Tri-Tip Steak Tacos

Tri-Tip Steak Tacos

The Spruce / Abbey Littlejohn

Prep: 12 mins
Cook: 20 mins
Marinating Time: 4 hrs
Total: 4 hrs 32 mins
Servings: 5 servings

If you love steak tacos, this recipe is sure to please. It's a wonderful go-to recipe for weeknight grilling on taco night or any casual get-together. You will want to think ahead, though, as you will need a few hours to marinate the meat.

Tri-tip steak is a flavorful cut from the bottom of the sirloin. It tends to be lower in fat and benefits from a good marinade to keep it from drying out during grilling. You also need to be sure not to overcook tri-tip. Medium rare to medium is best or you can end up with chewy, dried-out meat. It's good to use a meat thermometer as tri-tip can look less done than it is if you are just eye-balling it.

You can serve your tacos with a nice helping of refried beans and rice for a hearty meal. Other suggestions for side dishes include a green garden salad, Mexican-style slaw, corn salad, gazpacho soup, or grilled corn.

Ingredients

For Marinade:

  • 1/4 cup olive oil

  • 4 tablespoons lime juice

  • 2 teaspoons ground cumin

  • 2 teaspoons Worcestershire sauce

  • 2 teaspoons onion powder

  • 2 teaspoons chili powder

  • 2 teaspoons paprika

  • 1 teaspoon dried oregano

  • 1/2 teaspoon garlic powder

  • 2 teaspoons kosher salt

  • 1 teaspoon black pepper

For Tacos:

  • 1 1/2 pound tri-tip steak, cut in half lengthwise

  • 10 to 12 corn tortillas

  • 1 1/2 cups guacamole

  • 1 cup pico de gallo

  • 1/4 cup cilantro, finely chopped, optional

Steps to Make It

  1. Gather the ingredients.

    Tri-Tip Steak Tacos ingredients

    The Spruce / Abbey Littlejohn

  2. Combine oil, lime juice, cumin, Worcestershire, onion powder, chili powder, paprika, dried oregano, garlic powder, salt, and pepper in a bowl.

    Combine the marinade ingredients in a bowl

    The Spruce / Abbey Littlejohn

  3. Place tri-tip pieces into a resealable plastic bag. Pour marinade over meat, seal bag, and massage marinade into meat. Refrigerate for 4 to 8 hours.

    marinade and steak in a plastic bag

    The Spruce / Abbey Littlejohn

  4. Preheat grill. Remove meat from bag and place onto grill. Discard marinade.

    steak on the grill

    The Spruce / Abbey Littlejohn

  5. Cook tri-tip for 20 minutes, turning occasionally.

    steak cooking on the grill

    The Spruce / Abbey Littlejohn

  6. During last half of cooking, wrap tortillas in aluminum foil and add to grill. Turn over a few times while tri-tip is cooking. Once beef has reached desired doneness, remove both steak and tortillas from grill. Rest meat for 5 minutes before carving.

    tortillas wrapped in aluminum foil and steak on the grill

    The Spruce / Abbey Littlejohn

  7. After resting, transfer steak to a cutting board. Thinly slice steak on the bias (against the grain).

    sliced steak on a cutting board

    The Spruce / Abbey Littlejohn

  8. To assemble tacos, simply add a few slices of grilled tri-tip to a tortilla. Top each taco with guacamole, pico de gallo, and a sprinkle of cilantro. Fold the tortillas and enjoy. Serve with your favorite sides.

    Tri-Tip Steak Tacos

    The Spruce / Abbey Littlejohn

Nutrition Facts (per serving)
736 Calories
48g Fat
39g Carbs
41g Protein
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Nutrition Facts
Servings: 5
Amount per serving
Calories 736
% Daily Value*
Total Fat 48g 61%
Saturated Fat 13g 65%
Cholesterol 132mg 44%
Sodium 1109mg 48%
Total Carbohydrate 39g 14%
Dietary Fiber 10g 35%
Total Sugars 3g
Protein 41g
Vitamin C 19mg 96%
Calcium 117mg 9%
Iron 5mg 28%
Potassium 1094mg 23%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)