Easy Steak Tacos Recipe

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ByMaria July 21, 2025July 21, 2025

Okay, so listen up, buttercups! These ain’t your average Tuesday night tacos. We’re talking next-level, melt-in-your-mouth, “oh-my-god-where-have-these-been-all-my-life” EASY STEAK TACOS RECIPE. Seriously, you’re gonna wanna bookmark this one.

My hubby, bless his cotton socks, is a meat-and-potatoes kinda guy. Getting him to eat anything remotely “out there” is like pulling teeth. But these tacos? He practically inhales them. Last time I made them, he tried to lick the plate. I swear, he would if I hadn’t intervened! And the kids? They actually cheer when they see these on the table. It’s a freaking miracle, I tell ya! They’re so good; you just have to try them.

Why You’ll Love This Easy Steak Tacos Recipe

Because they’re ridiculously easy. Like, even I can’t mess them up, and I’ve been known to burn water.
That pineapple salsa? It’s like a tropical party in your mouth. Sweet, spicy, tangy… it’s got it all!
They’re customizable! Throw on whatever toppings your heart desires. No rules here, baby!
Steak. Freaking. Steak. Do I need to say more?

How to Make It

Okay, so first things first, let’s talk steak. I usually grab a flank steak because it’s affordable and cooks up fast. But honestly, skirt steak works too, or even sirloin if that’s what you got. Just make sure you slice it thin, against the grain, okay?

Now, for the marinade. Don’t skimp on this, people! It’s where all the magic happens. Whisk together all the marinade ingredients. I usually just eyeball it, to be honest, but I’ve included measurements for those of you who like to follow directions (unlike me!). Then, throw the steak in a bag or container with the marinade and let it sit for at least 30 minutes. Longer is better, but hey, sometimes you’re hungry!

While the steak is marinating, whip up that pineapple salsa. This is the fun part! Chop up all the goodies – pineapple, red onion, jalapeno (seeds in for extra kick!), cilantro, and lime juice. Give it a good mix and taste. Add more lime if you like it tangier, or more jalapeno if you’re a masochist. (Just kidding… mostly.)

Now, fire up the grill or get a pan screaming hot on the stove. Cook the steak for just a few minutes per side, until it’s nice and seared. Don’t overcook it, or it’ll be tough! Let it rest for a few minutes before slicing it up.

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Finally, warm up your tortillas, pile on the steak, top with that glorious pineapple salsa, and any other toppings you want. I like a little cotija cheese and a dollop of sour cream, but that’s just me.

Eat up and enjoy!

Ingredient Notes

Flank Steak: This is my go-to because it’s budget-friendly. Don’t be afraid to sub skirt steak if you like.
Soy Sauce: This adds a salty, umami punch to the marinade. Don’t have soy sauce? Tamari or coconut aminos will do the trick. I’ve even used Worcestershire sauce in a pinch!
Brown Sugar: Adds a touch of sweetness and helps the steak caramelize when it’s cooking. I ran out of brown sugar once and used maple syrup… it worked surprisingly well!
Pineapple: Fresh is best, but canned works too (just drain it WELL). Don’t even think about skipping the pineapple. It makes the dish.
Jalapeño: For that little kick. Remove the seeds if you’re a wimp. (No judgment.) I leave them in because I like to live dangerously.
Cilantro: Adds a fresh, herbaceous note. If you’re one of those people who think cilantro tastes like soap, just leave it out. More for me!
Lime Juice: Brightens everything up and adds a zesty flavor. Fresh is always best, but bottled will do in a pinch. Don’t forget this ingredient!

Recipe Steps:

Whisk together soy sauce, brown sugar, sesame oil, garlic, ginger, and black pepper in a bowl.
Marinate steak in the mixture for at least 30 minutes.
Combine diced pineapple, red onion, jalapeño, cilantro, and lime juice in a bowl for the salsa.
Grill or pan-fry the steak for a few minutes per side until seared and cooked to your liking.
Let the steak rest, then slice it thinly against the grain.
Warm tortillas, fill with steak, and top with pineapple salsa.

What to Serve It With

Honestly, these tacos are pretty much a meal in themselves. But if you’re looking to round things out, some Mexican rice and refried beans are always a good choice. Or a simple side salad with a lime vinaigrette. And margaritas. Always margaritas.

Tips & Mistakes

Don’t overcook the steak! It’s better to err on the side of undercooked, because you can always throw it back on the grill for a minute or two.
If you’re using canned pineapple, make sure to drain it really well. Otherwise, your salsa will be soggy. Nobody wants soggy salsa.
Don’t be afraid to experiment with toppings! Avocado, shredded cabbage, pickled onions… the possibilities are endless!
I once forgot to add the sesame oil to the marinade. The world didn’t end, but it definitely wasn’t as good. Don’t be like me.

Storage Tips

Leftover steak and salsa can be stored separately in the fridge for up to 3 days. The steak is actually pretty good cold… I’ve been known to sneak a few bites straight from the container. And the salsa? Amazing on eggs in the morning. Just sayin’.

Variations and Substitutions

No pineapple? Mango salsa is a delicious substitute.
Out of brown sugar? Honey or maple syrup will work in a pinch. I’ve even used white sugar when I was desperate.
Vegetarian? Grilled portobello mushrooms or tofu are great alternatives to steak.
Trying to be healthy? Use whole wheat tortillas and load up on the veggies. I have NOT tried this myself.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

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