Description

Welcome, taco lovers! If you want a dinner that’s bold, satisfying, and simple to prepare, these Grilled Steak Tacos are a perfect choice. Tender, smoky flank steak is seasoned, seared, and sliced thin, then topped with a bright sweet corn salsa that adds freshness and texture. This recipe is ideal for weeknight meals, casual dinner parties, or any time you want a flavorful, crowd-pleasing dish.

Ingredients for Grilled Steak Tacos

Everything you need to make this flavorful taco recipe:

For the Steak

• 1 lb (about 450 g) flank steak
• 1 tbsp olive oil
• 1 tsp chili powder
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp garlic powder
• Salt and freshly ground black pepper, to taste

For the Sweet Corn Salsa

• 1 cup grilled or roasted sweet corn kernels (fresh, canned, or thawed frozen)
• 1/4 cup red onion, finely chopped
• 1/4 cup fresh cilantro, chopped
• 1/4 cup crumbled cotija cheese (or feta or vegan cheese)
• Juice of 1 lime

For the Tacos

• 8 small corn tortillas

Optional substitutions: Swap flank steak for skirt steak or ribeye if preferred. Use vegan cheese for a dairy-free option. If fresh corn is unavailable, canned or frozen corn works well.

How to Make Grilled Steak Tacos — Step by Step

Step 1: Season the Flank Steak

• In a small bowl, combine the olive oil, chili powder, ground cumin, smoked paprika, garlic powder, salt, and pepper.
• Rub the spice mixture evenly over both sides of the flank steak. For best flavor, let the steak rest with the rub for 15–30 minutes at room temperature or refrigerate up to a few hours.

Step 2: Grill the Steak

• Preheat your grill to medium-high heat (or use a hot grill pan).
• Grill the steak for about 4–5 minutes per side for medium-rare, or adjust time to reach your preferred doneness. Use a meat thermometer to check: about 135°F (57°C) for medium-rare.
• Transfer the steak to a cutting board and let it rest for 5–10 minutes to retain the juices, then slice thinly across the grain.

Step 3: Grill the Tortillas

• While the steak rests, warm the corn tortillas on the grill or in a skillet for about 30 seconds per side until lightly charred and pliable. Keep them warm wrapped in a clean towel.

Step 4: Make the Sweet Corn Salsa

• In a bowl, combine the grilled corn kernels, chopped red onion, cilantro, cotija cheese, and lime juice. Toss gently to combine and adjust salt to taste.

Step 5: Assemble the Tacos

• Place a few slices of steak into each warmed tortilla and top with a spoonful of sweet corn salsa. Serve immediately.

Helpful Tips for Success

• Marination tip: Letting the steak sit with the rub for 15–30 minutes enhances the flavor. For deeper flavor, marinate in the refrigerator for several hours.
• Corn options: Fresh grilled corn is ideal, but canned or frozen corn works well—char it briefly in a skillet for added smokiness.
• Warm tortillas: Wrap tortillas in foil and heat on the grill or in the oven for a softer texture and to keep them warm while serving.
• Slice against the grain: Cutting the steak across the grain yields more tender bites.
• Temperature control: Use an instant-read thermometer to reach your desired doneness—135°F for medium-rare, 145°F for medium.

Serving Suggestions

These grilled steak tacos pair well with:

• Cilantro-lime rice or Mexican-style rice
• Refried beans or seasoned black beans
• Fresh lime wedges, sliced jalapeños, or pickled onions for extra brightness
• A cold beer, margarita, or nonalcoholic lime soda

Nutritional Information (per serving)

• Calories: 320 kcal
• Fat: 12 g
• Carbohydrates: 25 g
• Protein: 25 g

These tacos offer a balanced mix of protein, carbohydrates, and fats, making them a satisfying meal option.

Storage and Leftovers

• Storage: Store leftover steak and corn salsa separately in airtight containers in the refrigerator for 3–5 days.
• Reheating: Reheat sliced steak gently in a skillet over medium heat for a few minutes to preserve juiciness. Warm tortillas on the grill or in a skillet before assembling.

Frequently Asked Questions

Q1: Can I use a different cut of beef?

Yes. Skirt steak or ribeye are great alternatives depending on your budget and preference. Skirt steak is similar in texture to flank and works very well for tacos.

Q2: Is this recipe gluten-free?

Absolutely. Use corn tortillas that are labeled gluten-free to ensure the meal is suitable for a gluten-free diet.

Q3: How can I cook the corn if I don’t have a grill?

You can char corn kernels in a grill pan on the stovetop or under the oven broiler for a similar smoky flavor.

Q4: Can I make the salsa ahead of time?

Yes. The sweet corn salsa can be prepared a day ahead and refrigerated. Bring it to room temperature or chill before serving.

Related Recipes

• Honey Garlic Chicken Skewers — an easy dinner option with sweet and savory glaze
• Mongolian Ground Beef Noodles — a simple family-friendly stir-fry