I can’t get enough of these Garlic Butter Honey BBQ Beef Tacos, with juicy beef, glossy sauce, and a sweet savory kick in every bite. One look at that buttery BBQ filling tucked into tortillas, and dinner suddenly has a new favorite.

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I’m obsessed with these Garlic Butter Honey BBQ Beef Tacos because they hit every craving I have at once: sticky, savory, garlicky, and just a little messy in the best way. The flank steak gives me that bold, beefy bite I want in a taco, while honey brings the kind of sweet edge that keeps me going back for another.

And another. I love how the sauce clings to every piece, dripping just enough to make me stop pretending I’m eating neatly.

But honestly, that’s the whole point. Big flavor.

Saucy fingers. Zero regrets on my plate tonight, right now.

Ingredients

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Flank steak is the star, lean but still juicy when sliced thin.
Salt, pepper, paprika, chili powder, and onion powder bring smoky taco-shop vibes.
Olive oil helps the beef sear fast and stay tender.
Butter makes everything rich, glossy, and honestly kind of addictive.
Garlic adds that bold, cozy flavor you’ll smell immediately.
Honey brings sticky sweetness that balances the smoky spices.
Barbecue sauce gives the tacos their saucy, backyard-cookout personality.
Worcestershire adds savory depth, so the beef doesn’t taste flat.
Lime juice cuts the sweetness and keeps each bite bright.
Tortillas hold the good stuff, soft, warm, and ready to fold.
Cheese melts into the beef and makes it extra satisfying.
Red onion adds crunch, color, and a sharp little bite.
Cilantro keeps things fresh, unless you’re in the soap-taste club.
Plus, sour cream cools everything down and makes it creamy.
Basically, jalapenos are for when you want a little trouble.

Ingredient Quantities

1 pound flank steak, thinly sliced against the grain

1 teaspoon kosher salt

1/2 teaspoon black pepper

1 teaspoon smoked paprika

1/2 teaspoon chili powder

1/2 teaspoon onion powder

2 tablespoons olive oil

4 tablespoons unsalted butter

4 cloves garlic, minced

1/3 cup honey

1/2 cup barbecue sauce, your favorite style

1 tablespoon Worcestershire sauce

1 tablespoon lime juice, freshly squeezed

8 small flour or corn tortillas

1 cup shredded cheddar or Monterey Jack cheese

1/2 cup thinly sliced red onion

1/4 cup chopped fresh cilantro

1/2 cup sour cream or Mexican crema

Optional: pickled jalapenos or sliced fresh jalapenos for heat

How to Make this

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1. Pat the flank steak dry and season with kosher salt, black pepper, smoked paprika, chili powder, and onion powder; let rest 10 minutes.

2. Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.

3. Add the steak in a single layer and sear until browned, about 2 minutes per side for thin slices; remove to a plate and keep warm.

4. Reduce heat to medium, add 4 tablespoons unsalted butter to the skillet, then add 4 cloves minced garlic and cook until fragrant, about 30 seconds.

5. Stir in 1/3 cup honey, 1/2 cup barbecue sauce, and 1 tablespoon Worcestershire sauce; simmer 1 to 2 minutes until slightly thickened.

6. Return the sliced steak to the skillet, toss to coat in the garlic butter honey BBQ sauce, and squeeze in 1 tablespoon fresh lime juice; cook 1 minute more to heat through and meld flavors.

7. Warm 8 tortillas in a dry skillet or wrapped in foil in a low oven until pliable.

8. Assemble tacos by dividing the sauced steak among the tortillas, then top with 1 cup shredded cheddar or Monterey Jack cheese, 1/2 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and optional pickled or fresh jalapenos for heat.

9. Serve with 1/2 cup sour cream or Mexican crema on the side or drizzled over the tacos.

10. Enjoy immediately while hot so the cheese melts and the flavors are vibrant.

Equipment Needed

1. Chef knife
2. Cutting board
3. Large heavy skillet (cast iron or stainless steel)
4. Tongs
5. Measuring spoons and measuring cups
6. Wooden spoon or heatproof spatula
7. Small bowl for mixing sauces or holding seasonings
8. Plate or tray for resting the seared steak and keeping it warm

FAQ

Can I use a different cut of beef? Yes. Skirt steak, sirloin flap, or flat iron work well; slice thinly against the grain for tender bites and adjust cooking time for thickness.

How can I make this less sweet or less spicy? Reduce the honey by half for less sweetness and choose a milder barbecue sauce; omit jalapenos or use just a few slices to lower the heat.

