Garlic Butter Steak Tacos with Pico de Gallo

These garlic butter steak tacos with pico de gallo are incredibly delicious and easy to make.

You may also enjoy my standalone Pico de Gallo recipe next.

Tender sirloin steak coated in garlic butter. Freshly made pico de gallo. Cool sour cream and fresh avocado. All wrapped in a warm flour tortilla.

These steak tacos are good. The garlic butter really kicks these up a notch.

The trick to making home-cooked steak is to ensure the pan is HOT. I mean it has to be smoking hot. You don’t want to burn your pan obviously, but a hot pan is necessary for getting a good sear on the outside of your steak and making sure it cooks evenly without becoming leathery. I like to use my cast iron to cook steak.

I buy the “fast fry” sirloin steaks for these tacos, and I cooked mine for around 30 seconds per side. That’s all it needs to be on the rare side. You can of course cook it to your preferred level of doneness.

The pico de gallo is easy to throw together. I like to quickly remove the tomato seeds (it’s ok if you miss a few) so it’s not quite as juicy. You can put in a serrano pepper if you like it spicy.

I’m back at work today. Let’s not talk about how I feel about that.

You may also like my Garlic Butter Steak Bites.

I hope you will love these easy steak tacos!

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Garlic Butter Steak Tacos with Pico de Gallo

By Natasha Bull

Sirloin steak tacos with fresh pico de gallo, sour cream, and sliced avocado wrapped in a flour tortilla.

Prep: 15 minutes mins

Cook: 15 minutes mins

Total: 30 minutes mins

Servings: 6 tacos

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Ingredients 

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• ▢ 2 sirloin steaks*
• ▢ Olive oil
• ▢ Salt & pepper
• ▢ 6-8 flour tortillas

Pico de Gallo:

• ▢ 4 plum tomatoes de-seeded and chopped
• ▢ 1/2 small onion chopped finely
• ▢ 2 tablespoons cilantro chopped
• ▢ 1 serrano pepper finely chopped (optional)
• ▢ Juice of 1 lime
• ▢ Salt & pepper to taste

Garlic butter:

• ▢ 2 tablespoons butter
• ▢ 4 cloves garlic minced

Garnish:

• ▢ Sour cream
• ▢ Sliced avocado

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Instructions 

• Take steaks out of fridge 30 minutes prior to cooking them.
• Pre-heat oven to 350F to warm tortillas. Wrap tortillas in foil and place in oven.
• Make the pico de gallo by slicing the tomatoes, removing the seeds, and then chopping them into smaller pieces. Chop the onion, cilantro, and serrano pepper. Add lime juice and salt and pepper and mix together. Set aside.
• Slice avocado into desired size pieces and set aside.
• Season both sides of the steaks generously with salt and pepper.
• For the steaks, place a heavy pan on the stove on medium-high heat. I use my cast iron skillet. I like to get the pan really hot so let it heat for several minutes (I have an electric stove). Alternatively, you could grill the steaks if you prefer.
• While the pan is warming up, add butter and mince garlic into a small pan on medium heat. The garlic will cook a bit to take the sharp edge off.
• Once the steak pan is hot, add about two tablespoons of olive oil. Add the steaks and cook to desired doneness. It shouldn't take long... less than a minute per side.
• Once steaks are done, drizzle the garlic butter on them. Let them rest for a couple of minutes and then slice them.
• Serve tacos with pico de gallo, sour cream, and sliced avocado.

Notes

• I buy the thin, "fast-fry" sirloin steaks for these tacos.

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