South Central Grilled Steak Tacos with Charred Corn Salsa

By AislePrompt Editorial · Published 2026-07-07 · Updated 2026-07-07

Juicy grilled steak tacos topped with a smoky charred corn salsa, reflecting the vibrant flavors of the South Central region. This Mexican-inspired taco and burrito 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 350 calories and feeds 4, 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

• 1 lb flank steak
• 2 tbsp olive oil
• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup corn kernels (fresh or frozen)
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 2 tbsp, chopped cilantro
• 2 tbsp lime juice
• 8 small corn tortillas

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Instructions

1. Step 1: In a small bowl, combine 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp chili powder, 1 tsp salt, and 1/2 tsp black pepper. Rub this marinade all over 1 lb flank steak and let rest at room temperature for 15 minutes.
2. Step 2: Heat a grill or grill pan over medium-high heat. Grill the seasoned flank steak for 4-5 minutes per side for medium-rare, then transfer to a cutting board and let rest for 10 minutes.
3. Step 3: While steak rests, heat a dry skillet over medium-high heat and add 1 cup corn kernels. Cook, stirring often, until the corn is blackened and charred in spots, about 5-7 minutes.
4. Step 4: Transfer charred corn to a bowl and add 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 2 tbsp chopped cilantro, and 2 tbsp lime juice. Stir to combine and season with salt to taste.
5. Step 5: Thinly slice the rested flank steak against the grain.
6. Step 6: Warm 8 small corn tortillas on the grill or in a dry skillet for 30 seconds each side.
7. Step 7: Assemble tacos by layering sliced steak and a generous spoonful of charred corn salsa on each tortilla. Serve immediately.