If you want quick, simple, freakin’ delicious tacos for dinner, these steak bite tacos are it. With tender steak and your favorite toppings, they’re buttery and savory all at once. This steak taco recipe is also a great make-ahead meal for a busy weeknight taco night or big parties because you can prep a massive batch of steak at one time. When you’re ready to make your steak bite tacos, just pop the steak in your warmer oven while you prep your fixings!
Why You’ll Love Steak Bite Tacos
In my opinion, Taco Tuesday should be a national holiday. I love tacos and have made lots of variations because there’s just something about easy steak tacos that is so satisfying.
The best thing about these flavorful steak tacos is the bite size steak pieces make them super easy to eat. No more taking a bite and having all the taco filling fall right out! Also, the garlic butter in this recipe is insane. It makes this recipe next level.
Because the butter and steak combo is so freakin’ delicious, I’ve got plenty of recipes with these two ingredients. Check out Steak Pinwheels with Cowboy Butter, Chili Butter Steak and Shrimp and Steak Frites With Garlic Chili Butter.
Steak Bite Tacos Ingredients
- Steak: I’m going with New York strip steaks or ribeyes here, but if you’ve got another cut in mind, feel free to sub it in. I’m testing out a new seasoning on the steaks today, it’ll be available to you soon! Alternatively you can use your favorite steak rub, or a simple salt, pepper, garlic mixture. Then, we’ll add in some minced garlic and parsley while cooking.
- Tacos: Because you can’t have a proper taco without shredded cheese (I used Jack cheese), chopped fresh cilantro, diced white onions and warm tortillas.
- Garlic Butter: Here’s the part of the recipe that gives these easy steak tacos tons of flavor. We’ll melt unsalted butter and mix it with more minced garlic, chopped fresh chives, red pepper flakes and kosher salt.
The Best Way to Warm Up Tortillas
We all know it’s a good idea to warm up tortillas for tacos, because no one wants a tortilla that flakes and falls apart while you’re eating. But what’s the best way to do it?
Here’s my favorite method, which you can use any time you’re making tacos. Place a dry cast iron skillet on the grill while I’m making the other components of the recipe. For corn tortillas, keep the skillet dry; for flour tortillas, add a little bit of butter to the skillet so they brown up.
Heat the tortillas for about 30 seconds per side. Once they start to bubble up, they’re ready to flip or pull off. You can also place your tortillas directly on the grill grates and heat them for 15 to 30 seconds per side. Once you’ve heated up all your tortillas, keep the warmed tortillas in foil, or wrapped in a damp dish towel inside an airtight container.
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How to Make Steak Bite Tacos
First thing: that freakin’ delicious butter. In a small bowl, mix together 12 ounces of unsalted butter (which equals 24 tablespoons of butter), 2 tablespoons minced garlic, 1.5 tablespoons chopped chives, 1.5 tablespoons red pepper flakes and 1 teaspoon kosher salt. Then, set the garlic butter to the side until you’re ready to use it.
Next, cut two New York strip steaks or ribeye steaks into bite-sized cubes. Slather those small pieces of steak with oil, then generously season with a steak rub. I’m testing out a new rub today, but you can alternatively use 1 tablespoon kosher salt, 1 tablespoon black pepper and 1 tablespoon garlic powder. Place the steak bites in the fridge until you’re ready to grill.
Preheat your grill to medium-high heat, about 375 degrees Fahrenheit. Place a cast iron skillet on the grill, then add in the steak. Sear the steak on all sides, then add in 2 tablespoons minced garlic and 1.5 teaspoons chopped parsley. Cook for 2-3 minutes until the steak is tender and done to your liking, then pull off the heat.
To finish our steak bite tacos, place a cast iron skillet on the grill over medium heat. Add a tortilla to the pan, warm for 30 seconds, then flip and top with a handful of shredded Jack cheese. Place the steak, diced white onion, chopped cilantro and butter sauce on the tortilla, then fold it over to crisp up. Cook the steak bite taco until the cheese is melted and the tortilla is crispy.
Pull off, finish with a squeeze of lime juice, serve and enjoy!
What to Serve with Steak Bite Tacos
Since this steak bite taco recipe is quick and easy, you’ll want to do the same with your sides. Everyone’s always stoked about chips and salsa or guacamole, which would be a great starter for these steak tacos. You could do a simple slaw on the side, with lots of lime and scallions, or some blistered shishito peppers. Refried beans and rice are also simple staples!
Leftovers and Reheating
If you’ve got leftovers of these steak bite tacos, store the steak in an airtight container in the fridge for up to 3 days. When you’re ready to eat, reheat them in a large skillet on the stovetop or grill at medium heat. Store the garlic butter in an airtight container in the fridge for up to 2 weeks. To reheat, warm up in a small saucepan over medium-low heat, then slather over everything.
For More Beef Tacos
FAQs
Skirt steak, flank steak and sirloin steak are all great options. You’ll get great beefy flavor whatever you choose!
Another reason I love tacos: they’re so versatile! If you’re looking for other toppings, sour cream, cotija cheese, corn salsa, salsa verde, red onion, and homemade salsa or pico de gallo would all be great additions to your taco bar.
You can use either in this steak bite taco recipe! Basically, all you need to know is that corn tortillas are firmer and have an earthier flavor. Flour tortillas are softer and sweeter. My opinion: you can’t really go wrong.
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Steak Bite Tacos
Ingredients
Steak:
- 2 NY Strips or Ribeyes cut into bite sized cubed
- 1 tbsp Kosher Salt
- 1 tbsp Black Pepper
- 1 tbsp Garlic Powder
- Neutral Oil as needed
- 2 tbsp Minced Garlic
- 1 tbsp Chopped Parsley
Tacos:
- 2 cups Shredded Jack Cheese
- Chopped Cilantro garnish
- Diced White Onions garnish
- Flour or Corn Tortillas
Garlic Butter:
- 12 oz Unsalted Butter Melted
- 2 tbsp Garlic Minced
- 1.5 tsp Red Chili Flakes
- 1.5 tbsp Chives Chopped
- 1 tsp Kosher Salt
Instructions
Steak and Butter:
- Add all the ingredients for your butter to a bowl and mix. Set to the side until ready to use.
- Slather your cubed steak with oil and generously season with salt, pepper and garlic powder or your favorite steak rub. Set in the fridge until ready to cook.
- Preheat a grill to medium-high heat (about 375F).
- Add a cast iron skillet to the grill and add in the steak. Sear off the steak on all sides, then add in minced garlic and chopped parsley. Cook for 2-3 minutes until the steak is tender and done to your liking, then pull off the heat.
Tacos:
- Add a cast iron skillet over medium heat to preheat.
- Add a tortilla and cook one side then flip and top with a handful of shredded cheese. Add the steak, cilantro, onion and butter sauce to the tortilla, then fold it over to crisp up. Cook until the cheese is melted and the tortilla is crispy.
- Pull off, serve and enjoy!
Notes
Nutrition
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