Steak Tacos

Finished steak taco recipe, with tacos side by side, stuffed with delicious meat, corn salsa, and various toppings.

5 from 13 votes

These easy, flavor-packed Steak Tacos are loaded with juicy, seasoned steak and topped with a fresh corn-and-herb mix that adds the perfect crunch. Drizzle on a zesty chili-lime sauce, and you’ve got a taco that’s bursting with fresh flavors!

Prep Time30

Cook Time12

Total Time42

Course: Dinner

Cuisine: American, Mexican

Keyword: steak tacos, steak tacos recipe

Servings: servings (about 3 small tacos per person)

Author: Chelsea Lords

Cost: $19.92

Equipment

Grill

Ingredients

Vegetable oil or canola oil, for greasing grill

Steak

1-1/2 up to 2 pounds flank steak or flat iron or skirt steak
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon paprika
1 tablespoon ground chili powder
1 tablespoon light brown sugar firmly packed
1-1/2 teaspoons salt
1-1/2 teaspoons pepper
2 tablespoons olive oil divided

Corn Topping and Tacos

2 large corn on the cob fresh is best if available; or use frozen, about 2 cups
1 large avocado divided
3 green onions thinly sliced
1/2 bunch cilantro finely chopped
1 tablespoon finely chopped jalapeño see note 1
1 teaspoon minced garlic 1 clove
1 large lime
12 small tortillas or street-sized tortillas, flour or corn; I prefer Mission® extra-thin corn tortillas
Cooking spray
Toppings as desired see note 2

Sauce

1/2 cup mayo full-fat, I love Best Foods/Hellman’s®
2 limes
1/6 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon sriracha sauce

US - Metric

Instructions

Preheat grill to 450°F. Once heated, clean and liberally oil the grill. (I do this by drenching a paper towel in vegetable oil and, holding tongs, rubbing the paper towel over the grill.)
Corn: Shuck corn and discard leaves and silk. Drizzle corn with olive oil and lightly sprinkle with salt and pepper. Rub oil and salt/pepper into all sides of the corn. Add corn to the grill over direct heat and grill about 10–12 minutes. Rotate every 3–4 minutes until brightly colored and lightly charred. Let grilled corn cool before cutting it off the cob and adding kernels to a large bowl.
Steak: Prepare steak rub by mixing together garlic powder, ground coriander, cumin, paprika, chili powder, salt, pepper, and brown sugar. Remove steak from packaging and blot dry with a paper towel. Drizzle 1 tablespoon oil on the steak. Sprinkle half the rub on top and gently press in. Flip the steak over and drizzle remaining 1 tablespoon of oil on the bottom of the steak and sprinkle on remaining rub mixture. Gently press in.
Place spiced-rubbed steak directly on grill and cook 4–5 minutes per side, or until the internal temperature is 130–135°F for medium rare or 145°F for medium. (I use a meat thermometer here. For a 2-pound flank steak, my grill takes exactly 4 minutes per side.) Remove steak from grill. Tent with foil and let rest for 5–10 minutes, then slice it very thinly against the grain (see note 3).
Corn Topping: Cut the avocado in half. Chop one half into small pieces and thinly slice the other half. Toss grilled corn with chopped avocado, thinly sliced green onions, finely chopped cilantro, minced garlic, and finely diced jalapeño. Add 1 teaspoon lime zest, 2 tablespoons lime juice, a sprinkle of salt and pepper, and gently toss together. Set aside.
Sauce: Zest and juice limes to get 1/2 teaspoon zest and 3 tablespoons juice. Whisk together with all sauce ingredients until smooth and combined. Add a pinch of salt and pepper to taste. Taste and adjust to personal preference (additional salt, pepper, sriracha, etc.).
Tortillas: Spray both sides of the tortillas with cooking spray and “grill” tortillas on the stovetop over the open flame until slightly charred. Alternatively, warm (covered with a damp paper towel) in the microwave. After tortillas have been warmed or charred, quickly fold them in half so they will fold easily when assembled.
Assemble: Fill up the tortillas with thinly sliced steak, a generous spoonful of the corn-avocado mixture, and a spoonful of the sauce. Add the thin slices of avocado. Optionally, add extra lime juice, cilantro, and/or cotija cheese to tacos if desired. Enjoy!

Video

Notes

Note 1: If you aren’t a fan of spicy foods, I recommend McCormick® chili powder and paprika; neither are very hot. I’d also recommend leaving out the jalapeño from the corn topping.

Note 2: Optional toppings: Cotija or Queso Fresco Cheese, additional lime wedges/juice and cilantro.

Note 3: Steak grain: Find the fibers on the steak and determine how they are running along the steak. Once you find that grain, slice perpendicular. This will keep the meat juicy, tender, and easier to chew. If the meat strips are too long, cut them in half or chop for easier eating.

Storage: Keep steak, corn topping, and sauce in separate airtight containers in the fridge for up to 3–4 days. Freeze steak in a freezer-safe bag for up to 2–3 months. Thaw in the fridge overnight.

Nutrition