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.
Ingredients
Scale
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
Instructions
- 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.
- 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).
- Prepare the Corn: Spray each ear of corn with avocado oil and season with salt and black pepper evenly.
- 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.
- 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.
- Slice the Steak: After resting, slice the skirt steak thinly against the grain to maximize tenderness.
- 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
