Bright, charred, and smoky—this Steak Tacos Recipe is the kind of weeknight meal that feels like a celebration. Think juicy, well-seasoned flank (or flat iron or skirt) steak, a quick charred corn relish, creamy lime-sriracha mayo, and lively toppings all piled into warm small tortillas. The spice rub is simple but bold: garlic powder, coriander, cumin, paprika, chili powder, and a touch of brown sugar to help build a caramelized crust. A brief rest and thin slices across the grain keep the steak tender, and the corn-on-the-cob adds sweetness and crunch. Assemble as many or as few tacos as you like—this recipe scales easily and stays fast from start to finish.

Why this Steak Tacos Recipe works

There’s a reason tacos are universally beloved: they’re endlessly flexible and deliver a perfect contrast of textures and flavors. The steak here is the star—marinated only with a dry spice blend and seared over high heat so the outside caramelizes and the inside stays juicy. The corn relish adds fresh brightness, the avocado brings creaminess, and a lime-sriracha mayonnaise ties everything together with tang and heat. Using small street-sized tortillas keeps each bite balanced so you taste the steak every time.

Ingredients

▢ Vegetable oil or canola oil, for greasing grill
▢ 1-1/2 up to 2 pounds flank steak or flat iron or skirt steak
▢ 1 teaspoon garlic powder
▢ 1 teaspoon ground coriander
▢ 1 teaspoon ground cumin
▢ 1 tablespoon paprika
▢ 1 tablespoon ground chili powder
▢ 1 tablespoon light brown sugar, firmly packed
▢ 1-1/2 teaspoons salt
▢ 1-1/2 teaspoons pepper
▢ 2 tablespoons olive oil, divided
▢ 2 large corn on the cob, fresh is best if available; or use frozen, about 2 cups
▢ 1 large avocado, divided
▢ 3 green onions, thinly sliced
▢ 1/2 bunch cilantro, finely chopped
▢ 1 tablespoon finely chopped jalapeño (see note 1)
▢ 1 teaspoon minced garlic (1 clove)
▢ 1 large lime
▢ 12 small tortillas or street-sized tortillas, flour or corn; I prefer Mission® extra-thin corn tortillas
▢ Cooking spray
▢ Toppings as desired (see note 2)
▢ 1/2 cup mayo, full-fat, I love Best Foods/Hellman’s®
▢ 2 limes
▢ 1/6 teaspoon ground cumin
▢ 1/4 teaspoon paprika
▢ 1/2 teaspoon chili powder
▢ 1 teaspoon Sriracha

Prep and tools

Plan for about 25–35 minutes of active time plus a short rest for the steak. You’ll need a grill or a heavy skillet/grill pan if you’re cooking indoors, a sharp knife, cutting board, bowl for the spice rub, and a small bowl for the sauce. If using corn on the cob, an instant-read thermometer isn’t necessary but helps if you prefer a precise finish for the steak.

