Growing up in California, I’ve enjoyed my fair share of tacos, so this steak tacos recipe feel like home.
And, by home, I mean they feel 100% Californian. True, this is not a taco you would traditionally come across in Mexico, but here in California, we riff on classics, giving them a sunny, Golden State flair. This twist on tradition blends classic carne asada with creamy rajas con crema to create an unexpected but seriously delicious take on a steak tacos recipe.
These steak tacos would be perfect for a weeknight meal, Taco Tuesday, a grill party, or really any fiesta. Here in California, peppers come in season in late summer, so even though you can get them year-round, they’re at their peak through the late summer and early fall months.
Since we’re still grilling well into fall here in California, we’ll make this recipe on repeat. Though, to be honest, every ingredient in this steak tacos recipe is always in season, so you can cook up this dish any time of year.
Celebrating California Grown Products
This steak tacos recipe was created in partnership with Real California Milk, California Beef Council, and Stater Bros. markets to inspire your late summer entertaining.
Stater Bros. Markets is a classic Southern California grocery chain with roots dating back to 1936, when twin brothers Cleo and Leo Stater opened their first store in Yucaipa. Nearly 90 years later, they remain a go-to for California-grown produce, high-quality meats, and California dairy, making it easy to shop local for every ingredient in these steak tacos.
At Stater Bros., you’ll find plenty of Real California Milk products, including Hispanic favorites like Mexican crema and queso fresco (both of which are used in this recipe). Look for the Real California Milk Seal when you shop, because it’s a quality guarantee. It’s your sign that your dairy products are made with wholesome milk from local dairy families who care about quality, authenticity, and a sustainable future.
Why You’ll Love This Steak Tacos Recipe
This steak taco recipe combines the best things that make a taco exceptional: smoky poblano peppers, high-quality steak, and rich crema. It makes for a decadent and restaurant-quality dish that is surprisingly affordable. It’s great for a group, makes the best steak tacos for entertaining, and celebrates California’s bounty.
Late summer is hectic as we’re straddling summer vacation and back-to-school (back-to-reality) craziness. It’s a time of year when we want to keep things effortless in the kitchen without skipping on flavor or creativity.
This steak tacos recipe is just that because they’re two classic dishes combined for something that feels new but familiar. The ingredients are all available at your grocery store or in your kitchen, so they’re super easy to make.
Recipe Ingredients
For the Rajas con Crema, we’re using Mexican crema and crumbled queso fresco. These are just a few of the Real California Milk products of Hispanic heritage that you’ll find among the diverse options in the dairy aisle, and I always have them in my refrigerator.
If you’ve never tried it, Mexican crema is similar to sour cream but richer and smoother (and great drizzled on taquitos, tostadas, or sopes, FYI). Meanwhile, queso fresco is a fresh, crumbly cheese with a mild, salty bite. That said, you can swap crema for sour cream and queso fresco for cotija cheese or mild feta.
For the carne asada tacos recipe, I used wholesome, high-quality, Beef. Choose a cut of beef like skirt steak, flap steak, or flank steak, as they are all flavorful, which is perfect for grilled steak tacos. Not only are they delicious, but also quick to cook!
For the steak marinade, you’ll use freshly squeezed orange juice, lime juice, soy sauce (or tamari to make it gluten-free), ground cumin, Mexican oregano, and a few garlic cloves. This is a standard combination of umami, acid, and flavor that most Mexican chefs I’ve cooked with use as their carne asada marinade. However, if you’re short on ingredients, you could just coat the meat in salt and oil, skip the marinating time, and get right to grilling!
Finish this steak tacos recipe with corn tortillas (or flour tortillas if you prefer) and a squeeze of lime. The tacos are great as is, but you can also add your favorite taco toppings, such as salsa verde, guacamole, and fresh cilantro.
The Best Cuts for Steak Tacos
To clarify, the cut of meat and marinade in this steak tacos recipe is the same I use for making carne asada. The only difference is that when making street taco-style carne asada, I cook the meat to medium and chop it finely. It is then topped with white onion and cilantro, as you’d see at a classic taco stand.
Traditional carne asada calls for skirt, flap, or flank steak. These delicious, well-marbled cuts are known for their bold flavor. Those same cuts would work well here, but you do want to make sure you follow a few key tips:
- Marinating Time: You don’t have to marinate if you don’t have time, but we really like the flavor it brings. Marinate for at least an hour for maximum flavor (or up to 24 hours in advance if you want to prepare meals ahead of time).
- Cook hot and fast: Direct heat on an outdoor grill, grill pan, or cast iron skillet over medium-high heat gives you a nice char without overcooking. We heat the grill to 425°F and then cook the meat with the grill top down so it is blazing hot while it cooks.
- Doneness: Aim for medium-rare to medium for juicy, tender steak. I prefer medium-rare for these steak tacos and medium for classic carne asada tacos.
- Resting Time: Always let the steak rest for 10 minutes before slicing.
- Slicing: You know to slice against the grain, but it’s crucial for less-tender cuts of meat like skirt steak and flank steak.
Note: If you want to get fancy, you could use more premium cuts of meat for this steak tacos recipe. Since we’re grilling, you’d still want a cut of meat with some nice marbling, like a ribeye or strip steak, but we prefer to leave that for a classic steak dinner rather than use it here.
How to Make This Recipe
This recipe has two main parts: the rajas and the steak. If you are entertaining, make the rajas up to two days ahead of time and then rewarm them before serving. Here are the steps for perfect steak tacos:
- Make the rajas: Char poblano peppers over direct heat on an outdoor grill, grill pan, or cast iron skillet. Peel, seed, and slice into strips. Sauté onion and garlic in a bit of oil until golden, then add the poblanos, oregano, broth, and Real California crema. Taste for spice level. Know that poblanos vary greatly in heat, and add more crema if they’re too spicy.