Can I make the sauce ahead of time? Yes. Cook the garlic butter honey BBQ sauce, cool, and refrigerate in an airtight container up to 3 days. Rewarm gently before tossing with the beef.

What is the best way to reheat leftovers? Reheat beef gently in a skillet over medium low heat with a splash of water or broth to keep it moist, then add sauce to coat. Microwave in short intervals if needed.

Flour or corn tortillas which should I use? Both work. Flour tortillas are softer and easier to fold while warm. Lightly toast corn tortillas on a dry skillet for better texture and to prevent tearing.

Can I make this recipe gluten free? Yes. Use gluten free barbecue sauce, gluten free Worcestershire, and corn tortillas. Confirm other packaged ingredients are labeled gluten free.

Garlic Butter Honey BBQ Beef Tacos Recipe Substitutions and Variations

Flank steak: substitute skirt steak, hanger steak, or thinly sliced sirloin; for a lighter option use boneless chicken thighs or pork shoulder cut thin.
Honey: substitute maple syrup, agave nectar, or brown sugar mixed with a tablespoon of water for similar sweetness and mouthfeel.
Barbecue sauce: substitute a mix of ketchup and a splash of apple cider vinegar with a pinch of smoked paprika and brown sugar, or use mole sauce for deeper flavor.
Tortillas: substitute small flour tortillas with corn tortillas, lettuce leaves for a low carb option, or warmed pita pockets for a different texture.

Pro Tips

1. Slice the flank steak very thin and always against the grain so bites are tender instead of chewy. Partially freeze the steak for 20 to 30 minutes before slicing to make ultra-thin, even pieces easier to cut.

2. Get the skillet smoking hot before adding the meat to ensure a quick sear that locks in juices. Work in batches if needed so the pan does not steam the steak.

3. Taste the honey BBQ sauce as you go and adjust acidity or salt. A squeeze more lime or a splash more Worcestershire will brighten the sweetness and keep the sauce from tasting flat.

4. Warm and keep tortillas covered until assembly so they stay pliable and help the cheese melt. Serve the onions and cilantro on the side if you want guests to control brightness and texture.

Garlic Butter Honey BBQ Beef Tacos Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

Servings

servings

Calories

436

kcal

Equipment: 1. Chef knife
2. Cutting board
3. Large heavy skillet (cast iron or stainless steel)
4. Tongs
5. Measuring spoons and measuring cups
6. Wooden spoon or heatproof spatula
7. Small bowl for mixing sauces or holding seasonings
8. Plate or tray for resting the seared steak and keeping it warm

Ingredients

1 pound flank steak, thinly sliced against the grain
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 teaspoon smoked paprika
1/2 teaspoon chili powder
1/2 teaspoon onion powder
2 tablespoons olive oil
4 tablespoons unsalted butter
4 cloves garlic, minced
1/3 cup honey
1/2 cup barbecue sauce, your favorite style
1 tablespoon Worcestershire sauce
1 tablespoon lime juice, freshly squeezed
8 small flour or corn tortillas
1 cup shredded cheddar or Monterey Jack cheese
1/2 cup thinly sliced red onion
1/4 cup chopped fresh cilantro
1/2 cup sour cream or Mexican crema
Optional: pickled jalapenos or sliced fresh jalapenos for heat

Directions

Pat the flank steak dry and season with kosher salt, black pepper, smoked paprika, chili powder, and onion powder; let rest 10 minutes.
Heat 2 tablespoons olive oil in a large skillet over medium-high heat until shimmering.
Add the steak in a single layer and sear until browned, about 2 minutes per side for thin slices; remove to a plate and keep warm.
Reduce heat to medium, add 4 tablespoons unsalted butter to the skillet, then add 4 cloves minced garlic and cook until fragrant, about 30 seconds.
Stir in 1/3 cup honey, 1/2 cup barbecue sauce, and 1 tablespoon Worcestershire sauce; simmer 1 to 2 minutes until slightly thickened.
Return the sliced steak to the skillet, toss to coat in the garlic butter honey BBQ sauce, and squeeze in 1 tablespoon fresh lime juice; cook 1 minute more to heat through and meld flavors.
Warm 8 tortillas in a dry skillet or wrapped in foil in a low oven until pliable.
Assemble tacos by dividing the sauced steak among the tortillas, then top with 1 cup shredded cheddar or Monterey Jack cheese, 1/2 cup thinly sliced red onion, 1/4 cup chopped fresh cilantro, and optional pickled or fresh jalapenos for heat.
Serve with 1/2 cup sour cream or Mexican crema on the side or drizzled over the tacos.
Enjoy immediately while hot so the cheese melts and the flavors are vibrant.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.