Juicy Blackstone Steak Tacos with Charred Onions and Lime

Tacos are a favorite at our house — they’re quick to prepare, easy to customize, and perfect for feeding a crowd. Cooking steak on a Blackstone griddle gives a great sear from the large, flat surface and makes it simple to warm tortillas and finish toppings at the same time.

If you prefer, you can adapt this method for other cuts like sirloin or ribeye, or switch to flour tortillas or lettuce wraps for a low-carb option. The technique is the same: season, sear, rest, slice against the grain, and assemble.

Why We Love This Recipe

This steak taco recipe is quick, straightforward, and ideal for busy weeknights or casual gatherings. Each person can build their tacos exactly how they like them, and the griddle keeps everything moving — cook the steak, warm the tortillas, and add toppings without extra pans.

The spice blend is small but aromatic, enhancing the natural beef flavor without overpowering it. Letting the steak rest before slicing keeps the meat juicy, and cutting against the grain ensures tender bites perfect for tacos.

Ingredients

• Skirt steak or flank steak – about 2 pounds (or your preferred cut)
• Avocado oil – 2 tablespoons (or another high smoke point oil)
• Chili powder – 1 tablespoon (add more for extra heat)
• Ground cumin – 1 teaspoon
• Garlic powder – 1 teaspoon
• Salt and black pepper – 1 teaspoon salt, 1/2 teaspoon pepper
• Dried oregano, onion powder, smoked paprika – each 1/2 teaspoon
• Ground cinnamon – 1/8 teaspoon (optional, adds depth)
• Small corn tortillas – about 12
• Diced tomatoes, diced red onion, chopped fresh cilantro – for topping
• Lime wedges – for serving

See the recipe card below for exact amounts and step-by-step instructions.

How to Cook Steak Tacos on the Blackstone Griddle

Step 1 – Combine the chili powder, cumin, garlic powder, salt, black pepper, oregano, onion powder, smoked paprika, and ground cinnamon in a small bowl.

Step 2 – Rub the steak with avocado oil, then press the spice mixture evenly onto both sides of the meat so it adheres well.

Step 3 – Preheat the Blackstone griddle to high heat. Place the steak on the hot surface and sear for about 3–4 minutes per side for medium-rare. Adjust the time for your preferred doneness.

Step 4 – Remove the steak and let it rest on a cutting board for about 5 minutes to lock in the juices.

Step 5 – While the steak rests, warm the corn tortillas on the griddle for about 30 seconds per side until soft and pliable.

Step 6 – Slice the steak against the grain into thin strips. Assemble tacos by placing steak on warm tortillas and topping with diced tomatoes, red onion, and chopped cilantro. Serve with lime wedges.

Expert Tips

• Dry rub: Apply the rub to both sides of the steak after oiling it so the spices stick and form a crust when seared.
• Preheat the griddle: A very hot surface creates a better sear and more flavor. Let the griddle come fully up to heat before adding the meat.
• Rest the steak: Allowing the steak to rest for several minutes keeps the juices in the meat and prevents dry slices.
• Slice properly: Always cut against the grain for the most tender bite-size strips.

Serving Suggestions

Serve these steak tacos with simple grilled sides for an easy, complete meal. Popular options include grilled vegetables, Spanish rice, or refried beans. Top tacos with homemade salsa, a squeeze of fresh lime, diced avocado, or a dollop of sour cream. For a lighter option, serve sliced steak over a green salad instead of tortillas.

Skirt steak or flank steak are ideal because they are flavorful and cook quickly on the griddle. Sirloin or ribeye also work well if you prefer a different cut.

Slice the steak thinly across the grain into uniform strips. Cutting against the grain shortens the muscle fibers and makes the meat more tender.

Small white corn tortillas are traditional and work great. You can also use flour tortillas, street-taco size tortillas, or lettuce leaves for a low-carb option.

Storing and Reheating Tips

• Storing: Keep leftover steak and toppings in airtight containers in the refrigerator for 4–5 days.
• Reheating: Reheat steak gently on the stovetop, on the griddle, or in short bursts in the microwave to avoid drying it out. Warm tortillas separately.
• Freezing: Cooked steak freezes well in freezer-safe containers for up to 3 months. Thaw overnight in the fridge before reheating.

Blackstone Steak Tacos