- Marinate the steak: Marinate in orange juice, lime juice, olive oil, soy sauce, garlic, and spices (or keep it simple with salt and oil). Let it come to room temperature before cooking.
- Cook the Steak: Grill over medium-high heat until a nice char forms, about 3 to 5 minutes per side. If it’s no longer grilling season, cook on the stove top in a grill pan or cast iron skillet.
- Rest & Slice: Let the steak rest, then slice thinly against the grain.
- Assemble the Steak Tacos: Warm tortillas, add steak, top with rajas, Real California queso fresco, and your favorite taco toppings, and finish with a squeeze of lime.
Variations On This Recipe
The steak can be used to make this flavorful steak tacos recipe, but there are a ton of uses beyond that. It can be used as part of a carne asada plate with sliced radishes, guacamole, and salsa, or make it part of a big spread with rice, beans, and fresh pico de gallo.
You can also use it to make carne asada fries, nachos, burritos, or a breakfast taco plate. These steak tacos work best for casual dinners, summer cookouts, or a cozy indoor Taco Tuesday in the fall.
What To Serve This With
These tacos are a meal in themself but you could make it more of a spread by adding in a few more recipes such as:
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Creamy Rajas and Steak Tacos Recipe
Ingredients
For The Rajas:
- 6 medium poblano peppers (sometimes labeled pasilla)
- 2 tablespoons avocado oil
- 8 medium garlic cloves ends trimmed and discarded, and the rest sliced paper-thin
- kosher salt
- 2 medium white onion peeled,quartered, and thinly sliced
- 2 teaspoons dried Mexican oregano
- splash low-sodium vegetable broth, chicken broth, or water
- 2/3 cup Real California Mexican crema or sour cream
For the Carne Asada:
- 1 piece skirt steak or flank steak (about 1.5 pounds)
- 1 medium orange juiced
- 2 medium limes juiced (about three tablespoons)
- 2 tablespoons avocado oil plusmore for the grill
- 2 tablespoons low-sodium soy sauce or tamari to make it gluten free
- 1 teaspoon ground cumin
- 1 teaspoon dried Mexican oregano
- 4 medium garlic cloves peeled and halved
For the Steak Tacos:
- kosher salt
- 1 medium lime halved, plus lime wedges, for serving
- corn tortillas or flour tortillas, for serving
- Real California queso fresco for serving
Instructions
For The Rajas:
- Char the Poblano Peppers: Start by charring the peppers. You can roast them directly over the flame of a gas stove set to medium, grill them ona medium-heat grill, place them on a rimmed baking sheet under a hot broiler,or roast them on a traditional comal. Regardless of the method, roast them until the skin is completely charred and blackened. Set the chilis aside and let them stand until they've steamed a bit and are cool enough to handle, about 10 minutes.Use a folded-over paper towel or the back of a butter knife to rub off charred skin (it's okay if you don't get every last bit). Remove the tips and stems of the poblano chilis, then open them up, cut out the light green ribs, and remove all the seeds. Slice the poblanos into strips roughly 1/4-inch thick and 3 inches long (it's okay if they're not all that exact length).
- Sauté The Onions: Meanwhile, heat the oil in a large nonstick frying pan over medium heat. Add the garlic and a pinch of salt and cook, occasionally stirring, until starting to soften, about 2 minutes. Add the onions and cook, occasionally stirring, until onions are golden brown, about 12 minutes.
- Finish The Rajas: Add the Mexican oregano and the sliced poblanos, add a pinch of salt, and cook until the peppers are soft and the whole mixture is fragrant, about 3 minutes. To finish, add a splash of liquid (broth or water) and scrape up all the browned bits on the bottom of the pan,then stir to combine it all. Remove from heat, stir in the crema,taste, and add more salt as needed. Serve as a side dish with tostadas, as a taco filling, or combined with cheese in a quesadilla.Note: Some chiles are spicier than others. Add in more crema as needed to tame the spiciness!(The rajas can be made up to 3 days ahead of time - store refrigerated in an airtight container then rewarm when ready to use.)
For The Carne Asada:
- Marinate the Carne Asada Meat: Slice the meat crosswise into pieces 6-inches long (this will help them fit better on the grill). Place the meat in a resealable plastic bag or a large nonreactive flat container (stainless steel or glass) and add orange juice, oil, lime juice, soy sauce, garlic, and spices. Turn to coat, and if using a resealable plastic bag, push out all the air and seal it. If using a container, cover itwell and place it in the refrigerator for at least 1 hour and a maximum of 24 hours.
- Cook The Carne Asada On A Grill: Remove the meat from the fridge and let it sit at room temperature for at least 15 minutes before grilling. Meanwhile,to cook the carne asada outdoors, heat the grill to high heat (about 425°F). Dip a paper towel in the extra oil, then brush the grill's grates.
- Once the grill is hot, remove the meat from the marinade and place it on the grill (the pieces shouldn't be touching and need to be a minimum of 1 inch apart). Cook, undisturbed, for 2 to 4 minutes. Turn the meat and cook on the other side for 2 to 3 minutes for medium rare. Remove the meat to a cutting board, and let it rest for 10 minutes before slicing.
For The Steak Tacos:
- Cut the meat against the grain into slices and then into large cubes. Season the cubed steak with salt and a squeeze of one lime. To make the steak tacos, place the cubedmeat in a warmed corn tortilla, then top with the cubed steak, the creamy rajas, and crumbled cheese. Serve, if desired, with additional lime wedges.
