Welcome to Taco Tuesday, RV addition, where I’m taking your taste buds on a road trip with my Steak Tacos with Corn Salsa recipe. Get your taste buds ready for some tender slices of spicy beer-marinated skirt steak nestled in warm tortillas topped with zesty red onions, fresh cilantro and some cojita cheese.

The side dish I’m making to complement our flavor fiesta is corn salsa, made with grilled corn on the cob. After one bite of this flavor combo, you’ll never be making PB&J on the road again!

Post Sponsored by Good Sam RV Rentals
Chipotle Beer Steak Tacos with Charred Corn Salsa held my the master cook.

I made these epic beef tacos with corn salsa while traveling with my wife through the Colorado Rockies in a Good Sam RV Rental. The folks at this company make getting away easy without having to take out a loan to buy your own RV! We were so comfortable in our rental RV. It was easy to drive and essentially worry-free. We had so much fun, and we are still talking about it!

Couples’ Getaways with Over the Fire Cooking

It’s not often that you get to see a behind-the-scenes video of a couple’s vacation! If you are curious about that sort of thing, my wife Ally and I hung out with the Good Sam Rentals crew while we cooked! After our epic Colorado RV Trip with Good Sam Rentals, which included skiing and making tacos and wings, they made a video about it. Watch it here!

Why You’ll Love Skirt Steak Tacos

You know when you travel with me, the food will never be boring, even if you’re camping! If you make this recipe and are not in the middle of nowhere, make sure you make enough for your fellow RV-ers. With the smoke from the marinated beef wafting from the grill, you know they’ll be begging you to share!

A shot of the steak tacos with all the corn salsa in the background.

If you love street tacos, you’ll love these camping-edition ones even more. Like Mexican steak tacos, they have tons of flavor. The simple marinade made with light beer, chipotle spices, cilantro, and garlic ensures juicy and tender perfection.

Next, the steak pieces are grilled to perfection, sliced, and then nestled in warm corn or flour tortillas. The combination of tender steak, tangy red onions, and fresh cilantro creates a mouthwatering explosion of taste with every bite. 

So the next time you’re in the mood for taco night, whether you’re in the wilderness or in your own backyard, consider making these easy steak tacos. They are so freakin’ delicious! 

Steak Taco Recipe Ingredients 

  • Steak – Grab a whole skirt steak or flank steak at the grocery store for your carne asada-inspired tacos. 
  • Tortillas – Choose flour or corn tortillas, or do both to make everyone happy.
  • My Favorite Taco Toppings – Red onions, cilantro, cotija cheese, and my hot sauce complement the juicy steak perfectly.

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  • Chipotle Beer Marinade – The simple marinade combines light beer, chipotle puree, chopped cilantro, green onions, minced garlic (or garlic powder), a dash of Chile Pequin Powder or Cayenne, sea salt, and the zesty juices of limes and navel oranges. 
  • Corn Salsa You’ll need fresh corn on the cob, cilantro, red onions, cotija cheese, sour cream, fresh lime juice and a pinch of salt. 

How to Make the Best Steak Tacos on the Grill

Steak Prep

Let’s get down to business and make these mouthwatering Steak Tacos!

First, grab a large food-safe bowl and toss in all the ingredients for the Chipotle Beer Marinade. Give it a good mix.

Now, it’s time to prep the skirt steak. Trim off any excess fat and slice it into 6-inch segments. Submerge all that steak goodness into the marinade, making sure it’s well-coated. Then, cover it up and let it hang out in the fridge. The longer, the better, but aim for at least 4 hours; better yet, let it marinate overnight for maximum flavor.

Looking for more skirt steak recipes? Check out these Cheesy Skewered Skirt Steak with Salsa Verde, Skirt Steak Pizza Pinwheels and Grilled Skirt Steak with Chimichurri recipes!

Steak Tacos Grilling Time

The next day, fire up your grill to medium-high heat, around 375 degrees F, for direct grilling action.

Charring the corn for our salsa.

While the grill’s heating up, throw those ears of corn on there and then let them cook for about 10-15 minutes. Once they’re nicely charred and tender, slice off those golden kernels and then toss them in a bowl with the rest of the ingredients. Give the corn salsa a good mix, and then place it in the fridge until you’re ready to dig in.

Elote is the Spanish word for corn. If you’re a fan of corn and grilling, you should also check out my Grilled Steak Elote Sliders and Elote Chorizo Dogs! Both of which are very delicious. If you still prefer the tacos, I’ve also made some Pulled Pork Elote Tacos that were especially delicious. I’ve even made Elote Style Chicken Wings, so as you can see, I really like to pair charred corn with any and all things!

Chipotle Beer Steak has been marinated and is starting to cook over the flames.

Now, let’s get back to that marinated steak. Take it out of the fridge and let it hang out at room temperature for about 15 minutes. Once it’s had a chance to warm up a bit, pull out the steaks and discard any excess marinade.

Chipotle Beer Steak flipped and starting to char.

Finally, throw those beauties onto the grill and cook them for 2-3 minutes per side, or until they reach an internal temperature of about 130 degrees F. If you’ve got a lot of steak to cook, do it in batches to avoid overcrowding the grill. Once they’re done, go ahead and take them off the heat and let them rest for 5 minutes.

While the steaks are resting, toss your tortillas onto the grill for a quick cook, about 30 seconds per side.

