Grilled Steak Tacos
- By Amy Dong
- Updated Jun. 27, 2025
I always keep this Grilled Steak Tacos recipe on hand for backyard cookouts. The marinated steak turns out tender and juicy, and the salsa is bright and zesty. Your eaters will love the big flavors in this recipe.
In This Article
This post may contain affiliate links, at no additional cost to you.
Amy’s Notes
I love firing up the grill for these Grilled Steak Tacos. They’re always the first thing to disappear at any cookout. Here’s why they’re such a win:
- Deliciously Bold Flavor: The pineapple juice and soy marinade adds a sweet and savory flavor that’s tropical and bright. It will remind you of our Hawaiian Huli Huli Chicken.
- The Fresh Salsa Seals the Deal: That pineapple salsa with lime and cilantro brings just the right balance of juicy, sweet, and tangy. I love how refreshing it is with the grilled steak, a lot like this Mango Salsa.
- Easy to Prep Ahead: I usually marinate the steak and make the salsa the day before. It makes dinner come together quickly, especially if we’re hosting a cookout or taco night.
- Tender, Flavorful Steak Every Time: Boneless New York steaks are my favorite for this recipe because they cook quickly and always turn out tender. A short rest after grilling keeps all the juices locked in.
- Perfect for Summer Gatherings: These tacos are a hit for any outdoor meal. Add a side of chips and salsa, and pour some Hawaiian Mai Tai for a dinner that feels like a mini vacation.
Key Recipe Ingredients
- Boneless New York Steaks – Rich, tender, and perfect for grilling, these steaks soak up the sweet and savory marinade and cook quickly to juicy perfection.
- Pineapple Juice – It helps tenderize and flavor the steak, and provides that Hawaiian flavor. Plus, leftover pineapple juice is aces for Mai Tai.
- Soy Sauce – Adds deep umami flavor and savory balance to the sweet and tangy marinade. Be sure to use regular strength for best results.
- Fresh Ginger, Garlic & Onion – This aromatic trio forms the flavorful base of the marinade, giving the steak bold and fragrant island-inspired character.
- Pineapple Salsa – A mix of crushed pineapple, tomato, red onion, cilantro, and lime juice adds bright, sweet contrast and tropical freshness to each taco.
Substitutions And Variations
Here are some of our favorite substitutions and variations:
- Steak Options: Boneless New York strip steaks are tender and flavorful, but you can also use flank steak, skirt steak, or sirloin. Just be sure to slice against the grain after grilling for maximum tenderness.
- Sugar Variations: Granulated sugar balances the acidity in the marinade. Brown sugar or honey can be used instead and will add a bit more richness.
- Salsa Mix-Ins: The pineapple salsa is fresh and vibrant, but feel free to add diced mango, avocado, or jalapeño for extra heat or creaminess.
Step-By-Step Recipe Instructions
- Whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and sesame oil until well blended. This ensures the sugar dissolves fully and the marinade becomes smooth and balanced.
- Pat the steaks dry and pierce them all over with a fork, then lightly salt and submerge in the marinade. Drying and piercing the meat allows the marinade to soak in and flavor the steak more deeply.
- Toss together the salsa ingredients and chill until ready to serve. This lets the flavors meld and keeps the salsa cool and refreshing for topping the tacos.
- Grill the marinated steaks over medium-high heat just until medium-rare, then let rest before slicing thinly. Cooking quickly and resting allows the meat to stay juicy and tender.
- Warm the tortillas and serve with sliced steak and salsa. Keeping everything fresh and hot at serving time brings out the full flavor and texture of the tacos.
For full list of ingredients and instructions, see recipe card below.
How To Prep Ahead
Take a look at our best prep-ahead strategies for this recipe:
- Marinate Overnight: Pierce and season the steaks, then marinate them several hours ahead or overnight for the best tenderness and taste. Flip halfway through marinating if the steaks aren’t fully submerged.
- Make the Salsa in Advance: The pineapple salsa can be made the day before and kept chilled. Let it sit at room temp for 10 to 15 minutes before serving so the flavors come alive.
What To Serve with Grilled Steak Tacos
Sides
- These tacos taste great alongside some Hawaiian Macaroni Salad. We love how the Hawaiian flavors work beautifully together.
- We love also serving Grilled Steak Tacos with a scoop of Mexican Street Corn Salad (Esquites). The charred corn, creamy dressing, and crumbly cheese work great with the tacos.
Cocktails
- We love sipping a Mango Margarita with these tacos. The tropical notes echo the pineapple salsa and help keep things light and festive.
- A classic 3-Ingredient Lemonade Margarita or 5-Ingredient Paloma Cocktail is always a hit for backyard gatherings.
Other Tex Mex Mains
- If you’re feeding a bigger group, serve these tacos alongside Carnitas Burrito Bowls or Sheet Pan Chicken Fajitas for variety.
- Mexican Pasta Bake also pairs well when you’re looking for something warm and cheesy to round out the meal.
Did you make this?
Please give us a rating and comment below. We love hearing from you!
Grilled Steak Tacos
These Grilled Steak Tacos are hugely flavorful and an instant hit. The marinaded steak is tender and succulent. This pineapple salsa makes you feel like you're in Maui.
