Crispy Steak Tacos with Poblano Sauce and Pico de Gallo

If you are looking for an easy taco recipe that brings bold flavor and serious crunch, these Crispy Steak Tacos deliver. Made in partnership with J Squared Eatz, this recipe features Bianco & Sons House Marinated Sirloin Beef Tips, layered with juicy, perfectly cooked steak, melty cheese, and a golden, crispy tortilla.

Finished with fresh pico de gallo and a creamy poblano sauce with just the right amount of heat, these tacos strike the perfect balance of rich, bright, and satisfying. They come together quickly, making them perfect for weeknight dinners, casual entertaining, or anytime you want a restaurant worthy taco night at home.

Prep Time: 10 to 15 minutes | Cook Time: 25 to 30 minutes | Total Time: 35 to 45 minutes
Serves: 2

INGREDIENTS

• 1 lb Bianco and Sons House Marinated Sirloin Beef Tips

Creamy Poblano Sauce

• 1 whole poblano
• 1 whole jalapeno
• 1/2 bunch cilantro
• Juice of 1/2 lime
• 2 garlic cloves, grated
• 2 tablespoons buttermilk
• 1/4 cup sour cream
• Olive oil
• Salt and pepper to taste

Pico de Gallo

• 1/2 red onion, small dice
• 1 large tomato, medium dice
• 1/2 bunch cilantro, finely chopped
• Juice of 1/2 lime
• 1 tablespoon olive oil
• Salt and pepper to taste

For the Tacos

• 4 flour tortillas, 6 inch
• 16 oz cheddar, freshly shredded
• Chopped cilantro
• Butter for grilling
• Lime wedges

METHOD

1. Heat a griddle or cast iron pan over medium high heat 
2. Add olive oil to the pan and char the poblano and jalapeno on all sides until blistered 
3. Transfer peppers to a bowl and cover to steam 
4. Once cooled, remove stems and seeds, then roughly chop and add to a blender 
5. Add cilantro, lime juice, garlic, buttermilk, sour cream, salt, and pepper, then blend until smooth. Set aside 
6. In a bowl, combine red onion, tomato, cilantro, lime juice, olive oil, salt, and pepper. Mix well and refrigerate until ready to use 
7. Cook the beef tips to medium rare, then let rest for 5 to 10 minutes. Slice into thin strips 
8. Heat a griddle or cast iron pan over medium heat and add butter to coat the surface 
9. Place two tortillas in the pan and top each with cheese 
10. Add sliced beef to each tortilla and allow the cheese to melt 
11. Fold tortillas over to form tacos and continue cooking until the cheese is fully melted and the tortillas are crispy 
12. Transfer to a sheet pan with a wire rack and repeat with remaining tortillas

TO SERVE

• Open the tacos and top with pico de gallo and creamy poblano sauce.
• Finish with chopped cilantro and a squeeze of fresh lime.