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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



  • 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