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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 minutes
Cook Time12 minutes
Total Time42 minutes
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.

Equipment

  • Grill
  • Tongs
  • Paper Towels
  • Large Bowl
  • Knife
  • Cutting Board
  • Meat Thermometer
  • Mixing Bowl

Notes

  • If you prefer less heat, omit the jalapeño.
  • Use mild chili powder and paprika for less spiciness.
  • Slice steak very thinly against the grain for tenderness.
  • Warm tortillas just before assembling for best texture.
  • Adjust sauce seasoning with extra Sriracha or lime to taste.