Craving an unforgettable taco dinner that’s both quick to prepare and bursting with flavor? Look no further than these sensational grilled steak tacos, perfectly complemented by a vibrant homemade corn salad. This recipe delivers a harmonious blend of savory, fresh, and subtly spicy notes in every single bite. While store-bought tortillas are convenient, opting for homemade corn tortillas elevates this dish to an entirely new level, promising a truly authentic and delicious taco feast that will impress friends and family alike.
If you’re a fan of diverse taco experiences, you might also enjoy our quick and easy Grilled Shrimp with Corn Slaw Tacos. They offer a delightful interplay of sweet, savory, and spicy flavors, along with a satisfying variety of textures.
Table of Contents
- Mastering the Steak Marinade
- Pro Tips for Perfect Steak
- Crafting the Homemade Corn Salad
- The Art of Homemade Tortillas
- Grilling Steak Tacos to Perfection
- Frequently Asked Questions
- Explore Similar Taco Recipes
- Steak Tacos with Corn Salad Recipe Card
Mastering the Steak Marinade for Flavorful Tacos
The secret to truly succulent and flavorful steak tacos begins with an exceptional marinade. This recipe incorporates a rich, savory, and slightly tangy marinade designed to deeply infuse the meat with flavor and tenderize it beautifully. For optimal taste and texture, we highly recommend preparing the marinade the night before you plan to cook. This extended marination time allows the ingredients to penetrate the skirt steak fully, resulting in a more profound and complex flavor profile. However, if time is of the essence, a minimum of one hour in the refrigerator will still yield delicious results.
A good marinade does more than just add flavor; it also helps to break down tough muscle fibers, leading to a more tender chew. The combination of acidic elements like lime juice, umami-rich soy and adobo sauces, and a touch of beer works synergistically to achieve this, while our signature spice blends deliver that unmistakable “taco night” essence.
To begin, grab a large bowl – one that allows ample space for mixing and submerging the meat. Into this bowl, pour half a can of your favorite beer (the malty notes add a wonderful depth), a generous spoonful of adobo sauce from a can of chipotles (for smoky heat), the freshly squeezed juice of a ripe lime (for bright acidity), a dash of soy sauce (for umami richness), and two essential seasonings: Dad’s Taco Seasoning and Dad’s All Purpose Rub. These blends are expertly crafted to bring out the best in your beef, ensuring every bite is perfectly seasoned. Whisk all these ingredients together until well combined, creating a homogeneous and aromatic marinade.
Next, prepare your outer skirt steak. Skirt steak often comes in long, thin strips. For easier handling on the grill and to ensure maximum surface area contact with the marinade, cut these long strips into more manageable, foot-long pieces. This simple step also helps the marinade envelop every inch of the meat, leading to more consistent flavor throughout.
Pro Tips for Perfect Steak Tacos
- **Choosing Your Cut:** Always opt for **outside skirt steak** over inside skirt steak when possible. Outside skirt steak is renowned for its more tender texture and richer, more intense beef flavor, making it ideal for grilling and quick-cooking applications like tacos.
- **Thin Cut Advantage:** The naturally **thin cut** of skirt steak makes it an absolute dream for marinades. Its thinness allows the flavors to penetrate quickly and deeply, ensuring a well-seasoned and tender piece of meat after just a short marinating period.
- **Optimal Marination Time:** While an hour will work, truly plan ahead and aim for **overnight marination** in the refrigerator. This longer soak results in steak that’s not only more flavorful but also incredibly tender, elevating your tacos to gourmet status.
Once your marinade is ready and your steak is portioned, carefully place the unseasoned skirt steak pieces into the large bowl. Use your hands or tongs to ensure every piece of meat is fully submerged and coated by the fragrant marinade. Cover the bowl tightly with plastic wrap or transfer the steak and marinade into a resealable bag. For the best flavor infusion, refrigerate overnight. If you’re short on time, marinate for at least one hour before grilling. This crucial step is the foundation of outstanding steak tacos.
Dad’s Seasonings: Your Grilling Essentials
Unlock unparalleled flavor with our must-have grilling seasonings! Crafted to perfection, they’re designed to enhance any dish, from savory steaks to vibrant vegetables. Experience the difference quality makes in your cooking.
