5 minutes per side for medium-rare (internal temperature ~130–135°F / 54–57°C). Adjust time according to thickness and desired doneness. Avoid flipping more than once to develop a good crust.

Rest and slice

Transfer the cooked steak to a cutting board and tent loosely with foil. Let rest 5–10 minutes to allow juices to redistribute. Then slice the steak thinly across the grain into bite-sized strips.

Warm tortillas

While the steak rests, brush both sides of the tortillas lightly with oil. Place them on the grill for about 20–30 seconds per side until warm and slightly charred in places. Keep tortillas warm wrapped in a clean kitchen towel.

Assemble tacos by placing a few slices of the grilled beef onto each warmed tortilla.

Top each taco with chopped white onion and chopped cilantro. Add a spoonful of salsa, a drizzle or dollop of sour cream or crema if using, and sprinkle with crumbled queso fresco if desired.

Add pickled jalapeños to taste and finish with a squeeze of fresh lime juice from the lime wedges.

Serve immediately while hot.