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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.
Prep Time30 minutes
Cook Time30 minutes
Marinating Time4 hours
Total Time5 hours
Course: Dinner, Lunch, Main Course
Cuisine: American, Mexican
Servings: 6 People
Author: Derek Wolf

Ingredients

Steak:

  • 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

Instructions

  • 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!

Video

Nutrition

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