Steak and goat cheese tacos are a rich, savory twist on classic tacos, featuring juicy, seasoned steak, creamy and tangy goat cheese, and fresh toppings all wrapped in warm tortillas. This combination works because the bold, earthy flavor of goat cheese perfectly complements the hearty, beefy taste of the steak, while a squeeze of lime and crunchy vegetables keep it bright and balanced. It’s an easy weeknight dinner that feels special enough for a weekend fiesta.
Ingredients
- 1 lb (450 g) flank steak or skirt steak
- 2 tablespoons (30 ml) olive oil, divided
- 2 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon ground cumin
- 1/2 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Juice of 1 lime, plus wedges for serving
- 8 small flour or corn tortillas (6-inch/15 cm)
- 4 oz (115 g) soft goat cheese, crumbled
- 1 cup (150 g) cherry tomatoes, halved
- 1/2 small red onion, thinly sliced
- 1/4 cup (10 g) fresh cilantro leaves, chopped
- 1 jalapeño, thinly sliced (optional)
Instructions
- Marinate the steak: In a small bowl, mix 1 tablespoon (15 ml) olive oil, minced garlic, chili powder, cumin, smoked paprika, salt, pepper, and lime juice. Place the steak in a shallow dish or zip-top bag, pour the marinade over it, and turn to coat. Cover and refrigerate for at least 1 hour, or up to 4 hours for more flavor.
- Prep the toppings: While the steak marinates, prepare the toppings: halve the cherry tomatoes, thinly slice the red onion, chop the cilantro, and slice the jalapeño if using. Crumble the goat cheese and set everything aside.
- Cook the steak: Remove the steak from the marinade and let any excess drip off. Heat the remaining 1 tablespoon (15 ml) olive oil in a large skillet over medium-high heat until shimmering. Add the steak and cook for 4–6 minutes per side for medium-rare, or until it reaches your desired doneness. For food safety, the USDA FSIS safe minimum internal temperature for whole cuts of beef is 145°F (63°C) with a 3-minute rest.
- Rest and slice: Transfer the steak to a cutting board and let it rest for at least 5 minutes (this allows juices to redistribute). Then slice thinly against the grain.
- Warm the tortillas: While the steak rests, warm the tortillas in a dry skillet over medium heat for about 30 seconds per side, or wrap them in foil and warm in a 350°F (175°C) oven for 5–10 minutes.
- Assemble the tacos: Divide the sliced steak among the warm tortillas. Top with crumbled goat cheese, cherry tomatoes, red onion, cilantro, and jalapeño slices if desired. Serve immediately with lime wedges on the side.
Tips
- Don’t skip the rest: Letting the steak rest before slicing is crucial—it keeps the meat juicy and prevents it from drying out. Slice against the grain for maximum tenderness.
- Adjust the heat: If you prefer a milder taco, remove the seeds and membranes from the jalapeño before slicing, or omit it entirely. For more heat, add a pinch of cayenne to the marinade.
- Tortilla choice: Corn tortillas offer a more traditional flavor and are gluten-free, while flour tortillas are softer and sturdier. Warm them properly—cold tortillas crack and break.
- Make it ahead: You can marinate the steak up to 4 hours in advance, but don’t go longer, as the acid in the lime juice can make the meat mushy.
Serving Suggestions
These tacos are fantastic on their own, but they pair beautifully with a side of Mexican rice, refried beans, or a simple black bean salad. For a lighter option, serve with a crunchy slaw or grilled corn on the cob. A cold beer or a margarita makes a great accompaniment for adults.
Variations
- Chicken version: Swap the steak for boneless, skinless chicken thighs or breasts. Cook to a safe minimum internal temperature of 165°F (74°C).
- Add avocado: Sliced or mashed avocado adds creaminess and pairs well with goat cheese.
- Make it spicy: Add a drizzle of chipotle crema (mix sour cream with adobo sauce from canned chipotles) or a few dashes of hot sauce.
- Vegetarian option: Replace the steak with grilled portobello mushrooms or roasted sweet potatoes for a hearty meatless version.
Storage and Reheating
Store leftover steak and toppings separately in airtight containers in the refrigerator for up to 3–4 days. The goat cheese can be kept in its original packaging or a covered container. To reheat, slice the steak thinly and warm it in a skillet over medium heat with a splash of water or broth to prevent drying. Warm tortillas individually in a dry skillet or microwave. Assemble fresh tacos with the reheated components. Avoid reheating assembled tacos, as they can become soggy.
Frequently Asked Questions
Can I use a different cut of steak? Yes, sirloin, ribeye, or even beef tenderloin work well. Just adjust cooking time based on thickness, and always let the meat rest before slicing.
How do I know when the steak is done? Use a meat thermometer inserted into the thickest part. For medium-rare, aim for 135°F (57°C) and let it rest; it will rise to 145°F (63°C) during resting. For medium, cook to 150°F (66°C) and rest.
Can I make these tacos gluten-free? Absolutely—use corn tortillas, which are naturally gluten-free. Ensure your spices and other ingredients are certified gluten-free if needed.
What if I don’t like goat cheese? Substitute feta, cotija, or even a sharp cheddar. Feta is closest in tanginess, while cotija is saltier and crumblier.
Can I grill the steak instead of pan-searing? Yes, grill over medium-high heat for the same time per side, or until it reaches your desired doneness. The marinade works great for grilling too.
Is it okay to marinate overnight? It’s not recommended—the lime juice will start to break down the meat’s texture, making it mushy. Stick to 1–4 hours.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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