Description
These Steak Tacos feature tender, well-marbled steak cubes seared to perfection and tossed in a flavorful garlic butter sauce. Served on warm corn tortillas and accompanied by a creamy chipotle mayo sauce, pickled red onions, fresh cilantro, and avocado, these tacos deliver a delicious, restaurant-quality meal that’s quick and easy to prepare.
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)
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
To Serve
- 8 medium corn tortillas
- Pickled red onions (or regular chopped red onions)
- Chopped fresh cilantro (to taste)
- Avocado (to taste)
- Lime wedges
Instructions
- Warm Steak: Remove the steak from the fridge and let it come to room temperature on the counter for about 30 minutes. This ensures even cooking.
- Prepare Sauce and Toppings: In a medium bowl, combine mayo, sour cream, adobo sauce, lime juice, and salt to make the chipotle mayo sauce. Prep your toppings including pickled red onions, chopped fresh cilantro, and sliced avocado.
- Season Steak: Cut the steak into 1/2-inch cubes and season generously with salt and pepper on all sides.
- Sear Steak: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat for a few minutes. Add steak cubes in a single layer without crowding (do in batches if needed). Cook each batch for about 1 minute per side for medium doneness. Transfer cooked steak to a plate. Use one piece to test timing before cooking all batches.
- Prepare Garlic Butter: Reduce heat to medium-low. Add remaining butter and minced garlic to the skillet. Cook, stirring frequently, for about 1 minute until garlic is fragrant but not burnt.
- Toss Steak in Garlic Butter: Remove skillet from heat and return the cooked steak (along with any juices) to the pan. Toss gently to coat the steak cubes in garlic butter sauce.
- Serve: Warm the corn tortillas. Assemble the tacos by placing steak cubes on each tortilla, then topping with chipotle mayo sauce, pickled red onions, cilantro, and avocado. Serve with lime wedges on the side for squeezing over the top.
Notes
- Letting the steak come to room temperature before cooking ensures more even searing and better texture.
- If you don’t have pickled red onions, regular chopped red onions can be used as a substitute.
- Adjust the amount of adobo sauce in the mayo blend to control the level of smokiness and heat.
- Use a well-marbled cut of steak such as ribeye or sirloin for the most flavorful and tender results.
- Cook steak in batches to avoid crowding the pan, which can cause steaming instead of searing.
