Ingredients
Equipment
Method
- In a bowl or a large resealable plastic bag, combine the olive oil, chili powder, cumin, smoked paprika, garlic powder, onion powder, cayenne pepper (if using), salt, and black pepper. Add the flank steak and rub the marinade all over the meat. Let it marinate at room temperature for at least 30 minutes, or in the refrigerator for up to 4 hours.2 tablespoons olive oil, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/4 teaspoon cayenne pepper, to taste salt, to taste freshly ground black pepper, 1.5 lbs flank steak or skirt steak
- While the steak marinates, lightly brush the shucked corn cobs with olive oil.1 tablespoon olive oil, 4 ears corn, shucked
- Preheat your grill to medium-high heat. Place the corn cobs on the grill and cook for about 10-12 minutes, turning occasionally, until lightly charred and tender. Remove from the grill and let cool slightly.4 ears corn, shucked
- Once the corn is cool enough to handle, stand each cob upright on a cutting board and carefully slice downwards to remove the kernels. In a medium bowl, combine the corn kernels, mayonnaise, chopped cilantro, lime juice, chili powder, and salt. Stir gently to combine.4 ears corn, shucked, 1/4 cup mayonnaise, 2 tablespoons finely chopped fresh cilantro, 1 tablespoon lime juice, 1/2 teaspoon chili powder, pinch salt
- Clean your grill grates and oil them to prevent sticking. Remove the steak from the marinade, letting any excess drip off. Place the steak on the hot grill. Grill for 4-6 minutes per side for medium-rare, or until it reaches your desired doneness. The internal temperature should reach 130-135°F (54-57°C) for medium-rare.1.5 lbs flank steak or skirt steak
- Once grilled, transfer the steak to a cutting board and let it rest for at least 5-10 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak. After resting, thinly slice the steak against the grain.1.5 lbs flank steak or skirt steak
- While the steak rests, warm the tortillas. You can do this by quickly heating them on a dry skillet over medium heat for about 30 seconds per side, or by wrapping them in a damp paper towel and microwaving for 30-60 seconds.12-16 corn or flour tortillas (taco size)
- To build your Grilled Street Corn Steak Tacos, spoon a generous portion of sliced steak into each warm tortilla. Top with the prepared grilled street corn mixture, crumbled cotija cheese, and chopped red onion.1.5 lbs flank steak or skirt steak, 4 ears corn, shucked, 1/4 cup crumbled cotija cheese or crumbled feta cheese, 1/4 cup finely chopped red onion, 12-16 corn or flour tortillas (taco size)
- Garnish with additional fresh cilantro if desired, and serve immediately with lime wedges on the side for an extra burst of freshness.N/A Additional fresh cilantro for garnish, N/A Wedges of lime for serving
Notes
Leftover components can be stored separately in airtight containers for up to 2-3 days. Reheat components gently to maintain texture.
