Description
These flavorful Steak Tacos feature tender, juicy cubes of well-marbled steak cooked in garlic butter and served on warm corn tortillas. Topped with a creamy chipotle-lime sauce, pickled red onions, fresh cilantro, avocado, and lime wedges, they offer a perfect balance of smoky, tangy, and savory flavors in every bite. An easy and quick recipe that delivers authentic taco experience right at home.
Ingredients
Scale
Steak and Cooking
- 1.5 pounds steak (ribeye, sirloin, strip steak, or another tender well-marbled cut)
- Salt & pepper (to taste)
- 1 tablespoon olive oil
- 4 tablespoons butter (1/2 stick) (divided)
- 3-4 cloves garlic (minced)
Chipotle Lime Sauce
- 1/2 cup mayo
- 1/3 cup sour cream
- 1-2 tablespoons adobo sauce from canned chipotle peppers
- 2 tablespoons lime juice
- 1/4 teaspoon salt
Toppings & Serving
- 8 medium corn tortillas
- Pickled red onions (or regular chopped red onions, to taste)
- Chopped fresh cilantro (to taste)
- Avocado (to taste)
- Lime wedges
Instructions
- Prepare the Steak: Take the steak out of the fridge and let it warm up on the counter for 30 minutes prior to starting the recipe if possible. This helps the meat cook more evenly.
- Make the Sauce and Prep Toppings: Meanwhile, in a medium bowl, combine the mayo, sour cream, adobo sauce, lime juice, and salt. Mix well to form a creamy chipotle-lime sauce. Prepare your toppings by slicing the pickled red onions, chopping fresh cilantro, and slicing avocado. Warm the tortillas.
- Cut and Season the Steak: Cut the steak into 1/2-inch cubes and season generously with salt and pepper on all sides for maximum flavor.
- Cook the Steak: Heat a skillet over medium-high heat and add the olive oil and 1 tablespoon of butter. Once hot, add the steak pieces in a single layer without crowding them (cook in two batches if needed). Cook for about 1 minute on one side, then flip and cook for another minute. This yields medium doneness. Remove the cooked steak to a plate and repeat for the second batch.
- Make the Garlic Butter: Reduce the skillet heat to medium-low. Add the remaining 3 tablespoons of butter and the minced garlic. Stir almost constantly for about 1 minute, until the garlic is fragrant but not burnt. Remove from heat immediately.
- Toss Steak in Garlic Butter: Return the cooked steak and its juices from the plate to the skillet with the garlic butter. Toss well to coat each piece with the flavorful sauce.
- Assemble the Tacos: Place warmed tortillas on plates, distribute the garlic butter steak evenly, and top with chipotle-lime sauce, pickled red onions, chopped cilantro, and sliced avocado. Serve with lime wedges for squeezing.
Notes
- Allowing steak to come to room temperature ensures even cooking and better texture.
- If you prefer a spicier sauce, increase the amount of adobo sauce or add chopped chipotle peppers.
- Cooking steak cubes quickly at high heat preserves their juiciness and tenderness.
- Pickled red onions add tang and brightness, but regular red onions can be used in a pinch.
- Use corn tortillas for authentic flavor and texture, and warm them before serving to improve pliability.
- If cooking a larger batch, keep cooked steak warm in an oven set to 200°F (93°C) while finishing the rest.
