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Chili-Rubbed Steak Tacos

An easy recipe for vibrant steak tacos featuring sirloin rubbed with a warm chili spice blend, grilled or broiled, and thinly sliced. Served in warm corn tortillas with fresh toppings like shredded cabbage, cilantro, lime, and a quick, bright avocado lime salsa. Perfect for a customizable taco night.
Prep Time 20 minutes
Cook Time 12 minutes
Total Time 47 minutes
Course lunch/dinner
Cuisine American
Servings 12 people
Calories 2710.3 kcal

Equipment

  • 1 Cutting Board
  • 1 Knife
  • 1 Small Mixing Bowl For the spice rub
  • 1 Grill or Broiler For cooking the steak
  • 3 Serving Platters or Bowls For steak, toppings, and salsa

Ingredients
  

Main

  • 1 tablespoon chili powder
  • 2 cloves garlic minced
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • A pinch cayenne pepper
  • 1 1/4 pound top sirloin steaks cut 1-inch thick
  • 12 small corn tortillas 5 to 6 inches in diameter
  • 3 cups shredded red cabbage
  • 1/2 cup chopped cilantro leaves
  • 1 lime cut into wedges
  • 2 cups Avocado Lime Salsa recipe follows
  • 1 large cucumber peeled seeded and cut into chunks (about 2 cups)
  • 2 avocados cut into chunks
  • 1/2 red onion diced
  • 2 limes juiced (about 1/4 cup)
  • Salt
  • 1/4 cup chopped cilantro leaves
  • 2 jalapeno chiles chopped, plus more to taste

Instructions
 

  • In a small bowl stir together chili powder, garlic, cinnamon, salt and cayenne pepper. Rub spice mixture on both sides of steaks.
  • Grill or broil steaks for 5 to 6 minutes on each side for medium rare, turning once. Remove from grill and let meat sit for 10 to 15 minutes. Carve into thin slices.
  • Warm tortillas by placing them on the grill, for about 30 seconds, turning once. Or place 6 tortillas at a time between 2 moist paper towels and microwave for 45 seconds. Wrap in cloth napkin or place in a tortilla warmer to keep warm. Place the carved steak, warm tortillas, cabbage, cilantro, lime and Avocado Lime Salsa in serving dishes and let diners make their own tacos at the table.

Notes

1. Allow the steak to rest adequately (10-15 minutes) after cooking before slicing. This is crucial for juicy steak as it allows the juices to redistribute. Slice against the grain for maximum tenderness.
2. Do not overcook the steak; medium-rare to medium is ideal for tacos. The chili rub will develop flavor while keeping the meat moist.
3. Warm the corn tortillas properly. Grilling gives them a nice char, while microwaving between damp paper towels makes them pliable. Keep them warm in a tortilla warmer or wrapped in a clean cloth napkin until serving.
4. Prepare the Avocado Lime Salsa just before serving to keep the avocados fresh and green.