Crafting the Homemade Corn Salad: A Fresh and Spicy Complement
No taco night is complete without a sensational side dish, and this homemade corn salad perfectly fits the bill. With flavors closely resembling traditional Mexican street corn (Elotes), this recipe is a delightful symphony of savory, spicy, and fresh notes, all underpinned by the sweet simplicity of corn. It’s incredibly fast and easy to make, requiring just a few simple ingredients to create a vibrant and irresistible accompaniment to your steak tacos. The creamy dressing, combined with the char of grilled corn and the freshness of cilantro, creates a truly addictive topping or side.
The beauty of this corn salad lies in its balanced complexity. The grilled corn kernels provide a natural sweetness and a subtle smoky char. This is then enveloped in a creamy, tangy, and spicy dressing made with mayo, sour cream, and chipotle peppers in adobo. A squeeze of fresh lime juice brightens everything up, while a sprinkle of Cotija cheese adds a salty, crumbly texture. Fresh cilantro provides a burst of herbaceous freshness, cutting through the richness and leaving you wanting more.
For a detailed breakdown of the simple ingredients and the straightforward process to create this incredible corn salad, make sure to check out the full recipe here. It’s a versatile dish that can be served warm or chilled, making it perfect for any gathering.
The Art of Homemade Tortillas: Elevating Your Taco Experience
There’s an undeniable magic to homemade tortillas. Once you’ve experienced the warmth, soft chew, and fresh aroma of tortillas made from scratch, it’s hard to go back. While store-bought options are perfectly acceptable and convenient, fresh, warm, savory tortillas crafted on your grill or comal truly elevate a taco meal into a culinary event. The subtle flavor differences and superior texture of homemade tortillas make all the difference, transforming a good taco into an extraordinary one.
My journey into homemade tortillas began with Masienda’s Corn Masa, and I’ve been utterly hooked ever since. Masienda offers an exceptional range of high-quality masa harina – a finely ground corn flour that, when simply mixed with water, transforms into the perfect tortilla dough. They boast a fantastic selection of varieties, including blue, yellow, red, and white masa’s. I’ve personally tried both the blue and white masa’s, and can attest to their outstanding quality and flavor, each adding its own unique character to the final tortilla.
Preparing these fresh tortillas is a simple yet rewarding process. Start by slowly adding one cup of warm water to one cup of the masa harina. Use your hands to gently mix the water into the masa until all the powder is fully incorporated and a cohesive, pliable dough forms. The dough should be soft but not sticky. Once your dough is ready, roll it into small, golf-ball-sized spheres. These will be the foundation of your tortillas.
For consistent and perfectly round tortillas, a tortilla press is an invaluable tool. Place each masa ball between two pieces of plastic wrap (to prevent sticking) in the press, and then press down firmly to flatten it into a thin, raw tortilla, one at a time. The plastic wrap is key for easy removal without tearing.
Next, it’s time to cook them. Preheat your grill to a high heat. Place a comal (a traditional Mexican flat griddle) or a cast iron skillet directly on the grates and allow it to heat up thoroughly. Once hot, carefully place the raw tortillas onto the hot surface. Cook each side for approximately 1 minute, or until light brown spots appear and the tortilla puffs up slightly. The goal is to cook them through and get a little char, not to burn them. Homemade tortillas cook remarkably fast, so stay attentive!
While making homemade tortillas adds a few extra minutes to your preparation, the reward is immeasurable. If you’d like a visual guide, I’ve created a great YouTube video that walks you through the entire process step by step. It’s incredibly helpful for first-timers. Check it out here!
However, if time or specific tools are a constraint, rest assured that high-quality store-bought tortillas will still yield a fantastic taco experience. You have the choice between corn or flour tortillas, each offering distinct characteristics:
- **Corn Tortillas:** These are the traditional choice for authentic tacos. Made with whole grains, they offer more fiber and are naturally gluten-free. Their robust corn flavor pairs wonderfully with savory fillings. The main consideration is that they can sometimes be more fragile and prone to breaking if overfilled or not warmed properly, potentially leading to a delightfully messy feast!
- **Flour Tortillas:** Known for their mild flavor and soft, pillowy texture, flour tortillas are commonly used for fajitas, burritos, and quesadillas. However, many people also prefer them for tacos, appreciating their flexibility and ability to hold more fillings without tearing. They offer a comforting, slightly chewy bite that some find irresistible.
Ultimately, the choice between corn and flour tortillas for your steak tacos comes down to personal preference. Both will serve as excellent vessels for your delicious grilled steak and corn salad.
Grilling Steak Tacos to Perfection: The Final Steps
With your steak marinated and your tortillas and corn salad ready, the grand finale is grilling the steak. This step is crucial for achieving that beautiful char, smoky flavor, and perfectly tender bite that makes these steak tacos truly special. Grilling skirt steak is a quick process due to its thinness, requiring high heat and attentive cooking to prevent overdoing it.
