Grilled Steak Tacos

Beef, Cinco de Mayo, Mexican & TexMex, Tacos, Enchiladas & Quesadillas

Grilled Steak Tacos

Tacos are the new sandwich. Have a random assortment of leftovers to depressing to put on a plate? Wrap them up in a tortilla and call it lunch. That’s what I do nearly every weekday.

We have taco night once a week. Sometimes twice. It’s our go-to quick dinner when I don’t feel like cooking. Meat, cheese, salsa, and a tortilla. It’s the perfect pairing of smokey, grilled meat and cold, fresh avocado. Soft tortillas and crisp, fresh salsa. Chicken. Pulled pork. Shrimp. Barbecued beef. It usually takes a long while to circle back and hit a repeat!

Grilled sirloin is usually one of our top choices for steak tacos. It’s flavorful and it cooks quickly on the grill. We hit it with a hefty dose of black pepper, grill it, and then hit it with a hefty dose of lime juice. I should really try to not feel like cooking more often 🙂

Grilled Steak Tacos


  • 1 1/2 lb sirloin steak
  • Pepper
  • 1-2 Tbsp vegetable oil, for oiling grates
  • Salt
  • Juice of 1/2 lime
  • 8 oz shredded monterrey jack or taco cheese
  • Fresh salsa (optional, for serving)
  • Sour cream (optional, for serving)
  • Smashed avocado (optional, for serving)
  • 12 small flour tortillas


  1. Heat grill to high. Oil grates with vegetable oil.
  2. Liberally season both sides of the steak with pepper.
  3. Cook steaks 4 minutes on each side. Salt after removing from grill.
  4. Let steak rest 10 minutes and then slice thinly. Toss with lime juice.
  5. Serve on warmed flour tortillas with cheese, avocado, salsa, and sour cream.


Yields: 6 servings

Adapted from Sargento Cheese

Estimated time: 15 minutes

This post was sponsored by Sargento Cheese. Confections of a Foodie Bride has partnered with Sargento to share recipes highlighting their cheeses. I was compensated for the ingredients used and my time. As always, all opinions are expressed are mine.