Steak Tacos with Bone Marrow
If you're looking to take your taco game to the next level, these steak tacos with bone marrow are a must-try.
Juicy, perfectly seared steak meets rich, buttery roasted bone marrow, all wrapped in warm tortillas and topped with tangy pickled onions, creamy avocado, and fresh pico de gallo.
Every bite is packed with bold, indulgent flavours - perfect for a taco night that feels extra special!
Hey, I'm Verna!
About this recipe
If you love juicy, flavour-packed steak tacos, then get ready to take things to the next level with rich, buttery bone marrow.
These steak tacos with bone marrow are the perfect combination of smoky, tender beef and melty, umami-packed marrow, all wrapped up in a warm tortilla.
First time I had bone marrow on my tacos was when I went to Mexico City at Tacos de Valle and I was blown away, so of course I had to come home to recreate it for myself.
Why You’ll Love These Tacos
- Incredible flavour – The combination of charred steak and buttery bone marrow is unbeatable.
- Easy but impressive – Simple ingredients, yet it feels like a gourmet dish.
- Perfectly juicy steak – Marinated for extra tenderness and grilled to perfection.
- Rich & indulgent – Bone marrow adds next-level richness to every bite.
Whether it’s a special dinner or a weekend treat, this recipe is guaranteed to impress.
Fire up the grill, grab some fresh tortillas, and let’s make the most luxurious tacos ever!
Let me know if you try it - I’d love to hear how your tacos turn out! 🌮🔥
Ingredients
For the Steak & Bone Marrow
- 400g ribeye or skirt steak
- 2 bone marrow pieces (about 3 inches each)
- 2 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp ground cumin
- 1 tsp garlic powder
- 1 tsp salt
- ½ tsp black pepper
For the Pickled Onions
- 1 small red onion, thinly sliced
- ½ cup (120ml) apple cider vinegar
- ½ cup (120ml) water
- 1 tbsp sugar
- 1 tsp salt
For the Avocado Cream
- 1 ripe avocado
- ½ cup sour cream or Greek yoghurt
- 1 tbsp lime juice
- 1 small garlic clove, minced
- Salt to taste
For the Pico de Gallo
- 2 medium tomatoes, diced
- ½ small red onion, finely chopped
- 1 jalapeño, finely diced (optional, for heat)
- Handful of fresh coriander, chopped
- Juice of 1 lime
- Salt to taste
For the Tacos
- 8 small corn tortillas
- Handful of fresh coriander, chopped
- 1 jalapeño, sliced (optional, for heat)
- Lime wedges, for serving
- Hot sauce of choice
Pair it with
Instructions
1. Make the Quick Pickled Onions
- In a small bowl, combine vinegar, water, sugar, and salt.
- Pour over the sliced red onions and let them sit for at least 30 minutes while you prepare everything else.
2. Prepare the Avocado Cream
- Blend or mash together avocado, sour cream, lime juice, garlic, and salt until smooth.
- Set aside in the fridge until ready to serve.
3. Make the Pico de Gallo
- In a bowl, mix diced tomatoes, red onion, jalapeño, coriander, lime juice, and salt.
- Let it sit for about 10 minutes to allow the flavours to meld.
4. Prep the Steak & Bone Marrow
- In a bowl, mix olive oil, paprika, cumin, garlic powder, salt, and pepper.
- Rub the marinade all over the steak and let it rest for at least 30 minutes (or up to 2 hours for deeper flavour).
- Meanwhile, preheat the oven or airfryer to 220°C (425°F). Place the bone marrow pieces cut-side up on a baking tray and season with a pinch of salt and some minced garlic.
5. Cook the Bone Marrow
- Roast the bone marrow for 10 minutes (airfryer) or 15-20 minutes (over) until soft, bubbling, and slightly golden on top.
6. Grill the Steak
- Heat a grill pan or BBQ over high heat. Sear the steak for 2-3 minutes per side (for medium-rare) or longer if you prefer it more cooked.
- Let it rest for 5 minutes, then slice thinly against the grain.
7. Assemble the Tacos
- Warm the tortillas on a dry pan until soft and slightly charred.
- Layer with sliced steak, a spoonful of buttery bone marrow, and top with pickled onions, pico de gallo, and fresh coriander.
- Drizzle with avocado cream and serve with lime wedges and your favourite salsa.
Tips:
- Marinate the steak for at least 30 minutes – This helps it absorb all the smoky, tangy flavours.
- Sear over high heat – A quick, high-heat sear locks in the juices and gives a delicious crust.
- Scoop the marrow while hot – It’s much easier to spread over the tacos when warm.
- Use corn tortillas – They add a traditional, slightly toasty flavour that complements the richness of the bone marrow.
- Let the pickled onions sit longer – If you have time, let them sit for an hour or more for even better flavour!
FAQs
1. What cut of steak is best for tacos?
Ribeye, skirt, or flank steak work best as they’re flavourful and stay juicy when grilled.
2. Can I cook the bone marrow on the grill?
Yes! Just place the marrow-filled bones over indirect heat, cover the grill, and cook for about 15-20 minutes until soft.
3. How do I store leftover steak and bone marrow?
Keep leftovers in an airtight container in the fridge for up to 2 days. Reheat the steak gently in a pan and warm the marrow in the oven before serving again.
4. Can I make the pickled onions ahead of time?
Yes! Pickled onions can be stored in the fridge for up to 2 weeks and get better over time.
5. What can I use instead of avocado cream?
You can swap it for a simple guacamole, sour cream, or a drizzle of lime crema.
Video demonstration
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