Remember last week when I promised you some tasty steak tacos to go along with your Chimichurri Sauce? Well I might be a few days behind but I finally have those tasty tacos for you to enjoy. And just in time for Taco Tuesday!

I’m such a huge fan of steak tacos. And throw a grilled corn salsa into the mix and you’ve got me hooked! I decided to craft a rub for this steak that includes some spicy and sweet flavors. If you like a spicier meat you can feel free to turn up the heat with additional cayenne pepper. If you stick to the recipe you’ll end up with a deliciously sweet/spicy balance of flavors.

Steak Tacos with Grilled Corn Salsa

Since fresh corn on the cob season is coming to a close I definitely encourage you to try out this recipe before it’s too late. And don’t forget the chimichurri!

Steak Tacos with Grilled Corn Salsa
Serves: 4

  • Dry Rub
  • 2 tablespoons light brown sugar
  • 1 tablespoon ancho chile powder
  • 1 tablespoon paprika
  • 2 teaspoons kosher salt
  • 2 teaspoons freshly ground black pepper
  • 1 teaspoon cayenne pepper
  • 1 teaspoon granulated garlic
  • 1 teaspoon English mustard powder
  • ½ teaspoon ground coriander
  • ½ teaspoon ground cumin
  • Steak And Salsa
  • ¼ cup olive oil plus more for grill
  • 3 ears of corn, shucked
  • ¼ red onion, finely chopped
  • 1 jalapeño, seeds removed, finely chopped
  • 1 pint cherry tomatoes, halved
  • 1 cup fresh cilantro, coarsely chopped
  • ⅓ cup fresh lime juice
  • Kosher salt, freshly ground pepper
  • 1½ pounds flank steak
  • 8 flour tortillas
  • Chimichurri Sauce

  1. Combine brown sugar, chile powder, paprika, salt, pepper, cayenne, granulated garlic, mustard powder, coriander, and cumin in a small bowl.
  2. Prepare a grill for medium-high heat; oil grate. Grill corn, turning occasionally, until lightly browned all over, 8–10 minutes; let cool. Cut kernels from cobs and place in a medium bowl. Add onion, jalapeño, tomatoes, cilantro, and lime juice to 
corn and toss to combine; season with salt and pepper. Set salsa aside.
  3. Meanwhile, place the steak with all of dry rub into a large zip-closure bag, packing on more than once if needed, add the olive oil into the bag and massage to coat the meat. Allow the meat to marinate for at least 1 hour.
  4. Grill steak, turning occasionally and moving to a cooler spot on grill as needed to control flare-ups, until nicely browned and an instant-read thermometer inserted into the thickest part registers 130°, about 4 minutes per side for medium-rare. Transfer to a cutting board and let rest 10 minutes.
  5. Return steak to grill just to recrisp exterior, about 1 minute per side. Transfer back to cutting board and slice against the grain. Serve topped with salsa and chimichurri sauce on the flour tortillas.

Steak Tacos with Grilled Corn Salsa