Description
Flavorful steak tacos with a vibrant corn salsa, perfect for a quick and delicious meal.
Ingredients
Scale
- 1.5 lbs Flank Steak, skirt steak, or sirloin steak
- 2 tbsp Olive Oil
- 2 cloves Garlic, minced
- 1 tbsp Chili Powder
- 1 tsp Smoked Paprika
- 1 tsp Cumin
- 1/2 tsp Oregano, dried
- 1/2 tsp Salt
- 1/4 tsp Black Pepper
- 2 ears of Corn, kernels removed (about 2 cups)
- 1/2 Red Onion, finely diced
- 1 Jalapeño, seeded and minced (optional)
- 1 Red Bell Pepper, finely diced
- 1/2 cup Cilantro, chopped
- 2 Limes, juiced
- 1 tbsp Olive Oil
- Salt and Pepper to taste
- 12 Corn Tortillas (or flour tortillas, if preferred)
- Optional Toppings: Avocado slices, crumbled cotija cheese, sour cream, hot sauce
Instructions
- Marinate the Steak: In a medium bowl, whisk together the olive oil, minced garlic, chili powder, smoked paprika, cumin, oregano, salt, and pepper. Place the steak in a large resealable bag or a shallow dish. Pour the marinade over the steak, ensuring it’s evenly coated. Seal the bag or cover the dish and refrigerate for at least 30 minutes, or up to 4 hours for maximum flavor.
- Prepare for Cooking: Remove the steak from the refrigerator about 30 minutes before cooking to allow it to come to room temperature. Pat the steak dry with paper towels.
- Heat the Grill or Pan: Preheat your grill to high heat. Alternatively, you can use a cast-iron skillet or heavy-bottomed pan on the stovetop over high heat.
- Sear the Steak: Place the steak on the hot grill or in the hot pan. Sear for 3-4 minutes per side for medium-rare, or longer depending on your desired level of doneness. Use a meat thermometer to ensure the steak reaches your preferred internal temperature. For medium-rare, aim for 130-135°F (54-57°C). For medium, aim for 135-145°F (57-63°C). For medium-well, aim for 145-155°F (63-68°C).
- Rest the Steak: Remove the steak from the grill or pan and place it on a cutting board. Tent it loosely with foil and let it rest for at least 10 minutes.
- Slice the Steak: After resting, slice the steak thinly against the grain.
- Grill or Sauté the Corn: Grill the corn on the cob until lightly charred, then cut the kernels off. Alternatively, you can sauté the corn kernels in a skillet with a little olive oil over medium heat until they are tender and slightly browned, about 5-7 minutes.
- Combine Ingredients (Salsa): In a medium bowl, combine the grilled or sautéed corn kernels, finely diced red onion, minced jalapeño (if using), finely diced red bell pepper, and chopped cilantro.
- Dress the Salsa: In a small bowl, whisk together the lime juice, olive oil, salt, and pepper. Pour the dressing over the corn mixture and toss to combine. Taste and adjust seasonings as needed.
- Chill (Optional): For best flavor, cover the corn salsa and refrigerate for at least 30 minutes to allow the flavors to meld.
- Warm the Tortillas: Warm the corn tortillas in a dry skillet over medium heat for a few seconds per side, until they are pliable. You can also warm them in the microwave wrapped in a damp paper towel, or in the oven wrapped in foil.
- Assemble the Tacos: Fill each warm tortilla with sliced steak and a generous spoonful of corn salsa.
- Add Toppings (Optional): Top with your favorite taco toppings, such as avocado slices, crumbled cotija cheese, sour cream, or hot sauce.
- Serve Immediately: Serve the steak tacos immediately and enjoy!
Notes
- Use a meat thermometer to ensure your steak is cooked to your desired level of doneness.
- Adjust the amount of jalapeño in the corn salsa to your liking.
- While corn tortillas are traditional for tacos, you can also use flour tortillas if you prefer.
- Substitute the steak with grilled portobello mushrooms for a vegetarian option.
- The corn salsa can be made ahead of time and stored in the refrigerator for up to 2 days. The steak can also be marinated ahead of time and stored in the refrigerator for up to 24 hours.
- Serve these steak tacos with a side of Mexican rice and refried beans for a complete meal.
- While flank steak, skirt steak, and sirloin steak are all great options for tacos, you can also use other cuts of steak, such as ribeye or New York strip. Just be sure to adjust the cooking time accordingly.
- For an extra layer of flavor, try adding a creamy sauce to your tacos. A chipotle crema or a cilantro-lime crema would be delicious.
- For a sweeter and tangier salsa, try adding grilled pineapple to the corn salsa.
- Pickled red onions add a bright and tangy flavor to the tacos.
- Prep Time: 30 minutes
- Cook Time: 20 minutes