Ancho and Garlic Rubbed Top Round Steak Tacos


Ingredients for the Rub

2 Tablespoons Dried Ancho Chile
1 Tablespoon Kosher Salt
1/4 Teaspoon Cinnamon
Pinch of Cayenne Pepper
2 Cloves of Minced Garlic


  • Combine instructions above in small bowl. Fillet the Top Round in half if it’s more than 1-inch thick. Apply olive oil to both sides of steak. Generously season with rub on all sides.
  • Start grill (we use a Traeger Pellet Grill) to high, at least 450F. Grill until internal temperature is 145F, or to preferred taste/texture. Time-wise, it can take 12 minutes per side. Shoot for a nice even sear on both sides.
  • Pull off the grill and let rest 10 minutes. Top each steak with a small dollop of butter just as the steak is coming off the grill for extra flavor.
  • Once rested, slice on a large cutting board with a sharp utility knife against the grain of the meat. Then use a meat cleaver to chop into smaller pieces for tacos.
  • We warm the tortillas in a cast iron skillet for 10 seconds per side on high, or in a toaster oven (if we’re pressed for time!).

For taco fixings, we like:

  • Diced white onion
  • Diced jalapeno (some seeds/veins left in for heat!)
  • Diced cilantro
  • Diced tomatoes
  • Sour cream
  • Finely Shredded Mexican Cheese
  • Quartered lemons to squeeze for zesty flavor

Like this recipe? Please leave us a comment below. Other great steak taco recipes we’ve tried: Traeger’s Mexican Skirt Steak Tacos and Flat Iron Steak with Smoke Roasted Salsa.

Check out more of our recipe collection.

Editor’s Note: This post contains affiliate links.

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