Ingredients
For the Marinated Steaks
- ½ cup chopped onion
- 6 garlic cloves, chopped
- 1 piece fresh ginger, about 1-inch, peeled and chopped
- 2 cups pineapple juice
- ½ cup soy sauce, regular strength
- ½ cup granulated sugar
- 5 tablespoons apple cider vinegar
- 1 tablespoon Asian sesame oil
- table salt
- 4 steak, NY steak, boneless, about 1 inch thick
Salsa
- 1 large vine-ripened tomato, seeded and diced
- ½ red onion, diced
- 20 oz diced pineapple, or crushed, drained
- ¼ cup freshly chopped cilantro
- 1 fresh lime, juiced
- 2 teaspoons pure honey
- ½ teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
Optional:
- freshly chopped cilantro , for garnish
- lime slices, for garnish
- corn tortillas, soft
Instructions
- Marinade the Steaks (do ahead): In a large bowl, whisk together the onion, garlic, ginger, pineapple juice, soy sauce, sugar, vinegar, and Asian sesame oil. Whisk until sugar is dissolved and marinade is well incorporated. Marinade can be prepared up to 24 hours ahead of time.
- Use paper towels to thoroughly pat-dry the steaks. Use a fork to pierce steaks throughout. Lightly sprinkle on both sides with table salt.
- Toss steaks in bowl of marinade to coat well. Cover and chill several hours or overnight. Be sure to turn pieces over halfway through, if all pieces aren't completely immersed in marinade.
- Make the Salsa: Combine all salsa ingredients in a bowl, toss well, and let chill until ready to use. This can be done up to 24 hours ahead of time.
- Grease and heat outdoor grill (or indoor grill pan) to medium-high. Remove steaks from marinade and grill (basting with marinade as desired) taking care not to over-cook, until medium-rare, about 2 to 3 min/side, but cook time largely depends on your grill heat and thickness of your steaks.
- Discard any remaining marinade. Let cooked steaks rest at room temp 5 minutes, then slice thinly.
- Serve with salsa with soft corn tortillas, garnishing as desired.
Notes
- This recipe makes a wonderful steak all by itself, too. You can serve the flavorful steaks alongside rice, potatoes, or with salad.
- Use boneless New York strip steaks for reliably tender, flavorful results. If you prefer flank steak, just be sure to slice it thinly against the grain after cooking.
- Marinate the steaks for several hours or overnight to let the flavors fully absorb. Be sure to turn the steaks halfway through if they’re not fully submerged.
- Grill the steaks over medium-high heat just until medium-rare. This keeps the meat tender and juicy. Overcooking will make the steak tougher.
- Let the grilled steaks rest for at least 5 minutes before slicing. This keeps the juices inside the meat and prevents it from drying out.
- Use Asian toasted sesame oil, not plain sesame oil. It has a darker color and deeper aroma, and adds incredible richness to the marinade.
- Make the pineapple salsa ahead of time and chill it. This gives the flavors time to develop and makes serving a breeze during cookouts or gatherings.
- If needed, check that soy sauce is gluten-free – tamari soy sauce certified GF.
- This recipe is part of our Grill and BBQ Recipes Collection.
- These tacos taste great alongside some Hawaiian Macaroni Salad and some Hawaiian Mai Tai.
Nutrition (per serving)
Calories: 291kcal | Carbohydrates: 50.7g | Protein: 15.4g | Fat: 3.5g | Saturated Fat: 0.6g | Cholesterol: 41.4mg | Sodium: 449.1mg | Fiber: 1.9g | Sugar: 44.8g
Frequently Asked Questions
What type of steak works best for grilled steak tacos?
Flank steak is popular for steak tacos. However, I most often reach for boneless New York steaks, as it’s my favorite for tenderness and flavor.
How long should I marinate the steak?
Marinate the steaks for at least several hours, but overnight is ideal. The pineapple juice and aromatics need time to tenderize the meat and infuse it with bold flavor.
Why do I need to pierce the steaks with a fork before marinating?
Piercing the steaks allows the marinade to penetrate deeper, resulting in more flavorful and tender meat throughout.
Can I grill the steaks indoors?
Yes. A stovetop grill pan or cast iron skillet works well if an outdoor grill isn’t available. Make sure the pan is hot and lightly greased for best results.
How long does the grilled steak and salsa keep?
The cooked steak can be stored in the fridge for up to 3 days. The salsa also keeps well for a couple of days. Store them separately in airtight containers.
More to Cook And Eat
- Hawaiian Chicken Tacos – These Hawaiian Chicken Tacos are deliciously inspired by the flavors I devoured during my holidays in Maui. Tender, juicy, and bold-flavored, these Hawaiian tacos taste like a tropical dream.
- Chicken Tinga Tacos – Chicken Tinga Tacos are tender, saucy, and teeming with flavors the whole family will love. You’ll have these chicken tinga tacos on the table in just 30 minutes!
- Carne Asada Tacos – These carne asada tacos are juicy, flavorful, and boldly flavorful. They’re easy enough for a weeknight, but impressive enough to steal the show at your next gathering.
- Crispy Baja Fish Tacos – Crispy Baja Fish Tacos with Creamy Lime Sauce are so yummy, they’re sure to become a fast family favorite! They’re a healthy and tasty addition to your Tex-Mex menu.