Marinated sirloin and charred poblanos make this Grilled Steak Taco Recipe a mouthwatering masterpiece! This easy dinner is full of big, bold flavors.
The Best Steak Taco Recipe, with Savory Poblano Peppers!
I love a good taco! This recipe is a continuation of my love affair with Central American cuisine, and no, it’s not just because I love margaritas! It’s also because, if you are using fresh ingredients, tacos can be loaded with good soluble fibers and healthy lean proteins that are satisfying and filling.
Plus, taco recipes can be a simple and quick weeknight dinner, one that will please a crowd because toppings are optional. Speaking of optional ingredients, I did not add beans to this taco recipe, but black beans that are drained and rinsed could be easily included, adding another healthy fiber and protein source.
Are Poblano Peppers Hot or Mild?
Poblano peppers are usually considered on the mild side – they are less spicy than jalapenos, for example, although a bit spicier than anaheim chilis. If you don’t like spicy food at all, then this dish might work better with charred red bell peppers instead of poblanos. If you don’t mind a mildly spicy dish, then this should work perfectly for you!
The Ingredients You’ll Need
I serve these tacos with shredded cabbage and other toppings, as you’ll see below, but keep in mind that you can customize the toppings to suit your own dietary needs and tastes. Here’s the ingredients list, for the way I make this steak taco recipe:
For the Marinade
- Onion: Peel a white or yellow onion, and cut it in half.
- Garlic: Peel the garlic as well.
- Lime Juice: I use two fresh limes, juiced. You could also use bottled lime juice instead.
- Cumin: A little ground cumin adds an earthy, smoky taste.
- Steak: Sirloin steak is my go-to, but you could use any tender steak cut.
- Poblano Chiles: Look for smooth, firm poblanos without blemishes or soft spots.
- Cabbage: Shredded red cabbage adds extra nutrition and crunch.
- Radish: Trimmed and thinly sliced.
- Avocado: Who could resist adding some creamy avocado to these tacos, right? Dice or mash the avocado – either is fine.
- Salsa: Any kind of salsa that you like is great with this recipe.
- Cheese: Shredded cheese, such as cheddar, Monterey Jack, or a blend of cheeses.
- Sour Cream: Or Greek yogurt.
- Tortillas: I prefer flour tortillas here, but you could use corn if you like.
- Lime Wedges: Optional, but nice for adding a little brightness to the finished tacos.
What Kind of Steak Is Best for Tacos?
For this steak taco recipe, it’s best to reach for a good, tender cut of steak. Think steakhouse cuts like sirloin, New York strip, ribeye, etc. Avoid tough steaks like chuck steak – those usually need a longer, slower cook time to become tender. It’s also not necessary to go all-out with a tenderloin here! A plain sirloin steak will cook up perfectly tender and juicy in this recipe.
How to Make This Grilled Steak Taco Recipe
If you’ve never roasted your own chile peppers before, you are going to love this steak taco recipe. It’s so easy to do, and adds an incredible flavor to the finished tacos! Here’s how to create this satisfying dish, step by step.
- Make the Marinade. Place the onion, garlic, lime juice, and cumin in a blender, and puree until liquified.
- Marinate the Steak. Add the steak and the marinade to a zip-top bag, and refrigerate for at least one hour, or longer if possible. Turn the bag over a few times during the marinating time, to make sure that both sides of the steak sit in the marinade.
- Roast the Poblanos. Place the poblano peppers on a foil-lined baking sheet (for easy cleanup). Turn on your broiler, and broil them for 4 – 5 minutes. Once the tops are blackened, flip the poblanos over and continue to broil for an additional 4 – 5 minutes, until they’re blackened on all sides.
- Cool, Peel, and Chop. Place the poblano peppers in a zip-top bag (or a paper bag with the top rolled up to create a seal). Allow them to cool. Once they’re cooled off, wrap them with a paper towel, and rub off the outer skin. Stem and chop the peeled poblanos.
