Steak Tacos with Grilled Corn Salsa

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
Author: April | Food n’ Focus
Serves: 4
Ingredients
  • 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
Instructions
  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.
3.3.3077

Steak Tacos with Grilled Corn Salsa