Grilled Steak Tacos
These epic Grilled Steak Tacos + Chipotle Lime Sauce and all the best toppings are the perfect summer dinner!
Ingredients
Grilled Steak + Marinade:
- 1.75 pounds tri tip steak (sub ribeye, NY strip, flank steak, etc.)
- kosher salt and ground black pepper
- 1/4 cup ketchup
- 1/4 cup soy sauce (sub tamari for gluten-free)
- 1/4 cup extra virgin olive oil (sub avocado oil)
- 2 tablespoons balsamic vinegar
- 2 tablespoons garlic minced
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
Chipotle Lime Sauce:
- 1/2 cup mayonnaise
- 1 chipotle in adobo sauce more as desired
- 1 tablespoon lime juice
- 1 teaspoon garlic minced
- 1 teaspoon soy sauce (sub tamari for gluten-free)
- 1 teaspoon lime zest
- kosher salt to taste
Other Taco Ingredients:
- 8-10 street taco tortillas
- 2 cups cilantro lime rice
- 2 ears grilled sweet corn kernels cut off the cobs
- 1/2 cup cherry tomatoes quartered
- 1/3 cup feta cheese crumbled
- optional: diced avocado
- garnish: chopped fresh cilantro and lime wedges
Instructions
- Marinate Steak: Season both sides of the steak with kosher salt and ground black pepper and put it in a deep baking dish or large storage bag. In a small bowl combine 1/4 cup ketchup, 1/4 cup soy sauce, 1/4 cup extra virgin olive oil, 2 tablespoons balsamic vinegar, 2 tablespoons garlic, and 1 teaspoon dried oregano leaves, 1 teaspoon dried basil leaves and 1 teaspoon dried thyme leaves. Whisk to combine. Pour the steak marinade over the steak and let marinate for at least 30 minutes.
- Make Sauce: While the steak marinates, put all of the Chipotle Lime Sauce ingredients in a small food processor or blender. Blend until smooth. Taste and make any flavor adjustments according to your personal preferences, includes a few pinches of salt, if desired. Set aside until ready to use.
- Grill Steak: Bring the outdoor grill to a medium-high heat and clean the grill grates. Remove the steak from the marinade, allowing excess liquid to drip off, and discard the marinade. Place the steak directly on the hot grill grates to sear for about 5-7 minutes per side. Continue cooking until it reaches an internal temperature of 130 degrees F, for a medium rare finish, at the thickest part of the meat (use a meat thermometer). Option to cook longer, if you prefer steak more well done.
- Rest + Cut: Remove the steak from the grill and let rest 5-10 minutes. Then cut into bite-sized pieces.
- Build Tacos: Put the tortillas on plates and divide the rice, corn kernels, tomatoes, feta cheese, avocado (if using), and steak pieces between them.
- Serve: Enjoy these tacos with a drizzle of that Chipotle Lime Sauce on top + a garnish of cilantro and lime wedges for that fresh squeeze of lime juice!
Video
Notes
- Dairy Free: simply omit the feta cheese or use a dairy-free alternative.
- Steak: we made this with grilled tri tip steak and it was delicious, but feel free to use your favorite cut of steak (i.e. ribeye, strip, flank, etc.).
- Storage: keep leftovers in an airtight container in the fridge for 3-4 days. Be sure to keep the steak, fresh ingredients, and sauce all separate.
Nutrition
Calories: 460kcal | Carbohydrates: 37g | Protein: 27g | Fat: 23g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 981mg | Potassium: 517mg | Fiber: 2g | Sugar: 6g | Vitamin A: 174IU | Vitamin C: 5mg | Calcium: 123mg | Iron: 4mg
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