- Grill the Steak. Heat a grill or grill pan to medium-high heat. Lay the marinated steak on the hot grill and cook it for 4 – 5 minutes per side, or to your preferred doneness.
- Serve. Place the grilled steak on a serving platter. Arrange the avocado, salsa, sour cream, shredded cheese, radish, red cabbage, and poblanos peppers in individual serving bowls.
- Enjoy! Allow everyone to plate up their tacos with whatever combination of toppings they like.
Grilling steak is easy, but it can be nerve-wracking if you haven’t done it very often. No one wants to ruin a good steak by overcooking it! These helpful recipe notes will ensure that your steak turns out just right.
- Room Temp: If you can, bring the marinated steak to room temperature before you cook it. This creates less shock when the steak hits the grill, and can deliver a more evenly cooked, tender steak.
- Use a Meat Thermometer: A meat thermometer, especially an instant-read meat thermometer, is priceless when it comes to cooking steak. You can make sure the steak is perfectly done without taking it off of the grill and cutting it open.
- Let It Rest: For the juiciest meat, allow the steak to rest for about five minutes after you take it off the grill. Then slice it up and enjoy!
- Chickpea Sofrito Dip: This Chickpea Sofrito Dip is tangy, garlicky, and perfect with tortilla chips. A great side dish for taco night!
- Pico: Homemade Pico de Gallo is amazing as a dip for chips, or as a topping for the tacos. Easy and fresh – what could be better?
- Salad: Speaking of fresh, it doesn’t get fresher than Watermelon Cucumber Salad with Feta and Mint. Serve this as a starter to your taco night, and it’ll feel like true summer, no matter the time of year.
How to Store and Reheat the Leftovers
Leftover steak can be refrigerated for three to four days. Keep it in an airtight container or a food storage bag so that it stays as fresh as possible.
Reheat the steak on the stovetop over medium heat, searing it for just a minute or so in a little olive oil. Don’t overcook it, or the steak will be dry and tough!
Can I Freeze This?
Sure! Leftover cooked steak can be frozen for two or three months without losing quality. Just wrap it or seal it tightly to prevent freezer burn. Defrost it in your refrigerator before reheating.
Grilled Steak Taco Recipe with Poblanos
- 1/2 onion yellow or white, peeled
- 3 cloves garlic peeled
- 2 limes juiced
- 1/4 teaspoon ground cumin
- 1 1/2 pounds sirloin steak
- 2 poblano chiles
- Shredded red cabbage
- 2 radishes trimmed and thinly sliced
- 1 avocado peeled, pitted, and diced or mashed
- Mixed shredded cheese Cheddar and Montery Jack
- Sour cream
- Flour tortillas
- Lime wedges optional
- Add onion, garlic, lime juice and cumin to a blender and puree until liquified.
- Add steak and marinade to ziploc bag and refrigerate for at least 1 hour or more. Turning a few times to make sure that both sides of steak sit in marinade.
- Place poblano peppers on a foil-lined baking sheet (for easy cleanup) and broil for 4-5 minutes. When blackened, flip and continue to broil an additional 4-5 minutes, until peppers are blackened on all sides.
- Place peppers in zip-top bag and allow to cool.
- When cool remove and wrap with paper towel, rubbing off outer skin.
- Remove stem and chop.
- Heat grill or grill pan to medium high heat.
- Place steak and cook on each side 4-5 minutes until cooked to desired temperature.
- Place on serving platter.
- Place avocado, salsa, sour cream, cheese, radish, red cabbage and poblano pepper in individual serving bowls.
- Allow everyone to plate up their tacos with whatever combination they like.
- Storing: Leftover steak can be refrigerated for three to four days. Keep it in an airtight container or a food storage bag so that it stays as fresh as possible.
- Reheating: Reheat steak on the stovetop over medium heat, searing it for just a minute or so in a little olive oil.
- Freezing: Leftover cooked steak can be frozen for two or three months without losing quality. Just wrap it or seal it tightly to prevent freezer burn. Defrost it in your refrigerator before reheating.