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This 30-minute steak tacos recipe has juicy, tender steak cooked in an irresistible garlic butter sauce! These tacos are smothered with a tangy and smoky chipotle lime sauce.

You may also enjoy my Fish Tacos, One Pot Taco Spaghetti, or Shrimp Tacos next.

two steak tacos on a marble surface

Why you’ll love it

Steak tacos are one of my favorite things to order when I go to a Mexican restaurant. They’re actually not hard at all to make at home, and my version is even easier than others since there’s no need to marinate the steak. They’re perfect for a quick weeknight meal!

I based the technique on my popular Garlic Butter Steak Bites, so you’re getting all the same luscious garlic butter flavors readers know and love. Top these easy steak tacos with my homemade chipotle lime sauce, pickled onions, avocado, a squeeze of lime. So good!

What you’ll need

  • Steak – use a lean, well-marbled cut like ribeye, sirloin, or strip
  • Salt & pepper – plenty of both gives the meat a nice crust and brings out flavor
  • Olive oil and butter – for pan searing and the base of the sauce
  • Garlic – steak’s best friend
  • Steak taco sauce – my delicious and bright sauce has mayo and sour cream for the creamy and tangy base, adobo sauce for smokiness (it’s the sauce that comes with canned chipotle peppers), and fresh lime juice
  • Toppings – I like to use corn tortillas and top them with my Quick Pickled Red Onions, fresh cilantro, sliced avocado, and lime juice
ingredients for steak tacos in prep bowls

Pro tip

When cooking steak, ensure the pan is HOT, and don’t be tempted to constantly move the steak around the pan. You want to give it some time to get a good sear!

Tools for this recipe

Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!

  • Cast iron is especially good for steak. Here’s the Le Creuset skillet I use.
  • Easily mince the garlic with one squeeze of a garlic press. No peeling necessary.
  • Cooking tongs make it easy to flip the steak bites, and

How to make steak tacos

This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.

making chipotle lime taco sauce in a prep bowl and adding steak to a skillet

Let the steak warm up on the counter for half an hour; cold from the fridge isn’t ideal. Meanwhile, in a prep bowl, combine the taco sauce ingredients until smooth. Cut up and season the steak bites. Heat up the oil and a quarter of the butter in a skillet, and add the meat.

making garlic butter sauce in a skillet and tossing with steak bites

Working in two batches, sear the beef on both sides until desired temperature. Transfer the first batch to a plate. Once both batches are done, turn the heat down and add the remaining butter and the garlic. Cook until fragrant, then return the steak. Toss with the sauce, then assemble the tacos!

Helpful tips

  • You can cut the steak into strips if you prefer; whatever you do, just be mindful of cooking time as overcooked steak is no fun.
  • If you plan on making my quick pickled onions with this recipe, I suggest making them a couple hours ahead of time (or the day before if possible).
  • The sauce has a little kick (especially if you use 2 tablespoons of the adobo sauce), but I wouldn’t say it’s all that spicy.

Substitutions and variations

  • Tacos are super flexible, so you can easily make them your own! If you don’t want to make the suggested taco sauce or use some of the toppings I suggest, you can definitely change it up. Shredded cabbage or iceberg lettuce would be good on these too!
  • For the steak, I keep it simple with salt & pepper, garlic, and butter, but you can certainly season it with your favorite steak rub.
  • I used corn tortillas, but flour ones will work if you prefer.

What to serve with steak tacos

Leftovers and storage

  • Leftover steak will keep for 3-4 days in the fridge. Reheat over a low heat so you don’t overcook the steak.
  • Leftover sauce will keep for around 5 days in the fridge in an airtight container.
  • You can freeze leftover steak for up to 3 months if needed, but keep in mind that it can dry out a bit.
a hand holding a steak taco with creamy chipotle lime sauce

I hope you agree these are the best steak tacos! Please leave me a star rating and review below if you made them, or tag me on Instagram with your S&L creations.

two steak tacos on a marble surface
5 from 2 votes

Steak Tacos

This 30-minute steak tacos recipe has juicy, tender steak cooked in an irresistible garlic butter sauce! These tacos are smothered with a tangy and smoky chipotle lime sauce.
Prep: 20 minutes
Cook: 10 minutes
Total: 30 minutes
Servings: 8 tacos

Ingredients 

  • 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

For the sauce:

  • 1/2 cup mayo
  • 1/3 cup sour cream
  • 1-2 tablespoons adobo sauce from canned chipotle peppers see note
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt

For serving:

  • 8 medium corn tortillas
  • pickled red onions or use regular chopped red onions
  • chopped fresh cilantro to taste
  • Avocado to taste
  • Lime wedges

Instructions 

  • 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.
  • Meanwhile, combine the sauce ingredients together in a medium bowl and prep your toppings.
  • Cut the steak into 1/2" cubes and season generously with salt & pepper.
  • Add the olive oil and 1 tablespoon of the butter to a skillet over medium-high heat. Heat the pan for a few minutes. Add the meat in a single layer (don't crowd it and do two batches). Cook for about 1 minute then flip and cook for another minute for the steak to be cooked to medium temperature. Repeat with the second batch. When each batch is done, transfer it to a plate. You can test one piece of steak to get a good idea of timing prior to doing a whole batch.
  • Turn the heat down to medium-low and add the remaining butter and garlic to the skillet. Cook, stirring almost constantly, for about 1 minute or until the garlic is cooked (don't let it burn). Take the pan off the heat and add the steak (and juices from the plate) back and toss with the garlic butter. Serve with warmed tortillas and top each taco as desired.

Notes

  • This recipe will make about 8 tacos with your typical medium-size corn tortillas, but it also depends on how much you top them. If you’re using mini “street size” corn tortillas, you will be able to make more. Leftover sauce can be covered and refrigerated if needed. 
  • The sauce isn’t super spicy (especially if you only use one tablespoon of the adobo sauce). Feel free to add even more than suggested. 
  • Be careful not overcook the steak as it’ll end up tough and chewy.
  • Cast iron skillets are perfect for cooking steak. My Le Creuset skillet is in the photos, and I also love my Lodge cast iron.
  • Nutrition info is for one taco (steak, corn tortilla, and sauce). As toppings are subjective, they are not included in the calculation. 

Nutrition

Calories: 360kcal, Carbohydrates: 13g, Protein: 21g, Fat: 25g, Saturated Fat: 8g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 78mg, Sodium: 656mg, Potassium: 369mg, Fiber: 2g, Sugar: 1g, Vitamin A: 251IU, Vitamin C: 2mg, Calcium: 63mg, Iron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

© Salt & Lavender Inc. Content and photographs are copyrighted. Sharing this blog post is much appreciated, but copying and pasting full recipes without authorization to social media is strictly prohibited.

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Hi! Iā€™m Natasha.

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5 from 2 votes

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4 Comments

  1. B says:

    5 stars
    Your taco recipes are always delicious!

    1. Natasha says:

      Aww thanks so much!!! Glad you enjoyed this one!

  2. Hannah says:

    5 stars
    Absolutely amazing. As my husband says “you can make this 4 days a week and I’d eat every bite.” The sauce is perfect and the combo with the pickled red onion and other toppings is pure bliss. Must make recipe!

    1. Natasha says:

      Yay!!! šŸ˜€ I’m thrilled you guys enjoyed these, Hannah! Thanks for taking the time to write me a review!