• Home
  • Appetizers
  • Casserole
  • Crockpot
  • Desserts
  • Pasta
  • Salads
  • Vegan
  • Instant Pot
  • Submit Your Recipe

Grilled Steak Tacos

by Jen Stevens

Photo by stevendepolo

Perfect for “South of the Border” themed barbecue parties, these Grilled Steak Tacos are seasoned with a savory blend of cumin, garlic and peppercorns.

Ingredients

  • 3 Tbsp olive oil
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp cracked black peppercorns
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 (2 lb) flank steak about 3/4 inch thick
  • 8 (8 inch) flour tortillas
  • 2 cups Monterey Jack cheese, shredded
  • 4 cups lettuce, shredded
  • 2 cups chunky salsa
  • 1 cup sour cream

Instructions

Combine olive oil, chili powder, cumin peppercorns, garlic powder and oregano in a small bowl.

Trim the steak and press the olive oil rub into both sides of the meat.

Seal in a plastic bag and refrigerate for 4 hours.

Stand at room temperature for at least 20 minutes before grilling.

Grill the steak 12 minutes over high heat, turning once.

Cut the steak into strips.

Wrap tortillas in foil and grill for 2 minutes.

Layer steak strips, cheese, lettuce and salsa into the warmed tortillas.

Add a dollop of sour cream on top.

Fold the sides of the tortilla over to form a taco.

Serve immediately.

Print Recipe
0 from 0 votes

Grilled Steak Tacos

Perfect for “South of the Border” themed barbecue parties, these Grilled Steak Tacos are seasoned with a savory blend of cumin, garlic and peppercorns.

Ingredients

  • 3 Tbsp olive oil
  • 1 Tbsp chili powder
  • 1 Tbsp cumin
  • 2 tsp cracked black peppercorns
  • 1 tsp garlic powder
  • 1 tsp oregano
  • 1 2 lb flank steak about 3/4 inch thick
  • 8 8 inch flour tortillas
  • 2 cups Monterey Jack cheese shredded
  • 4 cups lettuce shredded
  • 2 cups chunky salsa
  • 1 cup sour cream

Instructions

  • Combine olive oil, chili powder, cumin peppercorns, garlic powder and oregano in a small bowl.
  • Trim the steak and press the olive oil rub into both sides of the meat.
  • Seal in a plastic bag and refrigerate for 4 hours.
  • Stand at room temperature for at least 20 minutes before grilling.
  • Grill the steak 12 minutes over high heat, turning once.
  • Cut the steak into strips.
  • Wrap tortillas in foil and grill for 2 minutes.
  • Layer steak strips, cheese, lettuce and salsa into the warmed tortillas.
  • Add a dollop of sour cream on top.
  • Fold the sides of the tortilla over to form a taco.
  • Serve immediately.

Filed Under: Beef, Grilling, International, Meat Dishes, Mexican Tagged With: chili powder, chunky salsa, cumin, flank steak, flour tortillas, lettuce, monterey jack cheese, oregano, peppercorns, sour cream

Like Us On Facebook!

Facebook

Find Your Favorite

Find Recipes by Category

Recent Posts

  • Pumpkin Soup Recipe Ingredients
  • How to Jazz Up a Pumpkin Seeds Recipe
  • Spicy Vegetables Makes For a Great Spinach Substitute
  • Keto Bake: Loaded Cauliflower
  • Easy Cheesy Must Have Keto Tator Tots

Legal Pages

  • About Us
  • Contact Us
  • Privacy Policy
  • Terms of Use

© 2021 · Recipes Mania