Grilled Steak and Corn Street Tacos
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.
Servings 6
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.