Description
These Steak Tacos feature tender, juicy steak seared to perfection and served with a creamy chipotle-lime sauce, fresh toppings like pickled red onions, cilantro, and avocado, all wrapped in warm corn tortillas. Perfectly balanced with garlicky butter and a hint of smoky adobo, this recipe delivers a delicious and satisfying taco experience in under 30 minutes.
Ingredients
Scale
For the 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
For the 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
For Assembly
- 8 medium corn tortillas
- Pickled red onions (or regular chopped red onions)
- Chopped fresh cilantro (to taste)
- Avocado (to taste)
- Lime wedges (for serving)
Instructions
- Bring steak to room temperature: Remove the steak from the fridge and let it sit on the counter for about 30 minutes before cooking. This helps it cook more evenly.
- Prepare sauce and toppings: In a medium bowl, combine the mayo, sour cream, adobo sauce, lime juice, and salt; mix well. Also prep your toppings like pickled red onions, cilantro, and avocado slices.
- Cut and season the steak: Slice the steak into 1/2-inch cubes, then season generously with salt and pepper to enhance the meat’s flavor.
- Cook the steak in batches: Heat olive oil and 1 tablespoon butter in a skillet over medium-high heat until hot. Add the steak cubes in a single layer without crowding; cook for about 1 minute per side to reach medium doneness. Remove cooked pieces and repeat with the remaining steak. Transfer cooked steak to a plate.
- Make garlic butter and finish steak: Lower heat to medium-low and add the remaining 3 tablespoons butter and minced garlic to the same skillet. Stir continuously for about 1 minute, until garlic is fragrant but not burnt. Remove pan from heat, return the steak and any juices to the skillet, and toss with the garlic butter to coat.
- Assemble tacos: Warm the corn tortillas, evenly distribute the garlic buttered steak cubes, and top with prepared pickled onions, cilantro, avocado slices, and a squeeze of lime. Serve immediately and enjoy!
Notes
- Letting the steak come to room temperature ensures even cooking and better sear.
- Cooking the steak in batches prevents overcrowding the skillet, which helps the meat brown properly instead of steaming.
- Adjust the amount of adobo sauce based on your preferred spice level.
- Pickled red onions add brightness and acidity, but fresh red onions are a fine substitute if pickling isn’t available.
- Feel free to add additional toppings like shredded cheese, radishes, or salsa verde for extra flavor variety.
- Use corn tortillas for an authentic texture and taste, but flour tortillas work if preferred.
