Juicy, tender steak fills these Grilled Steak and Corn Street Tacos along with sliced red onion and sauteed corn. The tacos are then topped with lime juice, pico de gallo, and fresh cilantro before serving.
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A few weeks ago, I went to lunch with my mom and sisters. We went to one of our favorite Tex-Mex restaurants in the area. As usual, we all ordered their street tacos. My mom and sisters got a combination of tacos. I went for a full plate of fish tacos.
They were so freaking good! But I kind of wish that I had gotten a combo with steak tacos. I didn't have to sit on that regret for long. I ordered groceries through Hungryroot and made sure to grab ingredients to make my own steak street tacos.
What I love about street tacos is the simplicity. It's street food so it has to be easy to make, easy to eat (small in size for eating on-the-go), but still pack a lot of flavor.
I made these tacos with juicy strip steak and a combination of red onion and corn all tucked into a warm corn tortilla. The tacos are then finished with a squeeze of fresh lime juice and topped with pico de gallo salsa, chopped scallions, and fresh cilantro.
Grilled Steak and Corn Street Tacos
These steak and corn tacos definitely hit the spot and satisfied my craving! While street tacos generally keep the toppings simple, these tacos would also be delish with a little guac, sour cream, or switch things up by using pineapple salsa instead of pico de gallo.
We're going to start the steak first. Season both sides with salt and pepper and heat the grill to medium-high heat. Place the steak on the grill and cook for 4-5 minutes. Then, flip it and grill for 4-5 minutes more.
Once grilled, set the steak aside onto a plate to rest.
While the steak is resting, we going to move inside to do a quick sauté. Pour a bit of olive oil to a skillet and heat over medium heat. Add the sliced onion to the pan and cook until softened and slightly caramelized, about 8-10 minutes. Once cooked, set aside.
In the same skillet, add the corn and season with salt and pepper. Cook for about 5-8 minutes. Remove from skillet and set aside.
Wipe out the skillet, add another drizzle of olive oil, and warm the corn tortillas, one at a time, for about 30 seconds.
When the tortillas are warmed up, cut the steak into small, cubed pieces and start filling the tortillas. Add the steak with onion and corn on top.
Hit the tacos with a fresh squeeze of lime. Then, spoon pico de gallo on top, add a sprinkle of chopped scallions and fresh cilantro, and serve.
Grilled Steak and Corn Street Tacos
Ingredients
- 1 - 10 oz. New York Strip Steak
- Salt and pepper to taste
- 1 tbsp. olive oil
- 3/4 cup red onion sliced thin
- 1-2 small ears corn removed from cob
- 6 corn tortillas
- Toppings: lime juice pico de gallo, chopped scallions, fresh cilantro
Instructions
- Pat steak dry and season with salt and pepper.
- Heat grill to medium-high. Cook steak 4-5 minutes. Flip, cook for another 4-5 minutes, or until steak reaches desired doneness.
- Set steak aside to rest.
- Heat oil in skillet on medium. Add onions. Cook until softened and lightly caramelized, 10 minutes. Set aside.
- In same skillet, add corn and season with salt and pepper. Cook 5-8 minutes. Remove from skillet and set aside.
- Wipe out skillet and add drizzle of olive oil. Warm tortillas one at a time, about 30 seconds, or until slightly browned.
- Cut steak into small cubes and immediately fill warmed tortillas.
- Top with fresh lime juice, pico de gallo, chopped scallions, and fresh cilantro, if desired.
This is the perfect summer dinner for two - or more - depending on how many of these delicious tacos you eat. Want to really make dinner a fiesta? Serve these steak and corn street tacos with an icy margarita!
Make this easy recipe with Hungryroot!
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