Grilled skirt steak tacos topped with Mexican street corn is a match made in heaven for an easy summer dinner idea!
Skirt Steak Tacos
Taco tuesday just got a little more exciting! Summer is my favorite season. With the warmer weather, we use the grill all summer. If you need some dinner ideas to whip up on the grill, these Mexican-inspired grilled skirt steak tacos topped with charred corn, cotija cheese and lime is just the thing! Nothing beats that smoky, char-grilled flavor―especially when eaten al fresco! If you want some sides to go with this, why not make some Cilantro Lime Rice and Quick Black Beans. More of my favorite grilled steak recipes are Grilled Steak Fajitas, Grilled Flank Steak with Chimichurri, or try these low-carb, Lettuce Wrap Grilled Steak Tacos.
Steak Tacos Are Always A Winner for Dinner
Taco nights are definitely a favorite in my house, and these Mexican-inspired street tacos are a great way to take advantage of sweet summer corn. In my home, tacos are the easiest solution for satisfying a house full of picky family members with varying tastes. They’re also great for family members with food allergies because you can make one dish that makes everyone happy with a few simple tweaks.
- Quick! No need to marinade the steaks, the simple rub is perfect.
- High Protein: Each serving has over 30 grams of protein.
- Flavorful: The tender steak pairs perfectly with the sweet, smoky corn for a Mexican-inspired feast.
- Great for Dietary Restrictions: These tacos are high protein, gluten-free, and Weight Watchers friendly. It can also be made dairy-free by skipping the cheese, if needed.
- Perfect for Entertaining: These skirt steak tacos are a crowd-pleaser and simple to prepare, making them an excellent choice for your next gathering, such as Father’s Day, Memorial Day or the Fourth of July.
If you make this skirt steak taco recipe, I would love to see it. Tag me in your photos on Instagram or Facebook!
Grilled Steak Taco Ingredients
Here’s everything you’ll need to make this grilled steak taco recipe. (See the recipe card below for the exact measurements.)
- For the Elote: Corn, light mayo, cilantro, ancho chili powder, lime juice, salt.
- Skirt Steak: Skirt steak is a delicious cut of beef, perfect for making steak tacos.
- Steak Seasoning: Cumin adds a smoky flavor.
- Corn Tortillas are a healthy gluten-free tortilla option.
- Skirt Steak Taco Toppings: Cheese (Cotija, queso fresco, or feta), cilantro, lime wedges finish the dish.
How to Make Skirt Steak Tacos
Here’s the step-by-step photos for these grilled steak tacos. Find the complete instructions in recipe card below.
- Season the steak on both sides with salt and cumin.
- Prepare a gas grill or charcoal grill. When hot, clean and oil the grates.
- Grill the corn on medium-high heat, turning occasionally until slightly charged.
- Make the Elote: Place the corn in a bowl and cut off the kernels with a large knife. Stir in the remaining elote ingredients and set aside.
- How to Grill Steak: Increase the grill’s heat to high. Cook the steak for 1½ to 2 minutes on each side for medium rare, or cook longer for your desired temperature.
- Warm corn tortillas on the grill for 30 to 60 seconds on each side.
- How to Cut Skirt Steak for Street Tacos: Let the meat rest for 5 to 10 minutes. Thinly slice the meat across the grain. That means you want to cut perpendicular to the muscle fibers.
- Assemble Tacos: Place the steak in the tortillas, top with elote, cheese, and cilantro, and serve with lime wedges.
Variations
- Tortillas: My daughter loves corn tortillas, but if your kids don’t care for them, you can use crispy taco shells, flour tortillas, or even lettuce wraps.
- You can swap the steak for chicken or shrimp (or make a combo) and grill some plain corn on the side for finicky palates. For serving, I set out lots of taco toppings—cheddar cheese, shredded lettuce, tomatoes, and avocado—and then let everyone build their own.
- Mayo: Replace mayonnaise with Greek yogurt or light sour cream, or leave it out.
- Not a cilantro fan? Omit it or serve it on the side as a topping for other guests.
- Cut of Beef: Substitute flank steak.
- Can’t eat cheese? Skip it.
- Corn Cooking Tip: If you don’t have an outdoor grill, you can char the corn directly over the burner of a gas stove over low heat, turning often until charred all over. The tortillas can be heated the same way. And, if you don’t have a gas stove, cook them in a grill pan.
What to Serve with Steak Tacos
Below are some good side dish ideas for steak tacos:
Storage
Refrigerate the leftover steak and corn in separate containers for 4 days.
Microwave the steak until warm, and assemble your tacos before eating. You can also freeze the steak for 3 months.
More Taco Recipes You’ll Love
Yield: 4 servings
Serving Size: 2 tacos
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Season the steaks on both sides with salt and cumin.
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Heat the grill over medium-high heat, when hot clean and oil the grates, then grill the corn, turning occasionally until slightly charred, about 10 minutes.
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Transfer to a cutting board, when cool enough to handle, cut the corn off the cob and place in a medium bowl, mix with mayo, cilantro, chili powder, lime juice and salt. Set aside.
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Increase the flame to high heat, add the steaks and cook about 1 1/2 to 2 minutes on each side for medium rare, or longer to your desired likeness.
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Set aside on a cutting board and grill the tortillas until the edges become charred, about 30 to 60 seconds on each side.
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Thinly slice the steak across the grain, place over the tortillas, top with elote, cheese, garnish with cilantro and serve with lime wedges.
Last Step:
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Serving: 2 tacos, Calories: 418 kcal, Carbohydrates: 33.5 g, Protein: 31 g, Fat: 19.5 g, Saturated Fat: 7.5 g, Cholesterol: 89 mg, Sodium: 738 mg, Fiber: 4.5 g, Sugar: 4 g
