I think it’s about time for another taco recipe don’t you think? I’m starting out with a bold claim too…The BEST Steak Tacos. They really are perfect because the marinade is fool-proof and the cut of meat that you can use is versatile. I have been developing this recipe for years and have tried many variations. This final recipe is the best and always creates so much flavor whether I marinate the beef for 2 hours or 24 hours. Tacos are my favorite food ever so I’m really excited to share this recipe with y’all!
The marinade consists of bright bold flavors such as orange juice, lime juice, lots of fresh garlic, cumin, chili powder, and fresh jalapeno. The steak turns out so tender, juicy and flavorful!
The meat that I chose for this was “London broil” but did you know that is not the name of the cut of beef? It’s actually a cooking method. A London broil is a top round steak or flank steak. Sometimes butchers label it as London broil instead and I honestly don’t know why they don’t just label it for the cut of meat it is. I Googled the reason and couldn’t find a great answer. According to Wikipedia: “London broil” originally referred to broiled flank steak, although modern butchers may label top round, coulotte, or other cuts as “London broil”, and the term has come to refer more to a method of preparation and cookery than to a specific cut of meat.”
With all that being said, when you buy your meat for this recipe, look for London broil, flank steak, top round steak, or skirt steak. London broil was on sale at my grocery store, Lee’s Marketplace, this week for only $3.49/lb which is why I chose it.
Grilling Your Steak
When grilling your steak, a digital thermometer is a must! These cuts of steak are very lean which means that they can get tough very quickly if they are overcooked. We like to cook ours to medium or medium-well and it is perfect.
Rare: 125 degrees F
Medium Rare: 135 degrees F
Medium: 145 degrees F
Medium Well: 150 degrees F
Well Done: 160 degrees F
If you do not have a grill, you can broil it in the oven to the desired temperature.
How to Serve Tacos
We like to top our Steak Tacos very simply with fresh, chopped white onion and cilantro. The meat is so juicy that you don’t really need anything else! You can use flour or corn tortillas but my family and I prefer flour. I love the little flour tortillas that are “street taco” sized. You can also top with avocado, pico de gallo, cheese, lettuce, tomatoes, etc. Whatever you choose will be amazing because it’s what YOU like!
This is one of those recipes that will become your “go to” for steak tacos or fajitas. The steak turns out amazing every single time and will wow your family and guests with its fantastic, zesty flavor! This recipe makes a lot with 3-4 lbs of beef but we love having leftovers to use on salads, quesadillas, nachos, and of course, more tacos.
As always, I got everything I needed for this recipe from my favorite, Lee’s Marketplace! Items on sale the week of August 19-24: London broil, olive oil, sugar, jalapenos, flour tortillas, cilantro, white onions
The Best Steak Tacos
- 3-4 lbs top round steak, flank steak, skirt steak, or London broil
- 1 orange, juiced
- 2 limes, juiced
- 1/2 cup olive oil
- 1/4 cup white vinegar
- 4 cloves garlic, minced
- 1 jalapeno, sliced
- 2 teaspoons sugar
- 2 teaspoons salt
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1 teaspoon onion powder
- 1/2 teaspoon garlic powder
- Flour or corn tortillas
- 1 white onion, diced
- Fresh cilantro, chopped
- Place steak in shallow pan (9×13) or large zip top bag.
- In a medium-sized bowl, add orange juice, lime juice, olive oil, vinegar, garlic, jalapeno, sugar, salt, cumin, chili powder, onion powder, and garlic powder. Whisk to combine then pour over meat.
- Cover with plastic wrap or seal bag then place in fridge to marinate for 2-24 hours. Flip meat halfway through marinating time.
- Preheat grill to high. Remove steak from marinade and place on grill. Turn after 7-10 minutes. Grill until desired doneness and temperature. Do not overcook.
- Remove meat from grill and allow to rest for 10-15 minutes. Slice very thin against the grain and serve on tortillas topped with onions and cilantro (if desired).
- If you do not have a grill, the steak can be broiled in the oven to desired doneness and temperature.
- Use a digital thermometer so that you don’t overcook the steak.
- For more intense jalapeno flavor, chop smaller.
- Additional topping ideas: avocado, pico de gallo, cheese, lettuce, tomato