Grill ArnieTex's Simple Tacos de Bistec

ArnieTex Shows Us How to Make Tacos de Bistec at Home

November 5, 2026

Few things beat a good taco de bistec. Juicy, charred steak chopped into bite-sized pieces, a freshly made corn tortilla, and a spoonful of salsa tatemada. Simple ingredients, done right. We're back in the kitchen with our friend ArnieTex, whose version of this taquería classic takes cues from the carne asada tradition (which they call fajitas in Texas).

The secret starts with a hot grill and a well-seasoned cut of meat (we're using bavette here, but you can substitute skirt steak if need be). Arnie uses 2 tablespoons each of his signature OG and Boom seasonings, but we've included a homemade blend if you're working with what's already in your pantry. Pile it all onto fresh tortillas made with our Masa Taquera, and you've got a taco night worth firing up the grill for, whatever the season.

Tacos de Bistec (Steak Tacos) with Salsa Tatemada

Arnie Segovia

Servings

8

Ingredients

For the Grilled Steak

1 whole bavette steak (also known as sirloin fajita or flap meat), 2½–3 lb
1 tbsp coarse kosher salt
2 tsp cracked black pepper
1 tsp granulated garlic
½ tsp granulated onion
¼ tsp cayenne pepper
¼ tsp chili powder

For the Salsa Tatemada

5 Roma tomatoes
2 jalapeños
¼ medium white onion
2 garlic cloves
1 dried guajillo chile, stems and seeds removed
5 dried chiles de árbol
½ tsp salt
Juice of ½ lime

For Serving

Corn tortillas
Diced red onion
Chopped cilantro

Directions

Prepare the Steak

Trim any excess fat and tough membrane from the bavette steak. Mix the spices together in a small bowl (or substitute the homemade spice blend for 2 tablespoons each of ArnieTex OG and Boom seasonings). Season the steak generously on both sides, pressing the spices into the meat. Cut across the grain into 2–3 manageable pieces and set aside.

Make the Salsa

Heat a skillet over medium heat. Char the tomatoes and jalapeños, turning occasionally, until blistered on all sides, about 5 minutes. Repeat with the onion and garlic, cooking for about 3 minutes. Lightly toast the guajillo and chiles de árbol for about 2 minutes, turning frequently to prevent burning.
In a molcajete, grind the garlic and salt into a paste. Work in the toasted chiles, followed by the charred onion and jalapeños. Grind the tomatoes one at a time until the salsa reaches a chunky consistency. Finish with lime juice and adjust the salt to taste.

Grill the Steak

Prepare a charcoal or gas grill for high heat, about 500–600°F. Grill the steak directly over the heat, flipping every 1–2 minutes to develop a good char. Cook until the internal temperature reaches 130–135°F for medium doneness.
Transfer the steak to a cutting board, loosely cover with foil, and rest for 10 minutes. Slice into strips, then chop into small, bite-sized pieces, taquería-style, and toss with any accumulated juices. Taste and adjust the seasoning as needed.

Make the Tacos

Warm the fresh tortillas on a hot comal or directly on the grill until soft and lightly toasted. Fill with the chopped steak, top with diced onion, cilantro and salsa tatemada, and serve immediately.

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Grill ArnieTex's Simple Tacos de Bistec

Masa Taquera

Tortilla Starter Kit

Molcajete

Tacos de Bistec (Steak Tacos) with Salsa Tatemada