Steak Tacos
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.
Servings: 8 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
Calories: 360kcal | Carbohydrates: 13g | Protein: 21g | Fat: 25g | Saturated Fat: 8g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 78mg | Sodium: 656mg | Potassium: 369mg | Fiber: 2g | Sugar: 1g | Vitamin A: 251IU | Vitamin C: 2mg | Calcium: 63mg | Iron: 2mg
