Easy Marinated Top Sirloin Steak Tacos

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Looking for a quick, crowd-pleasing dinner idea that doesn’t skimp on flavor? These Easy Sirloin Steak Tacos are the perfect solution! 

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Juicy, tender steak seasoned just right, paired with fresh toppings and warm tortillas. Whether you’re hosting taco night or craving a simple meal packed with flavor, this recipe combines bold favors and easy prep for a meal that will quickly become a favorite!

• Prep Time: 20 minutes

• Cook Time: 15 minutes

• Total Time: 35 minutes

• Servings: 4

• Prep Level: Beginner +

Reasons To Love This Recipe

Quick and Easy: Sirloin steak cooks quickly, making it perfect for a fast and flavorful meal.

Budget-Friendly: Sirloin is a more affordable steak cut with great taste and tenderness when prepared correctly.

Versatile: You can endlessly personalize these sirloin steak tacos by adding your favorite toppings like salsa, cheese, pickled onions, sour cream, avocado, or creamy sauces.

Highly Adaptable: This steak taco recipe can be halved or doubled, making it great for small family meals or larger gatherings.

Ingredients

Beef

I like the flavor and tenderness of grilled sirloin steak. Flank steak and skirt steak are popular cuts and can be used.

Marinade

• Juice of a lime
• Sea salt
• Garlic powder
• Cumin
• Black pepper
• Cayenne pepper (optional)
• Smoked paprika
• Onion powder
• Dry oregano
• Chili powder
• Beef bouillon

• Vegetable oil
• Corn tortillas – flour tortillas can be used
• Pickled red onions (optional; recipe below)
• Lime crema (optional; recipe below)
• Fresh cilantro
• Lime wedges

Helpful Equipment and Tools

• Cast iron skillet or a heavy bottom fry pan
• Cutting board
• Large kitchen knife
• Measuring spoons
• Large zip-top bag or large bowl (to marinate steak)

Taco Recipe

Cut the steak against the grain into thin slices.

Marinate the Steak: In a bowl or resealable plastic bag, combine lime juice, some vegetable oil, salt, garlic powder, cumin, black pepper, cayenne pepper (if using), paprika, onion pepper, oregano, chili powder, and beef bouillon.

Add the sirloin to the marinade and toss gently until the steak is well-coated. Seal the bag or cover the bowl and refrigerate for at least 15 minutes.

While the steak is marinating, chop the cilantro and lime wedges. Gather all the toppings to serve with the tacos. Make the pickled onions and lime cream if using (recipes below).

To Cook Steak: Heat a little bit of vegetable oil in a large or iron skillet over medium-high heat. Remove the steak from the marinade and place it in the pan.

Cook for 1-2 minutes per side for medium-rare. Adjust the time for rare or well-done. Tip: Depending on the size of your pan, you may have to cook the steak in two batches. If so, remove the first batch and cover it to remain warm while you cook the second batch.

Assemble the Tacos: Lay warm corn tortillas on a plate. Add a few slices of steak to each tortilla. Top with pickled onions, crumbled Cotija cheese, chopped fresh cilantro, and lime wedges.Serve with your favorite toppings and side dishes.

See recipe card below for complete measurements and cook time.

Other delicious recipes to make for Tex-Mex night!

• Rubio’s Grilled Shrimp Tacos
• Slow Cooker Pulled Pork Tacos
• Easy Mexican Cheesecake

Pickled Red Onions (Optional)

Ingredients

• 1 large red onion, thinly sliced – use a large kitchen knife or a mandolin
• Juice of 4 limes
• 1 tablespoon apple cider vinegar
• 1 tablespoon granulated sugar
• 1 teaspoon kosher salt
• 1/2 teaspoon ground pepper

How to Make Pickled Onions

Prep the Onion: Peel the outer layer from the onions and discard. Cut the onion in half to make it easier to slice. Using a sharp knife or mandolin, finely slice the onion. Place them into a clean glass jar or mason jar with a tight-fitting lid until it’s filled to the top. (You may have to pack the onion slices tightly).

Combine the Ingredients: In a small bowl, combine the remaining ingredients: lime juice, cider vinegar, sugar, salt, and ground pepper. Lightly whisk together until the sugar has dissolved. 

Marinate: Pour the liquid mixture over the onions; you may have to press the onions down with a fork. Cover the jar with a lid and shake it a few times. Let the onions sit at room temperature while you prepare the tacos. They’ll soften and absorb the tangy brine quickly. Tip: If not using right away, let the onions sit at room temperature for about an hour, then refrigerate for up to 3 weeks. 

Lime Crema (optional)

Ingredients

• 1 cup sour cream 
• 1 lime (juice and zest)
• 1/4 cup heavy cream (not half and half)
• 1 small garlic clove – minced
• 1 teaspoon sugar

How to Make Lime Crema

Whisk all the ingredients together until fully incorporated. Drizzle over the tacos or serve on the side. Store in an air-tight container and refrigerate for up to 7 days.