Steak Taco Assembly Time

Now, the moment you’ve been waiting for: taco assembly time! Slice up that juicy steak against the grain, then pile it onto your warm tortillas along with some chopped red onions, fresh cilantro, crumbled cotija cheese, a drizzle of hot sauce, and don’t forget that tasty corn salsa. Serve and enjoy. Cheers to another successful taco feast!

The best part about tacos is how shareable they are. We’re all about bringing people together with the food we cook. If you like this recipe, then give our Tortilla Beef Tacos or Barbacoa Lamb Tacos a try next time.

Chipotle Beer Steak Tacos with Charred Corn Salsa ingredients.

What to Serve with Your Delicious Tacos

When serving the best tacos, beyond pairing them with the delicious corn salsa, make sure to pick up some avocados, extra limes, garlic powder, and onion powder to make fresh guacamole. Some sour cream would also be perfect for cooling off the heat!

More Taco Action

Leftovers & Reheating

If you have leftover steak tacos, store the steak and individual components separately in airtight containers in your fridge. To reheat, warm up small pieces of steak and tortillas in a hot skillet until heated through. Assemble your tacos with more of your favorite toppings. Enjoy within 2-3 days.

FAQs for Steak Tacos

Does the kind of steak really matter for this recipe? 

For the cut of steak, flank steak, skirt steak, and flat iron steak are all equally great options for tacos. The marinade takes care of the tenderizing so fear not, the meat will be tender! 

Can I make steak tacos without a grill?

Yes! You can cook the steak in a hot skillet on the stove or under the broiler in the oven. Just make sure to cook it until it’s golden brown and cooked to your desired level of doneness.

What if I can’t find any cotija cheese? 

If you can’t find cotija cheese, don’t worry! Queso fresco is a good substitute, offering a mild, crumbly texture that pairs well with tacos. Alternatively, you can use feta cheese, which has a slightly tangy flavor and crumbly texture similar to cotija. A shredded Mexican cheese blend can also work in a pinch. 

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Steak Tacos with Corn Salsa

The next time you're on the road, skip the PB&Js and fire up your portable grill to make the best Steak Tacos with Corn Salsa.
Author:Derek Wolf
No ratings yet
Prep Time: 30 minutes
Cook Time: 30 minutes
Marinating Time: 4 hours
Total Time: 5 hours
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Servings: 6 People



  • 2 Whole Skirt Steak cut into sections
  • 12-14 Tortillas Flour or Corn
  • Red Onions Chopped for garnish
  • Cilantro Chopped for garnish
  • Cotija Cheese for garnish
  • Hot Sauce for garnish

Chipotle Beer Marinade:

  • 12 oz Light Beer
  • 2.5 tbsp Chipotle Puree
  • 1.5 tbsp Cilantros chopped
  • 1.5 tbsp Green Onions chopped
  • 1 tbsp Minced Garlic
  • 1.5 tsp Chile Pequin Powder or Cayenne
  • 1.5 tsp Sea Salt
  • 2 Limes juiced
  • 1 Navel Orange juiced

Corn Salsa:

  • 4 Corn on Cob
  • 2.5 tbsp Cilantro chopped
  • 2.5 tbsp Sour Cream
  • 1.5 tbsp Green Onions chopped
  • 1.5 tbsp Red Onions diced
  • 2 tsp Hot Sauce
  • 2 tsp Cotija Cheese
  • 2 Limes juiced
  • Salt to taste


  • Begin by adding all the ingredients for the Chipotle Beer marinade to a large food safe bowl. Mix together thoroughly.
  • Next, trim your skirt steak of any excess fat and slice into 6” segments. Add all the steak to the marinade and cover.
  • Place in the fridge to marinate for at least 4 hours but ideally overnight.
  • Next day, preheat your fire to medium high heat (around 375F) for direct grilling.
  • Add your corn to the grill and cook for 10-15 minutes until well charred and softened.
  • Pull the corn off and slice the corn kernels off the cob.
  • Add the corn to a bowl along with the rest of the ingredients for the corn salsa. Mix together thoroughly and place in the fridge until ready to use.
  • Pull your marinade steak out of the fridge and let sit at room temperature for 15 minutes. Pull the steak out and discard the excess marinade.
  • Add the steaks to the grill and cook for 2-3 minutes per side until about 130F internal (or cook to your desired temperature). Cook them in batches if needed so you do not overcrowd the grill.
  • Once done, pull the steaks off and let rest for 5 minutes.
  • Finally, add your tortillas to the grill to lightly cook for 30 seconds a side.
  • Pull your steaks out and, making sure you are slicing against the grain, cut into segments or chop into pieces.
  • Start building your tacos with your tortilla, sliced steak, chopped red onions, chopped cilantro, cotija cheese, hot sauce and corn salsa on side or on top. Serve and enjoy!



Serving: 1Taco | Calories: 420kcal | Carbohydrates: 42g | Protein: 31g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 1216mg | Potassium: 559mg | Fiber: 4g | Sugar: 6g | Vitamin A: 635IU | Vitamin C: 29mg | Calcium: 119mg | Iron: 5mg

Derek Wolf

Derek is the driving force behind Over the Fire Cooking. He started cooking with live fire in 2016 and decided to start a social media page so his friends and family could follow the journey. Fast forward to today and Over the Fire Cooking has spread across multiple platforms with millions now following Derek's fire cooking journey. He's a southern fellow who enjoys everything from classic BBQ to Central and South American inspired dishes. Whatever he's cooking up, it's guaranteed to be so freakin' delicious!

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