Steak and Corn Tacos with Chimichurri Recipe

Introduction

These Steak and Corn Tacos with Chimichurri blend smoky grilled flavors with fresh, vibrant herbs for a delicious meal. Perfect for summer cookouts or a casual dinner, they offer a satisfying combination of tender steak, sweet corn, and tangy chimichurri sauce.

Ingredients

• 2 pounds of skirt steak
• 12 corn tortillas
• 5 ounces of Oaxaca cheese
• 4 ears of fresh corn
• 3 tablespoons SPG blend (salt, pepper, garlic)
• 1 tablespoon avocado oil (for grilling)
• 1 bunch parsley
• 1 bunch cilantro
• 3 cloves garlic
• 1/4 cup avocado oil (for chimichurri)
• 2 tablespoons red wine vinegar
• Juice from 2 limes
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon red pepper flakes

Instructions

1. Step 1: Hand chop the parsley, cilantro, and garlic finely to prepare for the chimichurri sauce.
2. Step 2: In a bowl, combine 1/4 cup chopped parsley, 1/4 cup chopped cilantro, 3 minced garlic cloves, 1/4 cup avocado oil, 2 tablespoons red wine vinegar, juice of 2 limes, 1/2 teaspoon salt, 1/2 teaspoon black pepper, and 1/2 teaspoon red pepper flakes. Mix thoroughly to make the chimichurri.
3. Step 3: Spray the skirt steak with 1 tablespoon avocado oil to help the seasoning stick, then season both sides evenly with the SPG blend.
4. Step 4: Spray the ears of corn with avocado oil, then season with salt and pepper.
5. Step 5: Grill the corn over direct heat, turning occasionally, until it develops a nice char on the kernels.
6. Step 6: Grill the steak over direct heat, flipping every 3-4 minutes. Remove the steak from the grill once it reaches an internal temperature of 140°F for medium rare.
7. Step 7: Cut the kernels off the grilled corn and place them in a bowl.
8. Step 8: Let the steak rest for 5-10 minutes, then slice against the grain into thin pieces for the most tender bites.
9. Step 9: Warm the corn tortillas, then assemble the tacos by layering melted Oaxaca cheese, sliced steak, grilled corn kernels, a spoonful of chimichurri, and hot sauce if desired.

Tips & Variations

• For extra smoky flavor, use a charcoal grill and add wood chips while grilling.
• Substitute skirt steak with flank steak or ribeye if preferred.
• Swap Oaxaca cheese for mozzarella or Monterey Jack for a different melting cheese option.
• Add diced avocado or pickled red onions to brighten the flavors even more.

Storage

Store leftover steak, corn, and chimichurri separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a pan or oven to maintain tenderness. Tortillas are best kept in a sealed bag at room temperature and warmed before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the chimichurri sauce ahead of time?

Yes, making chimichurri a few hours or even the day before allows the flavors to meld beautifully. Just keep it refrigerated in an airtight container.

How can I tell when the steak is cooked correctly?

Use a meat thermometer to check for an internal temperature of 140°F for medium rare. Resting the steak after grilling ensures juicy, tender slices.

Steak and Corn Tacos with Chimichurri Recipe

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★★★★★

4.5 from 80 reviews

• Author: Hugo
• Total Time: 45 minutes
• Yield: 12 tacos 1x

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Description

These Steak and Corn Tacos with Chimichurri combine juicy grilled skirt steak and charred fresh corn with a zesty, herbaceous chimichurri sauce for a vibrant and flavorful Mexican-inspired meal. The skirt steak is seasoned with a simple SPG blend and grilled to perfection, while the corn adds a smoky sweetness. Finished with melted Oaxaca cheese and fresh lime juice, these tacos offer a delicious balance of textures and flavors, perfect for a casual dinner or entertaining guests.

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Ingredients

Scale 1x2x3x

Steak and Toppings

• 2 pounds of skirt steak
• 12 corn tortillas
• 5 ounces Oaxaca cheese
• 4 ears of fresh corn
• 3 tbsp SPG blend (salt, pepper, garlic)
• 1 tbsp avocado oil (for steak and corn spray)
• Salt and black pepper (to season corn)

Chimichurri Sauce

• ¼ cup chopped fresh parsley
• ¼ cup chopped fresh cilantro
• 3 cloves garlic, minced
• ¼ cup avocado oil
• 2 tbsp red wine vinegar
• Juice from 2 limes
• ½ tsp salt
• ½ tsp black pepper
• ½ tsp red pepper flakes

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Instructions

1. Prepare the Chimichurri: Finely chop the parsley, cilantro, and garlic by hand. Combine them in a bowl with ¼ cup avocado oil, 2 tbsp red wine vinegar, juice from 2 limes, ½ tsp salt, ½ tsp black pepper, and ½ tsp red pepper flakes. Mix thoroughly to create a vibrant chimichurri sauce.
2. Season the Steak: Lightly spray the skirt steak with avocado oil to help the seasoning adhere. Sprinkle both sides evenly with 3 tablespoons of SPG blend (a mixture of salt, pepper, and garlic).
3. Prepare the Corn: Spray each ear of corn with avocado oil and season with salt and black pepper evenly.
4. Grill the Corn: Place the corn over direct heat on the grill, turning occasionally until charred on all sides. This usually takes about 10-15 minutes. Remove from grill and let cool slightly before cutting the kernels off the cob. Place the kernels in a bowl.
5. Grill the Steak: Place the seasoned skirt steak on the grill over direct heat. Flip every 3-4 minutes to ensure even cooking. Use a meat thermometer to check for an internal temperature of 140°F for medium rare. Remove from the grill and allow to rest for 5-10 minutes.
6. Slice the Steak: After resting, slice the skirt steak thinly against the grain to maximize tenderness.
7. Assemble the Tacos: Warm the corn tortillas and place melted Oaxaca cheese on each. Add slices of grilled steak and a spoonful of grilled corn. Top generously with chimichurri sauce and a dash of hot sauce if desired. Serve immediately.

Notes

• Resting the steak is crucial for juicy, tender slices.
• Use fresh corn for the best char and sweetness.
• Adjust red pepper flakes in the chimichurri for desired spice level.
• Oaxaca cheese melts well and adds a creamy texture; you can substitute with mozzarella or queso fresco if unavailable.
• Make sure to cut the steak against the grain for tenderness.
• Skinny corn tortillas hold ingredients better and add authentic flavor.

• Prep Time: 20 minutes
• Cook Time: 25 minutes
• Category: Main Course
• Method: Grilling
• Cuisine: Mexican

Keywords: steak tacos, corn tacos, chimichurri sauce, grilled steak, Mexican tacos, skirt steak recipe