Q1: What is the best cut of steak for tacos?

For grilled steak tacos, you want a cut that is flavorful and can be cooked quickly over high heat. Sirloin, like we use here, is a fantastic and affordable choice. Other great options include flank steak or skirt steak. Just be sure to always slice them thinly against the grain for maximum tenderness.

Q2: How can I make sure my steak is tender and not tough?

There are three keys to tender steak tacos: don't overcook the steak (aim for medium-rare), let the steak rest for at least 5 minutes after grilling, and always, always slice the meat thinly against the grain. Slicing against the grain shortens the muscle fibers, making each bite much easier to chew.

Q3: What's the best way to warm corn tortillas so they don't break?

The microwave method described in the recipe is the fastest and easiest. The key is the damp paper towel, which steams the tortillas, making them soft and pliable. You can also warm them one by one in a dry, hot skillet for about 30 seconds per side, or even carefully toast them for a few seconds directly over a gas flame for a bit of char.

Q4: Can I make the carrot pepper slaw ahead of time?

Yes, you can make the slaw a few hours in advance. However, because it is salted, the vegetables will start to release some of their water over time. It will still be delicious, but it will be crispiest and crunchiest when it is freshly made. If you do make it ahead, just give it a good toss before serving.

Q5: Can I make this on a grill pan indoors?

Absolutely! A cast-iron grill pan is a great indoor alternative. Get the pan very hot over medium-high heat before adding the steak and onions. You may need to work in batches to avoid overcrowding the pan. Be sure to turn on your kitchen's exhaust fan, as it can create a bit of smoke.

The Ultimate Fresh Grilled Steak Tacos Recipe

The Ultimate Grilled Steak Tacos with Carrot Pepper Slaw

A healthy and flavorful recipe for grilled steak tacos, perfect for a summer meal. The dish features sirloin steak and onion rings that are grilled until cooked through and charred. The tacos are served in warm corn tortillas and topped with a fresh, crunchy carrot and bell pepper slaw, and a creamy garlic-cilantro Greek yogurt sauce. A final sprinkle of cilantro and a squeeze of lime complete the dish.

Author: Evelyn
Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 35 minutes (includes resting time)
Yield: 4 servings (3 tacos each) 1x
Category: Main Course
Method: Grilling
Cuisine: Mexican-inspired
Diet: Gluten Free

Ingredients

Scale

1/2 cup nonfat plain Greek yogurt
1 clove garlic, finely grated
2 tablespoons chopped fresh cilantro, plus leaves for topping
1 large white onion, cut into rings
1 teaspoon extra-virgin olive oil, plus more for brushing
Kosher salt
1 pound sirloin steak
4 medium carrots, shredded
1 large red bell pepper, cored, seeded and grated
1 to 2 teaspoons minced jalapeno pepper (seeded for less heat)
3 tablespoons fresh lime juice, plus lime wedges for serving
12 corn tortillas

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Instructions

Preheat a grill or grill pan to medium-high heat.
Make the Yogurt Sauce: In a small bowl, mix together the Greek yogurt, grated garlic, and 2 tablespoons of chopped fresh cilantro. Set aside.
Grill the Steak and Onions: Toss the onion rings with 1 teaspoon of olive oil and a pinch of salt. Sprinkle the steak with 1/2 teaspoon of salt.
Lightly brush the grill grates with olive oil. Grill the onion and steak for about 5 minutes per side, turning once, until the onion is charred and the steak is cooked to medium-rare.
Transfer the steak to a cutting board and let it rest for 5 minutes.
Make the Slaw: While the steak rests, combine the shredded carrots and grated bell pepper in a medium bowl. Toss with the minced jalapeno, 3 tablespoons of lime juice, and 1/4 teaspoon of salt.
Warm the Tortillas: Wrap the stack of tortillas in a damp paper towel, then in plastic wrap. Microwave for 1 minute until warm and pliable.
Assemble and Serve: Thinly slice the rested steak against the grain.
Divide the sliced steak and grilled onion rings among the warm tortillas.
Top the tacos with the carrot pepper slaw, a dollop of the yogurt sauce, and more fresh cilantro leaves.
Serve with lime wedges on the side.

Notes

This recipe uses a grill or grill pan to cook both the steak and the onions, infusing them with a smoky flavor.
Letting the steak rest for 5 minutes before slicing is a crucial step to ensure it remains juicy.
The heat of the slaw can be adjusted by seeding the jalapeno pepper before mincing.
Wrapping the tortillas in a damp paper towel before microwaving steams them, making them soft and flexible.

Nutrition

Serving Size: 3 tacos
Calories: 550-650
Sugar: 12-18 g
Sodium: 800-1100 mg
Fat: 20-28 g
Saturated Fat: 6-9 g
Trans Fat: 0 g
Carbohydrates: 40-50 g
Fiber: 8-12 g
Protein: 40-50 g
Cholesterol: 100-130 mg

Find it online: https://cookupjoy.com/grilled-steak-tacos/