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This 30-minute steak tacos recipe has juicy, tender steak cooked in an irresistible garlic butter sauce! These tacos are smothered with a tangy and smoky chipotle lime sauce.
You may also enjoy my Fish Tacos, One Pot Taco Spaghetti, or Shrimp Tacos next.
Why you’ll love it
Steak tacos are one of my favorite things to order when I go to a Mexican restaurant. They’re actually not hard at all to make at home, and my version is even easier than others since there’s no need to marinate the steak. They’re perfect for a quick weeknight meal!
I based the technique on my popular Garlic Butter Steak Bites, so you’re getting all the same luscious garlic butter flavors readers know and love. Top these easy steak tacos with my homemade chipotle lime sauce, pickled onions, avocado, a squeeze of lime. So good!
What you’ll need
- Steak – use a lean, well-marbled cut like ribeye, sirloin, or strip
- Salt & pepper – plenty of both gives the meat a nice crust and brings out flavor
- Olive oil and butter – for pan searing and the base of the sauce
- Garlic – steak’s best friend
- Steak taco sauce – my delicious and bright sauce has mayo and sour cream for the creamy and tangy base, adobo sauce for smokiness (it’s the sauce that comes with canned chipotle peppers), and fresh lime juice
- Toppings – I like to use corn tortillas and top them with my Quick Pickled Red Onions, fresh cilantro, sliced avocado, and lime juice
Pro tip
When cooking steak, ensure the pan is HOT, and don’t be tempted to constantly move the steak around the pan. You want to give it some time to get a good sear!
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Cast iron is especially good for steak. Here’s the Le Creuset skillet I use.
- Easily mince the garlic with one squeeze of a garlic press. No peeling necessary.
- Cooking tongs make it easy to flip the steak bites, and
How to make steak tacos
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Let the steak warm up on the counter for half an hour; cold from the fridge isn’t ideal. Meanwhile, in a prep bowl, combine the taco sauce ingredients until smooth. Cut up and season the steak bites. Heat up the oil and a quarter of the butter in a skillet, and add the meat.
Working in two batches, sear the beef on both sides until desired temperature. Transfer the first batch to a plate. Once both batches are done, turn the heat down and add the remaining butter and the garlic. Cook until fragrant, then return the steak. Toss with the sauce, then assemble the tacos!
Helpful tips
- You can cut the steak into strips if you prefer; whatever you do, just be mindful of cooking time as overcooked steak is no fun.
- If you plan on making my quick pickled onions with this recipe, I suggest making them a couple hours ahead of time (or the day before if possible).
- The sauce has a little kick (especially if you use 2 tablespoons of the adobo sauce), but I wouldn’t say it’s all that spicy.
Substitutions and variations
- Tacos are super flexible, so you can easily make them your own! If you don’t want to make the suggested taco sauce or use some of the toppings I suggest, you can definitely change it up. Shredded cabbage or iceberg lettuce would be good on these too!
- For the steak, I keep it simple with salt & pepper, garlic, and butter, but you can certainly season it with your favorite steak rub.
- I used corn tortillas, but flour ones will work if you prefer.
What to serve with steak tacos
- My restaurant-style Homemade Guacamole and chips is always a good idea.
- If you’re craving a salad, try my Black Bean Corn Avocado Salad with Rice or this Avocado Corn Salad.
- For something to cool down with, make my Frozen Margaritas recipe.
Leftovers and storage
- Leftover steak will keep for 3-4 days in the fridge. Reheat over a low heat so you don’t overcook the steak.
- Leftover sauce will keep for around 5 days in the fridge in an airtight container.
- You can freeze leftover steak for up to 3 months if needed, but keep in mind that it can dry out a bit.
More easy taco recipes
I hope you agree these are the best steak tacos! Please leave me a star rating and review below if you made them, or tag me on Instagram with your S&L creations.
Steak Tacos
Ingredients
- 1.5 pounds steak (ribeye, sirloin, strip steak, or another tender well marbled cut)
- Salt & pepper to taste
- 1 tablespoon olive oil
- 4 tablespoons butter (1/2 stick) divided
- 3-4 cloves garlic minced
For the sauce:
- 1/2 cup mayo
- 1/3 cup sour cream
- 1-2 tablespoons adobo sauce from canned chipotle peppers see note
- 2 tablespoons lime juice
- 1/4 teaspoon salt
For serving:
- 8 medium corn tortillas
- pickled red onions or use regular chopped red onions
- chopped fresh cilantro to taste
- Avocado to taste
- Lime wedges
Instructions
- Take the steak out of the fridge and let it warm up on the counter for 30 minutes prior to starting the recipe if possible.
- Meanwhile, combine the sauce ingredients together in a medium bowl and prep your toppings.
- Cut the steak into 1/2" cubes and season generously with salt & pepper.
- Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Heat the pan for a few minutes. Add the meat in a single layer (don't crowd it and do two batches). Cook for about 1 minute then flip and cook for another minute for the steak to be cooked to medium temperature. Repeat with the second batch. When each batch is done, transfer it to a plate. You can test one piece of steak to get a good idea of timing prior to doing a whole batch.
- Turn the heat down to medium-low and add the remaining butter and garlic to the skillet. Cook, stirring almost constantly, for about 1 minute or until the garlic is cooked (don't let it burn). Take the pan off the heat and add the steak (and juices from the plate) back and toss with the garlic butter. Serve with warmed tortillas and top each taco as desired.
Notes
- This recipe will make about 8 tacos with your typical medium-size corn tortillas, but it also depends on how much you top them. If you’re using mini “street size” corn tortillas, you will be able to make more. Leftover sauce can be covered and refrigerated if needed.
- The sauce isn’t super spicy (especially if you only use one tablespoon of the adobo sauce). Feel free to add even more than suggested.
- Be careful not overcook the steak as it’ll end up tough and chewy.
- Cast iron skillets are perfect for cooking steak. My Le Creuset skillet is in the photos, and I also love my Lodge cast iron.
- Nutrition info is for one taco (steak, corn tortilla, and sauce). As toppings are subjective, they are not included in the calculation.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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This was so good! Just all the flavors combined were perfection!
Thank you so much, Jenna! 😀
Tried the steak tacos tonight, and they will definitely be part of our rotation. We both loved them, and the picked onions definitely brought all the flavors together.
That makes me so happy!! Thanks, Lauren!! 😀
Your taco recipes are always delicious!
Aww thanks so much!!! Glad you enjoyed this one!
Absolutely amazing. As my husband says “you can make this 4 days a week and I’d eat every bite.” The sauce is perfect and the combo with the pickled red onion and other toppings is pure bliss. Must make recipe!
Yay!!! 😀 I’m thrilled you guys enjoyed these, Hannah! Thanks for taking the time to write me a review!