Looking for a quick and delicious taco dinner? These simple steak tacos with corn salad only took a few minutes to make and were filled with delicious savory, fresh and spicy notes all in one bite. Made homemade corn tortilla’s that took this recipe to a whole new level! This recipe made for one memorable taco feast!

Step 1: Prepare the steak marinade

This recipe does require a marinade. For best flavor, I recommend making the marinade the night before. The next day, all you have to do is grill up the steak. If you are making the recipe the same day, marinate it for an hour in the fridge.

In a large bowl, add half a can of beer, a spoonful of the adobo sauce, freshly squeezed lime juice, soy sauce, Dad’s Taco seasoning and Dad’s All Purpose rub. Mix the ingredients together.

Next, cut the outer skirt steak strip into smaller foot long pieces. This helps the meat get fully covered in the marinade and easier to handle later on the grill

Place the unseasoned skirt steak pieces into the marinade bowl and submerge the meat to make sure it’s covered.

For best results set in the fridge overnight or marinate for at least 1 hour.

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Step 2: Homemade corn salad

This corn salad is the perfect side dish to your next taco party. Closely resembling elotes street corn flavors, this recipe is savory, spicy, fresh from the cilantro and well corny. It’s fast and easy to make with only a few ingredients.

Check out the simple ingredients and simple process here.

Step 3: Homemade tortilla’s

I recently started making my own homemade tortillas and I’m hooked. Don’t get me wrong, store bought are still good, but fresh, warm savory tortillas made on the grill just hit differently.

I started using Masienda’s Corn Masa. It’s a tortilla masa that you just add water to. There are a lot of great varieties available from blue, yellow, red and white masa’s. I had the blue and white masa’s and they were both outstanding.

To prepare the tortillas, slowly add one cup of warm water to one cup of the masa. Mix the water into the masa using your hands until all the powder is incorporated. Next, roll out golf sized balls of the masa.

Using a tortilla press, flatten the masa balls into flat raw tortillas, one at a time.

Preheat the grill to a high heat. Place a comal or a cast iron skillet on the grates and heat up. Add the raw tortilla’s to the pan and flip after 1 minute. You do not want to burn them.

Homemade tortilla’s take a more more minutes to make, but cook very fast. I have a great youtube video showing the process step by step. Check it out!

If you don’t have the time or tools, store bought tortillas will work just as well. Depending on your preference you can pick from corn or flour tortillas.

• Corn tortillas: great for tacos. Made with whole grains, they have more fiber and are gluten free. The con is that they tend to break more easily making for one messy feast.

• Flour tortillas: mild in flavor with a soft pillowy texture. Usually used for fajitas and quesadillas, some prefer using flour tortilla’s on taco’s as well.

Step 4 : How the grill up the perfect steak tacos.

Preheat the grill to 450 degrees and set for direct heat. Cook the marinated steak pieces 2 minutes per side.

Remove them off the grill and let them rest for 10 minutes wrapping it in foil.

Before serving, cube up the grilled outside skirt steak into small bite size cubes.

Top each tortilla with a generous spoonful of the steak, corn salad, top with some freshly chopped and cojita cheese and enjoy these amazingly delicious steak tacos with corn salad. Enjoy!

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Steak Tacos with Corn Salad

These homemade steak tacos with corn salad are filled with delicious savory, fresh and spicy notes all in one bite.

Course Main Course

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 4 People

Equipment

• Tortilla Press
• Comal or Cast Iron Skillet
• Grill

Ingredients

• 1 lb Outside skirt steak

Steak Marinade Ingredients

• 1/2 can Beer
• 1/4 cup Adobo sauce
• 1 Lime
• 1 tbsp Dad's all purpose rub
• 1 tbsp Dad's taco seasoning

Corn Salad Ingredients

• 4 Corn on the cob
• 1 Lime
• 1/2 cup Mayo
• 1/2 cup Sour cream
• 1/2 can Chipotle peppers in adobo sauce 7oz can
• 2 tbsp Cotija cheese
• 1 tbsp Dad's taco seasoning
• Handful of cilantro

Homemade Tortilla Ingredients

• 1 cup Tortilla Masa
• 1 cup Water

Instructions

Steak Marinade Instructions

• Cut the long outside skirt steak into small foot size pieces.
• In a large bowl, add half a can of beer, a spoonful of the adobo sauce, freshly squeezed lime juice, soy sauce, Dad's Taco seasoning and Dad's All Purpose rub. Mix the ingredients together.
• Place the unseasoned skirt steak pieces into the marinade bowl and submerge the meat to make sure it's covered.
• For best results marinate in the fridge overnight or for at least 1 hour.

Corn Salad Instructions

• Start by drizzling some olive oil on the corn and make sure to cover all sides. Season with Dad's Taco seasoning.
• Preheat the grill to 350 degrees and set it for dual zone heat.
• Place the seasoned corn cobs on the indirect side of the grill and let them cook for about 30-45 minutes until they are fork soft.
• Remove the corn kernels into a bowl.
• In a blender add in mayo, sour cream, chipotles in adobo sauce, freshly squeezed lime juice, lime zest, and Dad's Taco seasoning. Blend the ingredients together and pour it over the corn kernels.
• Add in some freshly chopped cilantro, cotija cheese. Mix all the ingredients together.

Homemade Tortilla Instructions

• To prepare the tortillas, slowly add one cup of warm water to one cup of the masa harina. Mix the water into the masa using your hands until all the powder is incorporated. Next roll out golf sized balls of the masa.
• Using a tortilla press, flatten the masa balls into flat raw tortillas, one at a time.
• Place a comal or a cast iron skillet on the direct side of the grill to heat up. Add the raw tortilla's to the pan and flip after 1 minute.
• Wrap them in a towel to keep warm and to prevent from drying out.

Grilled Steak Instructions

• On high heat, cook the marinated steak pieces 2 minutes per side.
• Remove it off the grill and let it rest for 10 minutes wrapping it in foil.
• Before serving, cube up the grilled outside skirt steak into small bite size cubes.
• Top each tortilla with a generous spoonful of the steak, corn salad, top with some freshly chopped and cojita cheese and enjoy these amazingly delicious steak tacos with corn salad. Enjoy!

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