These Easy Steak Tacos are packed with flavor—flank steak, garlic, lime, avocado, crunchy lettuce, and pickled onions—all ready in 30 mins.
So a couple weeks ago, I had one of those days—you know, the kind where everything goes slightly sideways, and by the time 6 p.m. rolls around, all I really want is something warm, flavorful, and preferably wrapped in a tortilla. I had a flank steak in the fridge, a jar of pickled onions I’d made while pretending to be a person who meal preps, and zero patience left for complicated anything.
I decided I’d throw together some steak tacos. No recipe. No plan. Just me, some lime juice, garlic, and the hope that I remembered how to use my grill pan without setting off the smoke alarm.
And—somehow—it worked. I burned the first tortilla (classic), overcooked a scallion (it was crispier than I intended), but that steak? It was perfect. Sliced it up, threw it in a tortilla with whatever I could find in the fridge, and suddenly I had tacos so good they didn’t even make it to the plate. I stood at the counter eating them straight from the pan.
Since then, I’ve made this Easy Steak Tacos recipe more times than I can count. It’s become my back-pocket meal—the one I pull out when I want something satisfying that won’t make me do dishes for an hour afterward. And now I’m handing it over to you, kitchen smoke and all.
Why You’ll Love This Easy Steak Tacos Recipe?
Listen—I like steak, but I don’t cook it often because I always feel like I’m going to mess it up. These tacos? They’re forgiving. And flavorful. And fast. Basically, everything a weeknight recipe should be.
They’re also:
-
Way faster than you think. From fridge to taco in 30 minutes.
-
Full of bold flavor without needing a 4-hour marinade.
-
Totally flexible. Top them however you like. (I won’t yell at you for adding cheese.)
-
Kind of fun? There’s something about grilling scallions that makes me feel like I know what I’m doing.
Also, there’s something about the combo of juicy steak, creamy avocado, crunchy cabbage, and the tangy bite from pickled onions that just works. It hits all the notes—like a good song you didn’t know you needed in your dinner rotation.
Ingredient Notes:
You don’t need much to make these, and honestly, I’ve forgotten things more than once and they still turned out amazing. Here’s what you’re working with:
-
Flank steak – It’s flavorful, lean, and cooks fast. Just make sure you slice it against the grain, or you’ll end up gnawing your way through it like jerky. (I learned that the hard way.)
-
Black pepper – Press it into the meat so it sticks. Don’t just sprinkle. Show it who’s boss.
-
Lime juice + olive oil + garlic – This is your flavor finisher. You drizzle it over the cooked steak, and it soaks in like magic. If you’re feeling fancy, add a pinch of chili flakes too.
-
Corn tortillas – I like the smaller ones because they feel more street taco-y. But if all you have are big flour ones, go for it. Tacos are not about judgment.
-
Lettuce + red cabbage – The crunchy stuff. Adds freshness and color. Use what you’ve got. One time I used shredded kale and… it wasn’t terrible.
-
Avocado – Obviously. You can slice it, smash it, or forget it completely and still have great tacos. But it’s better with.
-
Pickled red onions – If you’ve never made them at home, try it. But store-bought totally works, and honestly? Sometimes they taste even better because they’ve been pickling forever.
-
Grilled scallions – Optional but delightful. I mean, grilled onions? On tacos? Yes.
How To Make Easy Steak Tacos?
You don’t need to be a pro here. Let’s walk through it—together.
Step 1: Season the steak
Pat that steak dry and press in your black pepper. Just black pepper. Trust the process. Don’t skip this part—dry steak won’t sear well.
Step 2: Grill the steak
Heat a grill pan (or a real grill if you’re lucky enough to not live in a tiny apartment like me). Spray it, heat it up, and cook your steak for about 6 minutes per side. You want a good sear. Let it rest on the cutting board for 5 minutes. Yes, actually rest it. Go sip your drink and chill for a sec.
Step 3: Slice it properly
Once it’s had its little rest, slice it thinly and against the grain. If you’re unsure where the grain is… just look for the muscle lines and cut across them, not with them. It’ll make a big difference in tenderness.
Step 4: Drizzle and salt
Mix lime juice, olive oil, and minced garlic in a little bowl. Drizzle it all over your sliced steak. Then sprinkle with kosher salt. You’ll watch it soak in and know you’re onto something good.
Step 5: Warm the tortillas
Do NOT skip this. Heat a dry pan or your grill and toast each tortilla for about 20 seconds per side. If you forget and use them cold straight from the bag… I mean, they’ll still taste okay, but warming them changes the game. They get soft and charred and smell like taco trucks.
