Grilled Steak Tacos

August 10, 2020

There are endless possibilities when it comes to steak tacos. Each step of the process leaves room for creativity, whether that means marinating, grilling, pan-searing, or piling the steak with toppings. Here, we let the beefy flavor stand out by simply seasoning with salt and pepper. Making everything from the flour tortillas to the salsa verde from scratch makes this a stand out recipe. If you prep everything in advance, you can whip up this meal on any weeknight in a snap.

Grass-fed, grass-finished steak (flat iron, skirt, sirloin tip, flank)

Tomatillo salsa verde
Pinto beans
Flour tortillas
Pickled or raw onions


  1. Let your steak sit in the fridge at least overnight and up to four days for better searing.
  2. 40 minutes before you’re ready to cook the steak, season it liberally on all sides with kosher salt and pepper and allow it to come to room temperature.
  3. Heat your grill to medium high or get your cast iron ripping hot with a neutral oil. Cook steak until medium rare, about 2 minutes per side. Use a thermometer to determine the doneness of your steak.
  4. Let it rest for 5 minutes, then cut into thin strips. 
  5. Gather all of your taco ingredients, assemble, and enjoy!

Recipe by Local Roots team member Phoebe Tran

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