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Gluten free steak tacos with Greek salsa on a small plate with cucumbers and tomatoes

Steak Tacos with Greek Salsa (Gluten Free, Paleo)

  • Author: Chelsea at
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Entree
  • Method: Stovetop
  • Cuisine: Mediterranean


This steak taco recipe comes in three parts, but each section is definitely manageable. Consider making extra salsa —it's great with chips or even as its own side dish! Each recipe is gluten free, paleo, and nut free.



For the Paleo Tortillas

For the Steak

  • 1 pound flank steak
  • 1 tablespoon smoked paprika
  • 2 teaspoons sea salt
  • 1 teaspoon ground black pepper

For the Greek Salsa

  • 1/2 cup thinly sliced red onion
  • 1 1/2 tablespoons red wine vinegar
  • 2 cups diced tomatoes
  • 1 1/2 cups diced cucumber
  • 2 tablespoons chopped cilantro
  • 2 tablespoons sliced black olives


For the Tortillas

  1. Add cassava flour, arrowroot flour, and sea salt to a bowl and mix. Add olive oil and 3/4 cup water, stirring until a dough begins to come together. Gradually add more water, 1 tablespoon at a time, until a smooth dough forms. Knead the dough together using your hands, until you form a consistent, smooth ball.
  2. Separate the dough into 12 smaller balls. Line a tortilla press with parchment paper. Use the press as instructed to flatten the dough balls.
  3. Cook the tortillas in a cast iron skillet or griddle over medium-high heat for 45 seconds to 1 minute on each side. Repeat until all tortillas are made.
  4. Keep tortillas warm by wrapping them in linens. To reheat, dip the tortillas in water and warm in a skillet over medium heat for a few seconds on each side.

For the Steak

  1. Preheat the oven to 425 degrees F. Heat a cast iron skillet over medium-high heat.
  2. Combine smoked paprika, sea salt, and black pepper in a small dish. Rub all over the steak, getting into each nook and cranny of the meat. Add the steak to the cast iron skillet and cook for 2-3 minutes on each side. As soon as cooking is finished on the second side, carefully transfer the cast iron skillet to the preheated oven. Cook for an additional 3-5 minutes (3 minutes for a more rare steak, 5 minutes for a medium-rare steak).
  3. Remove steak from oven and transfer to a cutting board or plate to rest for at least 5 minutes. Slice thinly against the grain. If desired, cut each strip crosswise into bite-size pieces instead of long strips.

For the Greek Salsa

  1. While the steak is resting, prepare the salsa. Add red wine vinegar and sliced red onions in a medium bowl and let marinate for at least 5 minutes. Add cucumber, tomatoes, cilantro, and black olives, stirring to combine. Stir in feta, if using.
  2. Finally, assemble the tacos. Lay a tortilla flat and add approximately 1-2 ounces steak and a large spoonful of salsa.

Keywords: Paleo steak tacos