Half-Stack Grilled Beef Tacos with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-05-17 · Updated 2026-05-17

Juicy grilled beef sliced thin and layered in corn tortillas with a smoky charred corn salsa, perfect for quick taco nights. This Mexican recipe, ready in about 40 minutes, pairs flank steak, olive oil, ground cumin for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 400 calories and feeds 3, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 12 oz flank steak
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 3/4 tsp salt
• 1/2 tsp black pepper
• 1 tbsp fresh lime juice
• 2 tbsp fresh cilantro, chopped
• 1 cup corn kernels (fresh or frozen)
• 1/4 cup red onion, finely diced
• 1 small jalapeño, deseeded and minced
• 6 small corn tortillas
• 1/4 cup sour cream

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Instructions

1. Step 1: Combine 1 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 3/4 tsp salt, 1/2 tsp black pepper, and 1 tbsp fresh lime juice in a bowl. Rub this marinade over 12 oz flank steak and let rest for 20 minutes.
2. Step 2: Preheat a grill or grill pan to medium-high heat. Grill the marinated steak for 4-5 minutes per side until medium rare, then rest for 5 minutes.
3. Step 3: While steak rests, char 1 cup corn kernels in a dry skillet over medium-high heat for 5 minutes until lightly blackened, stirring occasionally. Transfer to a bowl and mix in 1/4 cup finely diced red onion, 1 small minced jalapeño, and 2 tbsp chopped cilantro.
4. Step 4: Slice the rested steak thinly against the grain. Warm 6 small corn tortillas on the grill or skillet for 30 seconds per side.
5. Step 5: Assemble tacos by layering sliced beef and 2 tbsp charred corn salsa on each tortilla; top each with 1 tbsp sour cream and extra cilantro if desired.