Begin by preheating your grill to a high temperature, ideally around 450 degrees Fahrenheit. Ensure you are setting it up for direct heat, as skirt steak benefits from a quick, intense sear. Once the grill is screaming hot, carefully place the marinated steak pieces directly onto the grates. Cook the steak for approximately 2 minutes per side. This short cooking time is usually sufficient for a perfect medium-rare to medium doneness, allowing the steak to develop a beautiful crust while remaining tender and juicy on the inside.
After grilling, promptly remove the steak from the heat. This next step is paramount: let the steak rest. Transfer the cooked skirt steak to a cutting board and loosely tent it with aluminum foil. Allow it to rest for at least 10 minutes. This resting period is critical as it allows the juices within the meat to redistribute, resulting in a more tender and flavorful steak. Skipping this step can lead to dry, tough meat.
Before assembling your tacos, unwrap the rested steak and cube it up. Slice the grilled outside skirt steak into small, bite-sized cubes. Remember to cut against the grain; this technique shortens the muscle fibers, making the steak incredibly tender and easy to chew, a vital characteristic for perfect tacos.
Now comes the exciting part – assembly! Take one of your warm, homemade (or store-bought) tortillas. Top each tortilla with a generous spoonful of the perfectly grilled, cubed steak. Next, add a dollop of your fresh and spicy corn salad. For an extra layer of flavor and texture, sprinkle some freshly chopped cilantro and a crumble of Cotija cheese over the top. Don’t forget to drizzle a little of the leftover sauce from the corn salad over your fillings for an added punch of creamy, zesty goodness. Arrange your masterpieces on a platter and prepare to enjoy these amazingly delicious steak tacos with corn salad. Every bite is a celebration of flavor and texture – truly an experience to savor!
We hope you’ve enjoyed this culinary journey into crafting the perfect grilled steak tacos. Don’t forget to share your experience and creations with us!
Want to save this recipe for later or discover more grilling adventures? Subscribe to our newsletter to get weekly recipes sent directly to your inbox!
Frequently Asked Questions:
The best cut of steak depends on the dish. For hot and fast grilling, like for these tacos, we highly recommend using **outside skirt steak**. Its rich beefy flavor and thin structure make it perfect for absorbing marinades and cooking quickly. For other uses, cuts like ribeye or NY strip are great for quick searing, while chuck roast is ideal for slow-cooked roasts or stews.
The internal temperature for removing steak depends on your preferred doneness. For a **medium-rare** steak, remove it from the grill when its internal temperature reaches between 120-125 degrees Fahrenheit. For a **medium** cooked steak, aim for anywhere between 135-140 degrees Fahrenheit. Anything over this will lead to a well-done steak. Always remember that the temperature will rise a few degrees during the resting period, so pull it off slightly before your target. It is crucial to always rest the meat for 10 minutes before slicing to allow the juices to redistribute, ensuring maximum tenderness and flavor.
Absolutely! While we love the smoky flavor of grilling, all our recipes are designed to be adaptable. You can easily replicate these steak tacos in the oven or on your stove top using a cast iron skillet or heavy-bottomed pan. You don’t need a specific brand of grill, like a Big Green Egg or Weber, to achieve delicious results. Just adjust cooking times and temperatures to your appliance, focusing on getting a good sear on the steak for maximum flavor.
For the steak marinade, a light lager or a Mexican cerveza works wonderfully as it adds a subtle malty note without overpowering the other flavors. You could also use a pale ale for a slightly more hoppy complexity. Avoid very dark or heavily flavored beers, as they might dominate the delicate balance of the marinade ingredients.
Yes, absolutely! While fresh corn on the cob, especially when grilled, offers superior flavor and texture, good quality frozen corn kernels are a perfectly acceptable substitute, particularly when fresh corn isn’t in season. Simply thaw the frozen corn, pat it dry, and then you can either lightly char it in a hot skillet for a grilled flavor effect or use it as is for a fresh texture. Ensure it’s well-drained before mixing into the salad dressing.
