This recipe for Whole30 Steak Tacos takes a marinated strip loin steak and tops it with a homemade peach pico de gallo for a balance of sweet and savory flavors. Add it to your favorite tortillas or lettuce cups for a flavorful Whole30 compliant meal.
There are a million ways to eat a steak, but one of my favorite ways is to turn it into a protein that is perfect for tacos. These tacos do not sacrifice flavor and are the perfect warm-weather meal to serve as a weeknight dinner or to guests!
Striploin steak is marinated in a mix of simple ingredients to give it flavor and to help tenderize the meat. After it’s grilled and sliced, it’s topped with a homemade peach pico de gallo using fresh in-season ingredients.
The fresh salsa helps cut through the beefy flavor of the meat making it the perfect combination of sweet and savory flavors. Stuff inside your favorite tortillas or spoon inside lettuce cups for a healthy Whole30 and low-carb meal!
Why You’ll Love This Recipe
You can use any steak you like in this recipe.
Serve it Whole30 style or use tortillas for a decadent dinner.
NY Striploin Beef – This is my favorite cut to use for these tacos, but feel free to use your favorite!
Olive Oil – Helps the marinade hold all the ingredients.
Cilantro – Adds a bold fresh herb flavor.
Garlic – Infuses the steak with the flavor of fresh garlic.
Fresh Citrus Juice – Freshly juiced lime and oranges add acidity to help tenderize and flavor the steak.
Seasonings – You’ll need chili powder, cumin, salt, and pepper as dry seasonings to flavor the steak.
Peach Pico De Gallo:
Yellow Peaches – Adds a natural sweetness and succulent juicy texture. In winter when peaches are not available, feel free to substitute mango!
Roma Tomatoes – Gives texture, acidity, and a pop of red color, usually reliably flavorful year round.
Serrano Peppers – Adds a kick of heat to this condiment.
Red Onion – Infuses the pico de gallo with mild onion flavor and crunch.
Cilantro – Helps give a fresh herb taste.
Olive Oil – Binds everything together to incorporate the flavors.
Lime Juice – Adds freshness and acidity.
Salt & Pepper – Balances and enhances all the flavors.
Instructions
Assemble the marinade: Mix the salt, pepper, chili powder, and cumin powder in a small bowl well. Juice the citrus, add the olive oil and cilantro to another bowl and mix until well combined.
Marinate the steak: Pat the steak dry with a towel, and then generously season the steak with the entire dry seasoning mixture. Pour the citrus, garlic, cilantro, and oil marinade and the remaining citrus peels into a bag to marinate with the seasoned steak. Remove as much air as possible to ensure the steak is completely submerged. Marinate anywhere from 4-8 hours.
Assemble the pico de gallo: Dice the peaches, tomatoes, red onion, and chop the cilantro. Add to a bowl with the remaining ingredients and stir until all the ingredients are incorporated, store in the fridge until you’re ready to use.
Grill the marinated steak: Remove the steak from the refrigerator and the marinade 30 minutes prior to grilling to come towards room temperature. Preheat the to high heat. Once the grill is hot, put the steak on direct high heat, close the top and let grill for approximately 2 minutes. Flip it over halfway and finish with approximately 2 more minutes for medium-rare. Confirm an internal temperature between 130- 135 degrees with a thermometer. Let the meat rest for 5-10 minutes before slicing to retain its juices.
Assemble the steak tacos: Add sliced steak to warmed tortillas or inside lettuce cups. Top with peach pico de gallo. Enjoy!
From Whole30 To Decadent
If you’re not doing a Whole30 reset, you can customize this meal to fit your personal dietary needs using the following ideas and variations.
Use tortillas. You can use flour, corn, or your favorite grain-free or gluten-free taco shells to make these steak tacos.
Spruce up the pico de gallo. Add in some charred corn or black beans to the pico de gallo for a high protein and fiber boost.
Make a steak taco bowl. Add your favorite rice or grain to a bowl and add the steak and peach pico de gallo along with guacamole and your favorite burrito fillings.
Low carb burrito bowls. Serve on a bed of cauliflower rice and use your favorite toppings.
Don’t like steak? Feel free to use chicken breast, chicken thighs or salmon filet.
Chopped mango can be used in place of diced peaches in the pico de gallo for a tropical flavor.
Recipe Tips
If you notice the steak changes color while marinating. The acidity in the lime juice will make the exterior of the steak change color, but the flavor penetrates, and once cooked with fabulous searing it will be perfect.
Choosing the right peaches and tomatoes for the pico de gallo is key to getting a proper texture. You’ll need to find peaches and tomatoes that have just ripened and aren’t too ripe. They should give in to pressure but still be firm.
If you don’t have time to marinate the steak, you can get away with a 30-minute marinade, but more time will yield a better flavor and texture.
Use an indoor grill pan to sear and cook the steak if you don’t have access to an outdoor grill.
Letting the meat rest after grilling is essential to keep it tender on the inside. Giving it a chance to rest after the hot grill will help redistribute the natural juices inside.
Storing & Reheating
Storing: Leftover pico de gallo can be stored in an airtight container in the fridge for 3-4 days. The steak will also last 3-4 days in an airtight container.
Reheating: The best way to reheat leftover steak from steak tacos is to add it to a skillet over medium-low heat. Add a splash of beef broth and gently steam it until it’s warmed through.
FAQ
What is the best steak for steak tacos?
You’ll want to use a flank steak, skirt steak, or strip loin as these cuts take marinade very well and slice very easily after cooking.
How do you make steak tender?
The best way to make steak tender is to marinate it with an acid-base coming from citrus or vinegar. This recipe uses a perfect marinade to keep the steak nice and tender.
What’s the difference between pico de gallo and salsa?
Pico de gallo is made from freshly chopped ingredients whereas salsa is made with cooked ingredients and has more of a liquid consistency.