Want To Save This Recipe?
Step 6: Grill the scallions
Toss your scallions on the hot pan or grill. A couple minutes until they’re soft and charred in spots. Slice them up or serve whole—dealer’s choice.
Step 7: Assemble and eat immediately
Lay down that warm tortilla. Add steak, lettuce, cabbage, avocado, onions, scallions. Eat. Repeat. Lick your fingers. Smile.
Storage Options:
If you’re lucky enough to have any, they store well!
-
Steak – Keep it in an airtight container in the fridge. Reheat gently in a pan or microwave with a splash of water or oil.
-
Toppings – Store separately. Otherwise the lettuce gets weird and everything goes soggy.
-
Tortillas – Keep them wrapped in foil or a zip-top bag. Reheat like you did the first time.
You can also use leftovers to make a killer steak quesadilla, salad bowl, or taco wrap for lunch. Trust me, future-you will be thrilled.
Variations and Substitutions:
You don’t have to follow this to the letter. (Honestly, I rarely do either.) A few easy tweaks:
-
No flank steak? Skirt steak, sirloin, or even chicken works.
-
No tortillas? Serve it over rice. Or make lettuce wraps.
-
No pickled onions? Thinly slice some red onion, toss with lime juice and a pinch of salt. Let them sit while you cook. Boom.
-
Spice it up with chili flakes, hot sauce, or chipotle mayo.
-
Cheese? I mean… yes. I like cotija, but cheddar will do just fine.
Tacos are like outfits—you can mix and match and still look (and taste) great.
What to Serve with Easy Steak Tacos?
Wanna make it a meal? Pair it with:
-
Chips + guac or salsa – because always.
-
Mexican street corn (elote) – messy but worth it.
-
Cilantro-lime rice – if you’re feeding a crowd.
-
Cold beer or a fresh margarita – you’ve earned it.
-
Or just… more tacos. Honestly, that’s my usual plan.
Frequently Asked Questions:
Do I have to use flank steak?
Nope. Use what you’ve got. Skirt, sirloin, even thin ribeye works. Just slice it thin and across the grain.
What if I don’t have pickled onions?
Squeeze some lime over raw red onion slices and let them sit while you cook. Not exactly the same, but close enough for taco night.
How do I not mess up the steak?
Don’t overcook it. Let it rest. Slice it right. That’s it. You’re good.
These Easy Steak Tacos have saved me from more sad dinners than I care to admit. They’re fast, flavorful, and surprisingly impressive for how low-key they are. And they remind me that good food doesn’t have to be complicated—or perfect.
So grab that flank steak, fire up the pan, and give it a go. Burn a tortilla. Forget the lettuce. Use whatever hot sauce you like. Just make it yours.
And when you do—tell me everything. What did you top it with? Did you eat them straight from the pan too? Did your family fight over the last one? I want the full taco report.
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
<Remember it later>
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Easy Steak Tacos
Ingredients
- ¾ pound flank steak trimmed
- ½ teaspoon freshly ground black pepper
- Cooking spray as needed
- 1 tablespoon fresh lime juice
- ½ tablespoon olive oil
- 2 cloves garlic minced
- ¼ teaspoon kosher salt
- 6 6-inch corn tortillas
- 1 cup chopped romaine lettuce
- 1 cup chopped red cabbage
- 1 ripe avocado sliced
- 1 16-ounce jar pickled red onions
- Grilled scallions for garnish
Instructions
Season the Steak:
- Sprinkle the trimmed flank steak evenly with freshly ground black pepper, pressing it gently into the surface to help it adhere.
Grill the Steak:
- Preheat a grill pan over medium-high heat. Lightly coat the pan with cooking spray. Place the steak in the pan and cook for approximately 6 minutes per side or until the desired level of doneness is achieved. Transfer the steak to a cutting board and allow it to rest for 5 minutes.
Prepare the Dressing:
- In a small bowl, whisk together lime juice, olive oil, and minced garlic. After the steak has rested, slice it thinly across the grain. Drizzle the lime-garlic mixture over the sliced steak and sprinkle with kosher salt.
Warm the Tortillas:
- Lightly coat the grill pan with cooking spray again if needed. Warm the corn tortillas for approximately 20 seconds per side or until lightly charred and pliable.
Grill the Scallions:
- Place the scallions on the grill pan and cook until lightly charred and softened. Remove from heat and set aside.
Assemble the Tacos:
- Evenly divide the sliced steak among the warmed tortillas. Top each taco with chopped romaine lettuce, chopped red cabbage, sliced avocado, and pickled red onions. Garnish with grilled scallions. Serve immediately.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