Explore More Delicious Taco Recipes:
Beef
Marinated Steak Tacos
Beef
Steak Tacos with Corn Salad
Beef
Shredded Beef Tacos
Fish & Seafood
Spicy Shrimp Tacos
Print Recipe
Steak Tacos with Corn Salad
Maciek Zurawski
20 minutes
30 minutes
4 People
Equipment
-
Tortilla Press
-
Comal or Cast Iron Skillet
-
Grill
Ingredients
- 1 lb Outside skirt steak
Steak Marinade Ingredients
- 1/2 can Beer
- 1/4 cup Adobo sauce
- 1 Lime, freshly squeezed
- 1 tbsp Dad’s all purpose rub
- 1 tbsp Dad’s taco seasoning
Corn Salad Ingredients
- 4 Corn on the cob
- 1 Lime, freshly squeezed
- 1/2 cup Mayo
- 1/2 cup Sour cream
- 1/2 can Chipotle peppers in adobo sauce (7oz can)
- 2 tbsp Cotija cheese, crumbled
- 1 tbsp Dad’s taco seasoning
- Handful of cilantro, freshly chopped
Homemade Tortilla Ingredients
- 1 cup Tortilla Masa Harina
- 1 cup Warm Water
Instructions
Steak Marinade Instructions
-
Cut the long outside skirt steak into small, manageable foot-long pieces for easier grilling and marinating.
-
In a large bowl, combine half a can of beer, a spoonful of the adobo sauce, freshly squeezed lime juice, soy sauce, Dad’s Taco seasoning, and Dad’s All Purpose rub. Mix these ingredients thoroughly to create your marinade.
-
Place the cut skirt steak pieces into the marinade bowl and ensure the meat is fully submerged and coated.
-
For the best results, marinate the steak in the fridge overnight. If time is limited, marinate for at least 1 hour.
Corn Salad Instructions
-
Start by drizzling olive oil over the corn on the cob, ensuring all sides are covered. Season generously with Dad’s Taco seasoning.
-
Preheat your grill to 350 degrees Fahrenheit, setting it for dual-zone heat if possible (direct and indirect).
-
Place the seasoned corn cobs on the indirect side of the grill and cook for about 30-45 minutes, or until the kernels are tender when pierced with a fork. You can move them to direct heat for a few minutes at the end to get some nice char.
-
Once cooked, carefully cut the corn kernels off the cobs and transfer them to a mixing bowl.
-
In a blender, combine mayo, sour cream, chipotle peppers in adobo sauce, freshly squeezed lime juice, lime zest, and Dad’s Taco seasoning. Blend until smooth and pour this creamy dressing over the corn kernels.
-
Stir in some freshly chopped cilantro and crumbled Cotija cheese. Mix all ingredients together thoroughly to combine.
Homemade Tortilla Instructions
-
To prepare the tortillas, slowly add one cup of warm water to one cup of the masa harina. Mix with your hands until all the powder is incorporated and a soft, pliable dough forms. Next, roll out golf-ball-sized portions of the masa dough.
-
Using a tortilla press (with plastic wrap to prevent sticking), flatten the masa balls into thin, raw tortillas, one at a time.
-
Place a comal or a cast iron skillet on the direct side of your hot grill to heat up. Add the raw tortillas to the pan and cook for about 1 minute per side, or until lightly browned and puffed.
-
As each tortilla cooks, wrap them in a clean kitchen towel to keep them warm and prevent them from drying out.
Grilled Steak Instructions
-
On a preheated high-heat grill (approx. 450°F direct heat), cook the marinated steak pieces for 2 minutes per side to achieve a good sear and desired doneness.
-
Remove the grilled steak from the grill and let it rest for 10 minutes, loosely wrapped in foil, to allow the juices to redistribute.
-
Before serving, cube the grilled outside skirt steak into small, bite-sized pieces, cutting against the grain for maximum tenderness.
-
Assemble your tacos: Top each warm tortilla with a generous spoonful of the cubed steak, followed by the fresh corn salad, a sprinkle of freshly chopped cilantro, and additional crumbled Cotija cheese. Enjoy these amazingly delicious steak tacos with corn salad!
Nutrition
Calories:
425kcal
|
Carbohydrates:
27g
|
Protein:
6g
|
Fat:
33g
|
Saturated Fat:
8g
|
Polyunsaturated Fat:
14g
|
Monounsaturated Fat:
10g
|
Trans Fat:
0.1g
|
Cholesterol:
36mg
|
Sodium:
3390mg
|
Potassium:
370mg
|
Fiber:
3g
|
Sugar:
8g
|
Vitamin A:
458IU
|
Vitamin C:
17mg
|
Calcium:
112mg
|
Iron:
1mg
Like this recipe? We’d love to hear from you!
Rate and leave a comment below to share your thoughts and tips.