Our grilled steak tacos with chipotle lime sauce bring together tender, flavorful steak, cilantro-lime rice, charred corn, fresh veggies, and tangy sauce for an unforgettable dinner. They’re perfect for taco night or a relaxed summer meal.
The Best Grilled Steak Tacos
We developed these grilled steak tacos to showcase our favorite chipotle lime sauce alongside juicy, marinated steak. Cooked on the grill for a smoky sear, they’re simple to make and taste like summer on a plate.
Looking for More Taco Recipes?
If you enjoy these, try our Grilled Steak Elote Tacos for another delicious variation featuring street corn and similar vibrant flavors.
Substitutions
- Steak: Tri-tip works great, but use ribeye, NY strip, flank, or your preferred cut.
- Rice: Swap cilantro lime rice for cilantro-lime cauliflower rice to reduce carbs and add vegetables.
- Corn: Char the corn on the grill for the best flavor, or use thawed frozen corn, drained canned corn, or roasted corn on the cob if preferred.
How To Make Grilled Steak Tacos
Start by preparing elements that need extra time: cook the cilantro-lime rice and prepare the steak marinade so the meat can soak up flavor. While the steak marinates, blend the chipotle lime sauce and grill the corn.
Grill the marinated steak over medium-high heat until it reaches your preferred doneness, then let it rest before slicing. Assemble tacos with warmed street tortillas, rice, grilled corn kernels, tomatoes, feta, avocado if desired, and the sliced steak. Finish with a drizzle of chipotle lime sauce, chopped cilantro, and lime wedges for squeezing.
Rest the steak 5–10 minutes after grilling, then cut it into bite-sized pieces for easy taco assembly.
Best Ways To Serve Grilled Tacos
Serve with lime wedges for a fresh squeeze and a side of homemade guacamole and tortilla chips. A light margarita pairs nicely for a festive meal.
Other Beef Taco Recipes You Might Like
Beef Short Rib Tacos
Grilled Steak Elote Tacos
Street Corn Smash Burger Tacos
Ground Beef Tacos
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Please leave a star rating and a review if you made these tacos — we appreciate hearing substitutions or tips you used.
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Grilled Steak Tacos
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Ingredients
Grilled Steak + Marinade:
- 1.75 pounds tri tip steak (sub ribeye, NY strip, flank, etc.)
- Kosher salt and ground black pepper
- 1/4 cup ketchup
- 1/4 cup soy sauce (sub tamari for gluten-free)
- 1/4 cup extra virgin olive oil (sub avocado oil)
- 2 tablespoons balsamic vinegar
- 2 tablespoons garlic, minced
- 1 teaspoon dried oregano leaves
- 1 teaspoon dried basil leaves
- 1 teaspoon dried thyme leaves
Chipotle Lime Sauce:
- 1/2 cup mayonnaise
- 1 chipotle in adobo, more to taste
- 1 tablespoon lime juice
- 1 teaspoon garlic, minced
- 1 teaspoon soy sauce (sub tamari for gluten-free)
- 1 teaspoon lime zest
- Kosher salt, to taste
Other Taco Ingredients:
- 8–10 street taco tortillas
- 2 cups cilantro lime rice
- 2 ears grilled sweet corn, kernels cut off the cobs
- 1/2 cup cherry tomatoes, quartered
- 1/3 cup feta cheese, crumbled
- Optional: diced avocado
- Garnish: chopped fresh cilantro and lime wedges
Instructions
- Marinate Steak: Season the steak with kosher salt and black pepper and place it in a dish or large resealable bag. Whisk ketchup, soy sauce, olive oil, balsamic vinegar, minced garlic, oregano, basil, and thyme in a bowl. Pour the marinade over the steak and refrigerate for at least 30 minutes.
- Make Sauce: While the steak marinates, combine all chipotle lime sauce ingredients in a blender or small food processor and blend until smooth. Adjust seasoning with salt or extra chipotle to taste. Set aside.
- Grill Steak: Preheat the grill to medium-high and clean the grates. Remove steak from the marinade and discard excess. Sear the steak about 5–7 minutes per side, then continue cooking until the internal temperature reaches about 130°F for medium-rare (cook longer if you prefer).
- Rest + Cut: Transfer the steak to a cutting board and let rest 5–10 minutes, then slice or chop into bite-sized pieces.
- Build Tacos: Warm tortillas, then divide cilantro-lime rice, corn kernels, tomatoes, feta, avocado (if using), and steak among them.
- Serve: Drizzle with chipotle lime sauce and garnish with chopped cilantro and lime wedges. Serve immediately.
Notes
- Dairy Free: Omit the feta or use a dairy-free alternative.
- Steak: Tri-tip is recommended, but any steak cut will work well.
- Storage: Store leftovers in separate airtight containers for steak, sauce, and fresh toppings in the refrigerator for 3–4 days.
Nutrition
Carbohydrates: 37 g |
Protein: 27 g |
Fat: 23 g
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