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Grilled Steak Tacos with Creamy Street Corn Salsa

Juicy, marinated flank steak grilled to perfection and topped with a rich, creamy, and slightly spicy Mexican street corn salsa, all wrapped in a warm flour tortilla.
Print Recipe
Prep Time 20 minutes
Cook Time 15 minutes
Total Time 35 minutes
Servings: 4 Servings
Course: Dinner, Main Course
Cuisine: American, Mexican
Calories: 480
Ingredients Equipment Method Notes

Ingredients
  

Steak & Marinade
  • 1.5 lbs flank or skirt steak
  • 0.25 cup olive oil
  • 3 tbsp fresh lime juice
  • 4 cloves garlic minced
  • 1 tbsp chili powder
  • 1 tsp ground cumin
  • 1 tsp smoked paprika
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
Creamy Street Corn Salsa
  • 2 cups corn kernels fresh or thawed
  • 1 tbsp butter
  • 0.25 cup mayonnaise
  • 0.25 cup sour cream or Mexican crema
  • 0.5 cup Cotija cheese crumbled
  • 1 jalapeño seeded and finely diced
  • 0.25 cup fresh cilantro chopped
  • 1 tbsp fresh lime juice
  • 0.5 tsp chili powder
  • 0.25 tsp garlic powder
For Serving
  • 8 flour tortillas medium size

Equipment

  • Grill or Cast Iron Skillet
  • Mixing bowls
  • Cutting Board
  • Chef's Knife

Method
 

  1. Whisk together olive oil, lime juice, minced garlic, chili powder, cumin, smoked paprika, salt, and pepper to create the marinade.
  2. Coat the steak in the marinade and refrigerate for at least 30 minutes, up to 4 hours.
  3. Melt butter in a skillet over medium-high heat. Add corn and cook undisturbed for 2-3 minutes to char, then stir and cook 2 more minutes. Let cool slightly.
  4. In a bowl, mix mayonnaise, sour cream, Cotija cheese, jalapeño, cilantro, lime juice, chili powder, and garlic powder. Fold in the charred corn.
  5. Preheat a grill or cast-iron skillet to medium-high heat.
  6. Grill the marinated steak for 4-6 minutes per side until it reaches desired doneness (130°F for medium-rare).
  7. Transfer the steak to a cutting board, cover loosely with foil, and let it rest for 10 minutes.
  8. Slice the rested steak thinly against the grain.
  9. Warm the tortillas on the grill or in a skillet. Assemble tacos with steak strips topped generously with the creamy corn salsa.

Notes

Always let the steak rest before cutting to ensure maximum juiciness. If you can't find Cotija cheese, feta is a great substitute.