Grilled Steak Tacos with Lime and Cilantro

These easy steak tacos are built around perfectly seasoned, thinly sliced flank steak and finished with a bright tomato pico, sliced avocado and crumbled cotija cheese. They come together quickly, making them an ideal weeknight dinner the whole family will love.

Bookmark for Taco Night

Taco night just got easier. These steak tacos are ready in under an hour and provide a satisfying, flavor-forward meal without a lot of fuss. The base is flank steak seasoned with a simple dry rub, seared, rested and sliced thin. A quick tomato pico adds freshness, and a few classic toppings—Greek yogurt or crema, avocado, cotija, and lime—finish each taco perfectly.

At a glance, the components you’ll make:

• A savory flank steak seasoned with a dry rub
• A quick tomato pico made from cherry tomatoes, red onion and cilantro
• Toppings like sliced avocado, cotija cheese, Greek yogurt and lime

Steak Taco Ingredients

Gather the following to make these easy steak tacos. Adjust quantities to your taste or to feed more people.

For the steak

• 1 lb. flank steak
• Dry rub for seasoning (see seasoning ingredients below)

For the tomato pico

• 10 oz. cherry tomatoes, quartered
• 1/2 cup red onion, diced
• 1/2 cup cilantro, roughly chopped
• 2 teaspoons apple cider vinegar
• 2 teaspoons fresh lime juice
• Pinch of salt

Taco toppings and extras

• 8–10 small tortillas (flour or corn)
• 1/2 cup Greek yogurt or crema
• Fresh lime wedges
• 1/4 cup cotija cheese, crumbled
• 1 large avocado, sliced or chopped

The Ultimate Steak Taco Seasoning

This straightforward dry rub brings a balance of savory, smoky and a touch of sweetness. It uses common pantry spices and can be mixed ahead and stored for future meals.

• 1 tablespoon garlic powder
• 1 teaspoon chili powder
• 1 teaspoon cumin
• 1/4 teaspoon smoked paprika
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• 1.5 teaspoons brown sugar
• 2 tablespoons olive oil (for cooking)

Pro tip: Massage the dry rub well into the meat and let the seasoned steak sit for at least 20 minutes so the flavors penetrate. For even more depth, you can refrigerate it longer, then bring the steak to room temperature before cooking.

Choosing the Right Steak

Flank steak is lean, affordable and packed with beefy flavor. It becomes tender when cooked quickly at high heat and sliced thin against the grain. For best results, pound the steak to an even thickness before seasoning, sear it hot, then rest it briefly before slicing.

Flank Steak Internal Temperature Guide

Use an instant-read thermometer for consistent results. The following ranges are internal temperatures taken in the thickest part of the steak before resting:

• Medium Rare: 130–135°F
• Medium: 135–145°F
• Well Done: 145–155°F

Remove the steak a few degrees below your target because it will continue to rise a bit while resting.

How to Make Tomato Pico

The tomato pico is bright and fresh, and it’s ready while the steak rests in the dry rub. Make it first so the flavors can meld in the fridge.

1. Combine quartered cherry tomatoes, diced red onion and chopped cilantro in a medium bowl.
2. Drizzle with apple cider vinegar and lime juice, then add a pinch of salt. Toss to combine.
3. Refrigerate while you cook the steak so the flavors develop.

How to Cook and Assemble

1. Place the flank steak on a cutting board, cover with plastic wrap and use a meat mallet to pound to an even 1-inch thickness.
2. Mix the seasoning ingredients in a bowl. Rub the spice mix evenly over both sides of the steak, pressing it into the meat. Let rest for at least 20 minutes.
3. Heat a large skillet or cast-iron pan over medium-high heat and add 2 tablespoons olive oil.
4. When the oil is hot and fragrant, add the steak (bring it to room temperature first). Sear for about 4½ minutes per side for medium-rare, or until it reaches your desired internal temperature.
5. Remove the steak and let it rest for 10 minutes to retain juices, then slice thinly across the grain into strips.
6. Warm tortillas and assemble tacos: spread about 1/2 tablespoon Greek yogurt on each tortilla, top with sliced steak, a spoonful of tomato pico, a sprinkle of cotija cheese, avocado slices and a squeeze of lime.
7. Serve immediately and enjoy.

More Ways to Serve Tacos

If you prefer something other than tortillas, these steak tacos adapt well. Try the steak over a crisp romaine salad with pico and avocado for a taco salad, or build a hearty taco bowl with cilantro-lime rice, fajita vegetables and beans. You can also wrap the steak in a large tortilla to make burritos and freeze extras for quick meals later.

What to Serve with Steak Tacos

Pair these tacos with bright, complementary sides. Good options include Mexican-style corn salads, grilled corn with cotija, a black bean and corn salad, or a light Mexican quinoa salad. Fresh lime wedges, extra cotija and a cooling yogurt or crema round out the plate.

Taco Recipes

If you enjoy these steak tacos, consider trying other taco styles like shredded chicken tacos, ground beef tacos, slow-cooker chicken tacos or shrimp tacos. The technique of using a bold seasoning, fresh salsa and simple toppings works great across proteins.

Steak Tacos Recipe Summary

Prep time: 25 mins • Cook time: 10 mins • Total: 35 mins • Serves: 4

Ingredients (condensed)

• 1 lb flank steak
• 1 tbsp garlic powder, 1 tsp chili powder, 1 tsp cumin, 1/4 tsp smoked paprika, 1 tsp kosher salt, 1/4 tsp pepper, 1.5 tsp brown sugar
• 10 oz cherry tomatoes, 1/2 cup diced red onion, 1/2 cup cilantro, 2 tsp apple cider vinegar, 2 tsp lime juice, pinch salt
• 8–10 small tortillas, 1/2 cup Greek yogurt, 1/4 cup cotija cheese, 1 large avocado, lime wedges

Instructions (condensed)

1. Pound steak to even thickness and season with the dry rub. Let rest 20 minutes.
2. Make pico by combining tomatoes, onion and cilantro; dress with vinegar, lime and salt; refrigerate.
3. Sear steak in hot oil 4½ minutes per side for medium-rare (adjust to preference). Rest 10 minutes, then slice thin across the grain.
4. Assemble tacos with a smear of Greek yogurt, sliced steak, pico, cotija, avocado and a squeeze of lime.

Tips & Notes

*Nutrition shown is approximate and does not include optional toppings. Slice steak thin against the grain for the most tender bites. If you prefer more char, finish the steak under a hot broiler or on a grill. Make extra pico and use it as a fresh condiment for other meals.