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Garlic Butter Honey BBQ Beef Tacos

Garlic butter honey BBQ beef tacos with caramelized, glossy BBQ glaze and garlicky butter coating every thin-sliced flank steak bite. Quick skillet cooking and warm flour tortillas make these tacos ideal for weeknight taco cravings.
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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Course: Main
Cuisine: Mexican-Fusion
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Beef and glaze
  • 2 lb flank steak Sliced thin against the grain.
  • 6 tbsp butter
  • 8 garlic cloves Minced.
  • 0.5 cup BBQ sauce
  • 3 tbsp honey
  • 2 tbsp lime juice
  • 1 tsp smoked paprika
  • 0.25 salt To taste.
  • 0.25 pepper To taste.
Toppings and tortillas
  • 8 flour tortillas
  • 0.33 cup fresh cilantro Diced.
  • 0.25 cup diced onion
  • 1 lime wedges For serving.

Equipment

  • 1 cast iron skillet

Method
 

Caramelize the beef
  1. Heat 2 tablespoons butter in a large skillet over high heat until sizzling. Season the flank steak slices with salt, pepper, and smoked paprika.
  2. Cook the beef in batches for 3-4 minutes until browned. Transfer the browned beef to a plate while you finish the rest.
  3. Add the remaining butter and minced garlic to the skillet and sauté for 1 minute until fragrant. Return the beef to the skillet.
  4. Add BBQ sauce, honey, and lime juice to the skillet, then toss to coat. Cook for 3-4 minutes until caramelized and glossy.
Warm and assemble tacos
  1. Warm the flour tortillas in a dry skillet until pliable. Alternatively, warm directly over a gas flame for quick blistering.
  2. Fill each tortilla with the garlic butter honey BBQ beef. Top with fresh cilantro, diced onion, and a squeeze of lime juice.

Notes

Pro tip: slice the flank steak thin against the grain so it browns fast and stays tender during the 3-4 minute caramelization. Store leftover beef in an airtight container in the refrigerator for up to 3 days; reheat in a skillet to loosen the glaze. Freezing is yes—freeze the beef (without tortillas and toppings) for up to 2 months and thaw overnight in the fridge. For a lighter option, use reduced-sugar BBQ sauce and reduce honey to 2 tbsp while keeping the same cooking time.