Steak Tacos

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These 15-minute seared steak tacos feature tender, bite-sized sirloin cubes coated in a smoky cumin and chipotle spice rub. By using a high-heat cast iron sear and cooking in small batches, you get restaurant-quality browned edges without the meat steaming or turning grey. It’s a fast, protein-packed weeknight meal that skips the long marinade but delivers maximum flavor in every bite.

Prep Time15

Cook Time6

Total Time21

Course: Main Course

Cuisine: American, Tex-Mex

Difficulty: Easy

Servings: servings

Calories: 169kcal

Author: Nora from Savory Nothings

Ingredients

1 ½ pounds top sirloin steak cut into bite sized pieces (make them small enough so they fit into a taco - no big chunks)
1 tablespoon taco seasoning
2 teaspoons ground cumin
½ teaspoon chili or chipotle powder
1 teaspoon sea salt
1 tablespoon oil
1 lime juice only
soft taco wraps and toppings like pico de Gallo, romaine lettuce, pickled red onions, crumbled cotija or feta cheese, Cilantro lime dressing... optional to serve

Instructions

Season:
Toss steak cubes and spices in a bowl. Set aside for up to 30 minutes. (Note 1)
1 ½ pounds top sirloin steak, 1 tablespoon taco seasoning, 2 teaspoons ground cumin, ½ teaspoon chili or chipotle powder, 1 teaspoon sea salt
Sear:
Heat oil in a cast iron skillet over medium-high. Cook steak in 3 separate batches (Note 2) for 1-2 minutes per side. Do not stir-fry - allow the steak to sit undisturbed to sear.
1 tablespoon oil
Clean:
Wipe out excess pan juices between batches with a paper towel.
Serve:
Return all steak to the pan, squeeze with lime, and serve immediately. (Note 3)
1 lime

Notes

Note 1: Even 10 minutes works if you're in a total time crunch.
Note 2: If you crowd the pan, the temperature drops and the meat won't brown.
Note 3: The residual heat is enough to warm everything back up; don't overcook it!

Nutrition