Beef tacos combine outside round steak, gluten-free tortillas, salsa, sour cream, cheddar cheese, and refried beans into an easy taco night dinner. The steak is seared until browned, sliced thinly, and tucked into warm tortillas with your favorite toppings. For a cheaper, and more classic option, use ground beef.
Serve with gluten-free tortilla chips for extra crunch and a complete meal.
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1. Remove the outside round steak from the refrigerator 15–20 minutes before cooking. Pat dry with paper towel and season both sides generously with salt and pepper.
2. Heat a large skillet over medium-high heat until very hot. Add a light drizzle of oil and allow it to shimmer.
3. Place the steak in the hot skillet and sear 3–4 minutes without moving it, until a deep brown crust forms.
4. Flip and cook an additional 3–4 minutes for medium doneness. Adjust time slightly depending on thickness. Cook until internal temperature reaches 135–140°F for medium.
5. Remove steak from the skillet and let rest 5–10 minutes to allow juices to redistribute.
6. While the steak rests, warm tortillas in a dry skillet over medium heat for 30–45 seconds per side until soft and pliable.
7. Slice the rested steak thinly against the grain into strips.
8. Assemble tacos with sliced steak, salsa, sour cream, and any additional toppings. Serve immediately while warm.
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