Grilled Sirloin Steak Tacos are a quick, flavorful option for taco night. If you enjoy Mexican or Tex‑Mex flavors, this recipe is worth trying—especially when you can fire up the grill.
This dish features marinated sirloin, grilled to juicy perfection, then sliced and piled into crispy taco shells with fresh vegetables, cheddar and a dollop of sour cream. The result is a satisfying mix of textures and bright flavors that works equally well on an outdoor BBQ or a hot grill pan.
Enjoy: Grilled Sirloin Steak Tacos
I love Mexican food for its bold herbs, fresh vegetables and comforting tortillas. Now that warmer weather is here, these tacos are my go‑to BBQ dinner—though you can easily cook them on a stovetop grill pan.
The steak is marinated briefly, grilled until tender and juicy, then rested and sliced thin. Topped with crisp iceberg lettuce, chopped tomato, red onion and a creamy sour cream finish, the tacos offer a balanced, slightly spicy flavor. Best of all, the ingredients are easy to find at any supermarket.
Hosting friends or family on a warm evening? These grilled sirloin steak tacos are ideal: straightforward to prepare, crowd‑pleasing and delicious. Below you’ll find everything you need to make them at home.
What do you need for Carne Asada Tacos?
Here are the main ingredients used in this Grilled Sirloin Steak Tacos recipe. Exact quantities are shown in the recipe card below.
Ingredients — Marinade
- Garlic: Fresh garlic gives a bright pungency; you can substitute garlic powder if needed.
- Chili powder: Adds a warm, smoky kick.
- Cumin: Earthy and slightly nutty; caraway is an acceptable substitute.
- Onion powder: Provides a gentle, sweet onion flavor.
Ingredients — Grilled Sirloin Steak Tacos
- Sirloin steak: Entrecôte with a bit of fat works well. Other cuts such as rib eye, T‑bone, skirt or flank can also be used. Aim for steaks about 1 inch (2–3 cm) thick.
- Taco shells: Crispy corn taco shells are traditional. Soft flour or corn tortillas also work—warm them briefly to make rolling easier.
- Iceberg lettuce, parsley and tomato: Fresh toppings keep the tacos light and crisp.
- Red onion: Mild and colorful, ideal raw.
- Cheddar cheese: Sharp cheddar adds depth; Gruyère, Cotija or queso fresco are tasty alternatives.
- Sour cream: Adds creaminess and a slight tang, similar in flavor to thick yogurt.
- Lime: Fresh lime wedges brighten the finished tacos.
How to prepare Steak Tacos with Cheddar
A printable recipe card with step‑by‑step directions is provided below.
- Combine garlic, chili powder, cumin, onion powder and salt in a small bowl to make the marinade.
- Rub the sirloin with the spice mix and let it marinate at room temperature for about 15 minutes.
- Preheat the BBQ (or grill pan) until very hot. Grill the steak 6 minutes per side or until the internal temperature reaches about 145 °F (63 °C) for medium.
- Wrap the steak in foil and rest for 10 minutes, then slice thinly against the grain. Fill taco shells with sliced steak and top with shredded iceberg lettuce, tomato, red onion, grated cheddar and chopped parsley.
Serve with sour cream and lime wedges, squeezing a little lime juice over the tacos. These also pair well with seasoned rice, homemade salsa or a simple green salad.
Tips, Substitutions, and Variations
- Serve with guacamole or a fresh homemade salsa to enhance the Mexican flavors.
- Extra vegetables: add corn and/or black beans. Sauté an onion with cumin, garlic and onion powder, then stir in drained black beans, corn and ¼ cup (60 ml) water and simmer 10–15 minutes to meld flavors.
- No BBQ? Use a hot grill pan and sear the steak for the same time recommended for the BBQ.
- Let the meat rest: wrapping the steak in foil and resting it for 10 minutes before slicing helps redistribute juices and keeps the meat tender.
- Parsley can be swapped for fresh coriander (cilantro) if you prefer its brighter flavor.
- If you like heat, add thinly sliced poblano or jalapeño peppers to taste.
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Andréa
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Step-by-Step Directions
Ingredients
Marinade
- 2 cloves garlic, squeezed
- 2 tablespoons chili powder
- 1 teaspoon ground cumin
- 1 teaspoon onion powder
- ½ teaspoon salt
Grilled sirloin steak tacos
- 2 pounds sirloin steaks
- 8 taco shells
- 4 cups iceberg lettuce, finely chopped
- 1 tomato, finely chopped into cubes
- ½ red onion, finely sliced or cubed
- 1 cup grated cheddar cheese
- 2 tablespoons Fresh Parsley, finely chopped
- ½ cup sour cream
- 1 lime, cut into wedges.
All recipes include both Metric and US Customary measurements. Choose the format you prefer in the recipe card.
Instructions
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In a small bowl, mix the marinade ingredients: garlic, chili powder, cumin, onion powder and salt.
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Coat the sirloin with the spice mix on both sides, cover and let it marinate at room temperature for 15 minutes.
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Preheat the BBQ or grill pan until very hot and grill the entrecôte 6 minutes per side or until it reaches about 145 °F (63 °C) for medium.
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Wrap the steak in foil and rest for 10 minutes, then slice into thin strips.
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Assemble tacos: divide the steak among taco shells and top with lettuce, tomato, red onion, grated cheddar and parsley.
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Serve with sour cream and lime wedges.
Notes
- Sirloin: use rib eye, T‑bone, skirt or flank steak — aim for 2–3 cm thickness.
- Cheddar: swap for Gruyère, Cotija or queso fresco.
- Parsley: can be replaced with coriander (cilantro).
Variations
- Serve with guacamole or a fresh salsa for extra flavor.
- Add a warmed mix of corn and black beans for a heartier filling: sauté onion with cumin and garlic, then add drained beans, corn and 60 ml water and simmer 10–15 minutes.
No BBQ? Use a hot grill pan and follow the same cook times.
Let the meat rest: Resting the steak in foil for 10 minutes before slicing keeps it juicy.
Storage — Once assembled, tacos should be eaten right away (shells will soften and vegetables wilt). You can store the cooked steak separately:
- Refrigerator: airtight container, up to 2 days.
- Freezer: airtight bag or container, up to 2 months; thaw in the fridge.
- Reheating: warm the meat in a skillet until heated through.
Nutrition
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