Steak Tacos
This beef skirt steak tacos recipe combines juicy steak strips with a sweet and spicy Mexican corn salad. Loaded into warm tortillas, every bite offers an explosion of tastes and textures that leave you coming back for more. Cooked on the grill or stovetop, this is a warm weather-inspired recipe that I serve all year long. Add your favorite toppings, and in about 30 minutes, you can have a complete meal that delivers bold flavors and nourishing ingredients with restaurant-quality vibes.
Beef Skirt Steak Tacos
Who doesn’t love a good taco recipe? Whether it’s baja shrimp tacos or oven baked tacos, I’m always a fan. Add an agave-sweetened margarita, and I’m truly in heaven.
That said, this steak tacos recipe might be my favorite variation yet. There’s just something about the savory, sweet, and spicy flavors and combination of crisp, tender, and creamy textures that just screams summer. As a result, it’s great for eating outside on warm days but can also be prepared on the stove to bring a bit of brightness to cold or dreary days.
I serve my tacos in tortillas, but you could also pair the steak and corn mixture with a salad or over rice to make it your own. Ready in about 30 minutes, this dish is super versatile and great for meal prep!
Steak Tacos Ingredients and Notes
Steak
- Steak - Flank or skirt steak is best.
- Salt - This seasons and tenderizes the steak.
- Oil - I prefer the strong flavor of olive oil for this recipe, but avocado oil also works.
- Tortillas - I use corn tortillas to keep this recipe gluten-free, but you can use flour tortillas if preferred.
Mexican Corn Salad
- Veggies - A combination of fresh corn, red onion, garlic, jalapeño, optional red chili pepper, and green onion forms the bulk of the salad, creating a sweet, spicy taste and a satisfying crunch.
- Greek yogurt - This forms the base of the dressing. You can also use mayo. Or, I sometimes like to use two tablespoons of yogurt and one tablespoon of avocado oil mayo to create a rich, creamy, tangy taste while cutting down on fat and adding a boost of protein.
- Lime juice - Adds a bright, refreshing taste. Freshly squeezed is best!
- Olive oil - Creates a smooth dressing and enhances the richness of the salad.
- Honey - For a pop of sweetness. Maple syrup will also work.
- Seasonings - I use chili powder, paprika, sea salt, and black pepper to enhance the savory flavors, and add extra depth and a pop of heat.
- Cotija cheese - A traditional Mexican cheese, Cotija has a soft, crumbly texture and the perfect amount of bite to balance out the dish. Crumbled feta can also be used.
Tips for Making the Best Steak Tacos
- Get a good sear on the steak. Whether you're using a grill or a skillet, a good steak always has a nice crispy char. When cooking on the stove, I open a window and turn the hood vent to prevent too much smoke!
- Heat the tortillas. My favorite way to do this is on the grill or gas stove. A quick 5 second flip over the flame will warm up the tortilla and soften it so it's easier to work with. Not to mention is creates those lovely toasted pieces for the taco.
- Toppings are your friend. I find an extra squeeze of lime juice on top is perfection. You can also add a sprinkle of cotija cheese or cilantro too.
Topping Ideas and Serving Suggestions
I like to serve my beef skirt steak tacos recipe with an extra dollop of Greek yogurt, cotija cheese, and cilantro. However, you can also add options like diced avocado, guacamole, or salsa.
Then, include a side of crispy Brussels sprouts, grilled vegetable salad, or even sweet potato fries for a filling meal. And, of course, you can’t have tacos without a skinny spicy margarita or frozen margarita mocktail.
Frequently Asked Questions
Store leftover steak strips and corn salad in separate airtight containers. They will stay fresh in the fridge for up to 3-4 days.
Warm the steak in 20-second intervals in the microwave or in a skillet with a bit of oil over medium heat. Then, heat fresh tortillas, if desired, and assemble the tacos as usual.
I don’t find it necessary for this recipe. The quick cooking method ensures the steak turns out tender and juicy, and the corn salad provides more than enough flavor.
For more easy steak recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Steak Tacos Recipe
Equipment
- 1 Large Pot or Grill
Ingredients
- 1 lb skirt steak - or flank steak
- Sea salt
- 1 tablespoon olive oil - if grilling on the stove
- 8 corn tortillas
- Taco toppings - optional (greek yogurt, cotija cheese, cilantro,etc.)
For the mexican corn salad
- 4 ears corn - or 16 bag or can of corn
- ⅓ cup red onion - diced
- 2 cloves garlic
- 1 jalapeno - diced
- 1 red chili pepper - diced, optional
- 3 tablespoon greek yogurt - or mayo of choice (I like to cut it sometimes and do 2 tablespoon yogurt 1 tablespoon avocado mayo).
- 2 tablespoon lime juice - approx. 3 limes
- 1 teaspoon olive oil
- ½ teaspoon honey - or agave
- ½ teaspoon chili powder
- ¼ teaspoon paprika
- ¼ teaspoon sea salt
- ⅛ teaspoon pepper
- ¼ cup cotija cheese
- ¼ cup green onions - approx. 1 stem
Instructions
- Prepare the steak. Pat the steak dry with a paper towel then generously season with sea salt. Set aside.1 lb skirt steak, Sea salt
Cook the corn.
- Boil - Bring a large pot of water to a rolling boil. Add the ears of corn to the pot and allow the water to continue to boil for 6 - 8 minutes until the kernels are bright yellow. Allow the corn to cool down slightly before shaving off the kernels.4 ears corn
- Grilling - Preheat the grill to high heat. Place the corn on the grill and cook, turning frequently, until evenly charred, about 10 minutes. Allow the corn to cool down slightly before shaving off the kernels.
- Prepare the corn salad. In a large bowl add the corn kernels, red onion, garlic, jalapeno, red chili (if using), greek yogurt, lime juice, olive oil, honey, chili powder, paprika, sea salt and pepper. Toss well to combine. The heat from the corn should “melt” the yogurt mixture. Sprinkle the cotija cheese and green onions on top and gently toss to combine. Ser aside.⅓ cup red onion, 2 cloves garlic, 1 jalapeno, 1 red chili pepper, 3 tablespoon greek yogurt, 2 tablespoon lime juice, ½ teaspoon honey, ½ teaspoon chili powder, ¼ teaspoon paprika, ¼ teaspoon sea salt, ⅛ teaspoon pepper, ¼ cup cotija cheese, ¼ cup green onions, 1 teaspoon olive oil
Cook the steak.
- Grill - Preheat the grill to high heat. Cook the steak until charred on both sides and the internal temperature of the steak reads 130°F (about 3 to 4 minutes per side). Transfer the steak to a cutting board and let it rest for 5 - 10 minutes.
- Stove top - Heat a cast iron skillet over high heat with some olive oil or butter. Once the oil starts to shimmer, cook the steak until charred on both sides and the internal temperature of the steak reads 130°F (about 4 to 5 minutes per side). When doing this inside I will open up a window and turn the hood vent so there isn’t too much smoke. Transfer the steak to a cutting board and let it rest for 5 - 10 minutes.1 tablespoon olive oil
- Once the steak has rested, use a sharp knife to cut the steak, against the grain, into bite sized pieces.
- Assemble the tacos. If desired, heat up the tortillas on the grill or on the stove for a charred look or simply microwave them for 10 seconds to warm them up. Assemble with a few scoops of the corn salad and steak. Top with optional toppings like a dollop of green yogurt, extra cotija cheese, and cilantro.8 corn tortillas, Taco toppings
Comments
No Comments