Feeds: 4 | Prep: 15 minutes | Cook: 25 minutes
There's a reason street tacos have staying power. Corn tortillas, well-seasoned meat, raw onion, cilantro, a squeeze of lime—that's it. No fuss, no overthinking. Just honest food that works.
This recipe puts our top round steak to good use. It's a lean cut that benefits from high heat and a quick cook, then gets diced small so every bite has the right texture. The grilled onions add an earthy sweetness that plays well against the char on the meat.
Round it out with smoky black beans, rice, and crumbled cotija, and you've got a weeknight taco spread that feels like an event.
What You'll Need
For the Tacos
- 1 lb top round steak
- 2 medium white onions, sliced into ½-inch rounds
- 8 corn tortillas (or more—no judgment)
- 2 tbsp avocado or olive oil
- Fresh cilantro
- 2 limes, cut into wedges
- Salt and pepper
For the Smoky Black Beans
- 1 can black beans
- 2 cups frozen corn
- ⅓ cup chicken stock
- 1 tbsp smoked paprika
- 1 tsp garlic powder
- Salt and pepper
For Serving
- 1 cup rice, cooked according to package directions
- 5 oz cotija cheese, crumbled or diced small
- Guacamole (if you'd like)
- Hot sauce (for those who want heat)
How to Make It
This recipe has a few components running at once, but nothing complicated. Here's the order that keeps everything warm and ready at the same time.
Step 1: Start the Rice
Rice takes the longest passive cook time, so get it going first.
Rinse 1 cup of rice under cold water until the water runs mostly clear (this removes excess starch and prevents gummy rice). Combine the rice, 2 cups water or stock, ½ tsp salt, and butter in a medium saucepan.
Bring to a boil, then immediately reduce heat to low, cover with a tight-fitting lid, and cook for 18 minutes. Don't lift the lid—the steam does the work. After 18 minutes, remove from heat and let sit, still covered, for 5 minutes. Fluff with a fork before serving.
Step 2: Make the Smoky Black Beans
While the rice cooks, get the beans going. They can simmer while you prep and grill. Combine the drained black beans, frozen corn, chicken stock, smoked paprika, and garlic powder in a small saucepan. Stir everything together and bring to a simmer over medium heat.
Let it cook for 8–10 minutes, stirring occasionally, until the corn is tender and the liquid has reduced slightly. The beans should be saucy but not soupy. Season with salt and pepper to taste. Keep warm over very low heat until you're ready to serve.
Step 3: Prep the Steak and Onions
While the beans simmer, prep your grill ingredients.
For the steak: Remove from the fridge and pat very dry with paper towels on all sides. Moisture is the enemy of a good sear—wet meat steams instead of browning. Let it sit at room temperature while you prep the onions (10–15 minutes is fine).
For the onions: Slice into ½-inch thick rounds, keeping them intact so they don't fall through the grill grates. You'll chop them after grilling.
Preheat your grill to medium-high heat (around 400–450°F). Make sure the grates are clean and lightly oiled.
Step 4: Season and Grill
Season the steak: Rub about 1 tablespoon of oil over both sides, then season generously with salt and pepper. Don't be shy—some seasoning will be lost to the grill.
Season the onions: Brush the remaining tablespoon of oil on the onion rounds, but don't salt them yet. Vegetables release moisture when salted before cooking, which prevents browning. Salt after.
Grill the steak: Place on the hot grill and cook for 3–4 minutes per side for medium-rare, or until the internal temperature reaches 130–135°F. Top round is lean, so anything past medium (145°F) will dry it out. Use an instant-read thermometer if you have one.
Grill the onions: Place alongside the steak and cook for 3–4 minutes per side, until softened and charred in spots. They can handle a bit more time than the steak.
Step 5: Rest, Dice, and Assemble
Rest the steak: Transfer to a cutting board and let it rest for 5 minutes. This allows the juices to redistribute—skip this step and they'll run all over your cutting board instead of staying in the meat.
Dice the onions: While the steak rests, roughly chop the grilled onions into small pieces. Now season them with a pinch of salt.
Dice the steak: Slice the rested steak into thin strips, cutting against the grain (perpendicular to the muscle fibers—this makes each bite more tender). Then cut those strips crosswise into small, bite-sized pieces. Taste a piece and add more salt if needed.
A Few Tips from the Butcher
On the cut: Top round is lean and flavorful, but unforgiving if overcooked. Keep it at medium-rare to medium, and cutting it small after grilling gives you the right texture for tacos. This isn't a cut you want to serve in thick slices.
On the tortillas: Corn is traditional. Take the time to warm them properly—cold tortillas crack and don't hold fillings well. Doubling up isn't just tradition; it's practical insurance against taco structural failure.
On the onions: Keeping them in thick rounds for grilling, then chopping after, gives you better char and easier handling than trying to grill already-diced pieces.
On timing: Everything can hang out and stay warm for a few minutes, so don't stress if the components finish at slightly different times. Keep the rice covered, the beans on low heat, and the steak tented loosely with foil while you finish up.