Step-by-step directions

Make the dry rub: In a small bowl, combine 1 teaspoon garlic powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 tablespoon paprika, 1 tablespoon ground chili powder, 1 tablespoon light brown sugar (firmly packed), 1-1/2 teaspoons salt, and 1-1/2 teaspoons pepper. Stir until evenly mixed.
Season the steak: Pat 1-1/2 up to 2 pounds flank steak (or flat iron or skirt steak) dry with paper towels. Rub both sides of the steak with 1 tablespoon of the olive oil. Press the dry rub onto both sides of the steak so it’s well coated.
Prepare the grill or pan: Preheat your grill to high heat or place a cast-iron grill pan over high heat on the stovetop. Lightly grease the grill grates or pan with vegetable oil or canola oil to prevent sticking.
Cook the steak: Lay the seasoned steak on the hot grill or grill pan. Sear the steak, undisturbed, until a nice crust forms, about 3–5 minutes per side depending on thickness and desired doneness. For flank or skirt steak aimed at medium-rare to medium, remove when the internal temperature reaches about 130–135°F for medium-rare or 140°F for medium; thin cuts will cook quickly. Transfer the steak to a cutting board and tent loosely with foil; let it rest for 5–10 minutes to redistribute juices.
Char the corn: While the steak rests, brush the corn with the remaining 1 tablespoon olive oil and place the cobs on the grill or grill pan. Cook, turning occasionally, until the kernels are browned and slightly charred in spots, about 8–10 minutes. If using frozen corn, heat a skillet over medium-high heat with a small drizzle of oil and sauté until charred and heated through, about 6–8 minutes.
Cut the corn off the cob: Stand each ear of corn on its end and slice downward with a sharp knife to remove the kernels. You should have about 2 cups of corn.
Make the corn-avocado relish: In a medium bowl, combine the charred corn kernels, 1/2 of the large avocado diced (reserve the other half for topping), 3 thinly sliced green onions, 1/2 bunch finely chopped cilantro, 1 tablespoon finely chopped jalapeño, 1 teaspoon minced garlic (about 1 clove), and the juice of 1 large lime. Stir gently to combine, then season to taste with a pinch of salt and pepper if desired.
Slice the steak: Slice the rested steak very thinly against the grain. Thin slices will ensure the steak is tender in each bite.
Warm the tortillas: Spray or brush both sides of each tortilla with a little cooking spray or oil and warm them on the grill or in a skillet over medium-high heat until pliable and lightly charred, about 20–30 seconds per side. Keep warm wrapped in a clean kitchen towel.
Make the lime-sriracha mayo: In a small bowl, whisk together 1/2 cup mayo, the juice of 2 limes, 1/6 teaspoon ground cumin, 1/4 teaspoon paprika, 1/2 teaspoon chili powder, and 1 teaspoon Sriracha. Taste and adjust seasoning—add a pinch more salt, lime, or Sriracha if you want more tang or heat.
Assemble the tacos: Place a few slices of the sliced steak on each warm tortilla. Spoon the corn-avocado relish over the steak. Drizzle with the lime-sriracha mayo and top with remaining diced avocado, extra cilantro, or sliced green onions as desired. Serve immediately.

Notes and tips

Protein options: Flank steak, flat iron, and skirt steak all work; choose the one you prefer. Trim any excess fat if desired, but a little fat adds flavor during cooking.
Jalapeño heat: For milder tacos, remove the seeds and membranes from the jalapeño before chopping. Keep them for more heat.
Fresh corn vs frozen: Fresh corn on the cob gives the best flavor and texture, but frozen corn is a fine shortcut—just thaw and char in a hot skillet.
Doneness guide: Because cuts like flank and skirt are best sliced thin against the grain, aim for medium-rare to medium to keep the meat tender. A quick sear over high heat is the key.
Tortillas: Small street-sized tortillas are ideal because they hold the perfect ratio of steak to toppings. Warm them briefly so they’re flexible and slightly charred.
Serving: These tacos are best eaten right away while the steak is warm and the tortillas soft. Leftover steak slices are wonderful reheated and used in quesadillas, salads, or breakfast hash.

Make-ahead and storage

You can make components ahead: the spice-rubbed steak can be seasoned up to 2 hours ahead and refrigerated, then brought to room temperature before grilling; the corn relish keeps for 1–2 days refrigerated; the lime-sriracha mayo stores up to 3 days in an airtight container. Reheat the steak gently in a warm skillet or under low broiler to avoid overcooking.

Toppings and variations

Keep it simple with extra lime wedges, chopped cilantro, sliced radishes, or pickled red onions. For a smoky kick, add a few drops of chipotle sauce. Swap the mayo for plain yogurt or a plant-based mayo to suit dietary preferences. To make it vegetarian, replace the steak with grilled portobello mushrooms or marinated seitan slices and follow the same assembly steps.

Serving suggestions

Pair these tacos with a light, crisp salad, black beans, or a bright Mexican-style slaw. A margarita, Mexican lager, or sparkling water with lime are natural beverage companions. For a crowd, set out the steak, tortillas, relish, and sauces buffet-style so guests can build their own tacos.

