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Two tacos on a work surface, surrounded by dishes of toppings.
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Grilled Steak Taco Recipe with Poblanos

Marinated sirloin and charred poblanos make this Grilled Steak Taco Recipe a mouthwatering masterpiece! This easy dinner is full of big, bold flavors.
Prep Time1 hour
Cook Time15 minutes
Total Time1 hour 15 minutes
Course: Dinner
Cuisine: American, Mexican
Keyword: healthy tacos, steak tacos, tacos
Servings: 4
Author: Amy Stafford

Ingredients

Marinade:

  • 1/2 onion yellow or white, peeled
  • 3 cloves garlic peeled
  • 2 limes juiced
  • 1/4 teaspoon ground cumin
  • Salt
  • 1 1/2 pounds sirloin steak

Toppings:

  • 2 poblano chiles
  • Shredded red cabbage
  • 2 radishes trimmed and thinly sliced
  • 1 avocado peeled, pitted, and diced or mashed
  • Salsa
  • Mixed shredded cheese Cheddar and Montery Jack
  • Sour cream
  • Flour tortillas
  • Lime wedges optional

Instructions

Marinade:

  • 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.

Toppings:

  • 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.

Notes

  • 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.