Create THE BEST Steak Tacos by soaking top sirloin steak in a flavorful chili-lime marinade, then topping the tacos with a creamy cilantro sauce. This grilled steak taco recipe is quick and simple: a 30-minute marinade and about 10 minutes on the grill. Slice the steak and serve in warm tortillas with your favorite toppings. Don’t skip the cilantro sauce — it truly elevates the tacos.
Bring the flavor to taco night!
Tender, juicy and packed with bright, smoky notes, these steak tacos are a weeknight winner or weekend showstopper. Marinating the steak not only seasons it but helps tenderize the meat for a juicy result. The chili-lime marinade uses seven simple ingredients whisked together and left to work its magic for at least 30 minutes.
Marinades are part cooking, part chemistry: the right balance of acid, salt, oil and spices softens the meat fibers, builds flavor, and helps form a tasty crust when the steak hits the hot grill.
How this chili-lime steak marinade works:
- Acid from lime juice helps tenderize the beef.
- Soy sauce provides salt and deep savory flavor.
- Chili powder delivers warm, smoky spice.
- Olive oil promotes a flavorful sear and char on the outside.
- Combined, these elements give a balanced, vibrant taste perfect for tacos.
Use this marinade for top sirloin, flank, skirt, or other grillable steaks — it’s versatile and consistent across cuts.
Key ingredients
The photos above show the ingredients to help with your shopping list. Below are notes on a few key components. The full ingredient list with measurements appears in the recipe card further down.
- Top sirloin steak – a great choice for flavor and tenderness on the grill. Other good options include flank steak, skirt steak, or chuck eye; adjust cooking time for thinner cuts.
- Corn tortillas – warm corn tortillas are traditional and delicious, but flour tortillas or a taco bowl over rice also work well.
Instructions
Step-by-step photos in the original post make this easy to follow. A concise version of the method is provided here; full details are in the recipe card below.
- Marinate the steak. Place the top sirloin in a large zipper bag and add olive oil, low-sodium soy sauce, lime juice, chili powder, cumin, oregano, and minced garlic. Refrigerate at least 30 minutes and up to 8 hours. Avoid marinating longer than 8 hours to prevent the texture from breaking down.
- Preheat the grill. Heat to medium-high, aiming for roughly 350–400°F. Remove the steak from the bag and discard the marinade before grilling.
- Grill the steak. For a 1-inch steak, grill 4–5 minutes per side for medium-rare; add 1–2 minutes per side for a 1½-inch steak. Use an instant-read thermometer if available: remove at 130°F for medium-rare, 140°F for medium, and 150°F for medium-well. The internal temperature will rise about 5°F while resting.
- Rest and slice. Let the steak rest 5–10 minutes, then slice thinly against the grain. Serve as strips or dice into cubes for tacos.
How to serve them
Warm the tortillas and layer in slices of the grilled steak. Top with pico de gallo or simple diced onion and cilantro, crumbled cotija cheese, and a generous drizzle of creamy cilantro sauce. These tacos pair well with classic Mexican sides such as rice, street corn, guacamole, or a fresh salsa.
- Pico de gallo: fresh diced tomatoes, onions and cilantro add brightness and texture.
- Cilantro lime sauce: a creamy, citrusy sauce that complements the smoky steak — a must-try.
- Veggies and herbs: sliced avocado, radishes, jalapeño slices, shredded lettuce, or extra cilantro.
- Cheese: cotija or pepper jack both work well to add salt and creaminess.
Steak Tacos
12 tacos
10 minutes
10 minutes
30 minutes
50 minutes
Whitney Bond
Ingredients
Steak Marinade
- 1 ½ pounds top sirloin steak, about 1 inch thick
- 2 tablespoons olive oil
- 2 tablespoons low-sodium soy sauce
- 2 tablespoons lime juice
- 1 tablespoon chili powder
- ½ tablespoon ground cumin
- 1 teaspoon dried oregano
- 3 garlic cloves, minced
For Serving
- 12 corn tortillas
- pico de gallo, or diced onion and cilantro
- cotija cheese
Creamy Cilantro Sauce
- 3 cups fresh cilantro, leaves and stems
- 1 jalapeño, roughly chopped
- 4 tablespoons fresh-squeezed lime juice
- 4 cloves garlic, minced
- 1 cup Mexican crema
- 1 teaspoon salt
Instructions
Steak Tacos
- Add the top sirloin steak to a large zipper bag.
- Add olive oil, soy sauce, lime juice, chili powder, cumin, oregano and minced garlic to the bag with the steak.
- Marinate at least 30 minutes, up to 8 hours.
- Preheat a grill over medium-high heat (about 350–400°F).
- Remove the steaks from the marinade and discard the liquid. Add the steaks to the hot grill.
- Grill 4–5 minutes per side for a 1-inch steak for medium-rare. Increase time slightly for thicker cuts.
- Use an instant-read thermometer if possible; remove at 130°F for medium-rare, 140°F for medium, 150°F for medium-well. The steak will rise about 5°F while resting.
- Let the steak rest 5–10 minutes, then slice thinly against the grain.
- Serve in warmed corn tortillas and top with pico de gallo, cotija cheese and creamy cilantro sauce.
Creamy Cilantro Sauce
- Place cilantro, jalapeño, lime juice, garlic, crema and salt into a blender or food processor.
- Blend until smooth and creamy. Adjust salt or lime to taste.
Notes
- Nutritional values shown in the original recipe apply per taco with tortilla and without additional toppings.
- Gluten-free option: use gluten-free soy sauce. Corn tortillas and the other listed ingredients are naturally gluten free.
- Alternate cuts: flank or skirt steak will be thinner and require less grill time—about 2–3 minutes per side for thin cuts.
- Stovetop option: if you don’t have a grill, cook steaks in a hot cast-iron skillet or heavy pan with a little oil. Pat steaks dry before cooking to get a good sear.
- Make ahead: the marinade can be mixed up to two days ahead and refrigerated. Do not marinate the steak for more than 8 hours.
- Cooking tip: do not rinse steak after marinating. Grill directly; if cooking in a skillet, pat dry first for better browning.
Nutrition Facts
More beef taco recipes
Try other beef taco variations for different flavors and textures. Below are a few ideas to inspire your next taco night.
Slow Cooker Shredded Beef Tacos
Taco Salad with Ground Beef
Chipotle Lime Carne Asada Tacos