Nutritional pointers

This Steak Tacos Recipe balances protein, healthy fats from avocado, and fiber from corn and tortillas. Use whole-grain or corn tortillas for a lighter option, and control portion size by serving two tacos per person with a side salad for a complete meal.

Final thoughts

Simple seasoning, a hot sear, and a lively relish are all you need for memorable tacos. This Steak Tacos Recipe is approachable enough for a weeknight and impressive enough for weekend entertaining. The components are adaptable, and the technique—season, sear, rest, slice—translates to other taco fillings as well. Make a double batch of the relish and sauce for even more flavor the next day.

Enjoy—grab a lime wedge, fold the tortilla, and dig in.

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Steak Tacos Recipe

Charred corn, thinly sliced seasoned steak, avocado, and a tangy lime-Sriracha sauce for easy, flavorful tacos.

Prep Time30

Cook Time12

Total Time42

Servings: 4 servings

Ingredients

vegetable oil or canola oil for greasing grill
1.5 to 2 pounds flank steak or flat iron or skirt steak
1 teaspoon garlic powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 tablespoon paprika
1 tablespoon ground chili powder
1 tablespoon light brown sugar firmly packed
1.5 teaspoons salt
1.5 teaspoons pepper
2 tablespoons olive oil divided
2 large corn on the cob fresh if possible; about 2 cups kernels if using frozen
1 large avocado divided
3 green onions thinly sliced
1/2 bunch cilantro finely chopped
1 tablespoon jalapeño finely chopped; see note
1 teaspoon minced garlic about 1 clove
1 large lime
12 small tortillas street-sized, flour or corn
cooking spray
toppings as desired (see notes)
1/2 cup mayonnaise full-fat
2 limes limes for sauce (zest and juice)
1/6 teaspoon ground cumin
1/4 teaspoon paprika
1/2 teaspoon chili powder
1 teaspoon Sriracha

Instructions

Preheat the grill to 450°F and clean it; grease the grates by rubbing with a paper towel soaked in vegetable or canola oil using tongs.
Prepare the corn: shuck the corn, discard husks and silk, brush with 1 tablespoon olive oil, and season with salt and pepper.
Grill the corn over direct heat for about 10–12 minutes, turning every 3–4 minutes, until lightly charred; let cool, then cut kernels off the cob into a large bowl.
Make the steak rub by mixing 1 teaspoon garlic powder, 1 teaspoon ground coriander, 1 teaspoon ground cumin, 1 tablespoon paprika, 1 tablespoon chili powder, 1 tablespoon packed light brown sugar, 1½ teaspoons salt, and 1½ teaspoons pepper.
Pat the steak dry, drizzle with 1 tablespoon olive oil, and press half the rub onto the top; flip, drizzle the remaining 1 tablespoon oil, and press on the remaining rub.
Grill the steak directly over high heat about 4–5 minutes per side for medium-rare (130–135°F) or until desired doneness; remove, tent with foil, and rest 5–10 minutes, then slice very thinly against the grain.
Prepare the corn-avocado topping: cut the avocado in half, chop one half and thinly slice the other. In the bowl with corn kernels, combine chopped avocado, sliced green onions, chopped cilantro, 1 teaspoon minced garlic, and the finely diced jalapeño.
Add 1 teaspoon lime zest, 2 tablespoons lime juice, and a pinch of salt and pepper to the corn mixture and toss gently; set aside.
Make the sauce: zest and juice the remaining limes to yield about ½ teaspoon zest and 3 tablespoons juice, then whisk with ½ cup mayonnaise, 1/6 teaspoon ground cumin, ¼ teaspoon paprika, ½ teaspoon chili powder, and 1 teaspoon Sriracha; season to taste.
Warm the tortillas: spray both sides with cooking spray and char briefly over the stovetop flame or warm covered in the microwave until flexible; fold once to loosen.
Assemble tacos: fill each warmed tortilla with thinly sliced steak, a spoonful of the corn-avocado topping, a spoonful of the sauce, and sliced avocado; add optional toppings if desired and serve.