Tex-Mex Grilled Steak Tacos with Charred Corn Salsa

By Lauren Mitchell, Test Kitchen Director · Reviewed by AislePrompt Editorial · Published 2026-06-16 · Updated 2026-06-16

Juicy grilled steak slices nestled in warm tortillas, topped with a vibrant charred corn salsa bursting with smoky and fresh flavors. This mexican-inspired tacos & burritos ready in about 45 minutes blends flank steak, olive oil, ground cumin into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 320 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. 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 smoked paprika
• 1/2 tsp garlic powder
• 1 tsp salt
• 1/2 tsp black pepper
• 2 ears corn on the cob
• 1 small, diced red bell pepper
• 1/4 cup, finely chopped red onion
• 1/4 cup, chopped cilantro leaves
• 2 tbsp lime juice
• 8 small corn tortillas
• 1 small, finely chopped (optional) jalapeño

Instructions

1. Step 1: Whisk together 2 tbsp olive oil, 1 tsp ground cumin, 1 tsp smoked paprika, 1/2 tsp garlic powder, 1 tsp salt, and 1/2 tsp black pepper in a bowl. Coat 1 lb flank steak evenly with the marinade and let rest at room temperature for 20 minutes.
2. Step 2: Preheat a grill or grill pan over medium-high heat. Grill 2 ears of corn, turning frequently, for about 8 minutes until charred and cooked through. Remove from heat and let cool.
3. Step 3: Remove the kernels from the charred corn cobs by slicing downward with a sharp knife; transfer to a bowl. Add 1 small diced red bell pepper, 1/4 cup finely chopped red onion, 1/4 cup chopped cilantro leaves, 2 tbsp fresh lime juice, and 1 finely chopped small jalapeño (if using). Stir to combine and set aside.
4. Step 4: Grill the marinated flank steak over medium-high heat for 4-5 minutes per side until medium rare or desired doneness. Remove steak and let rest for 5 minutes before slicing thinly against the grain.
5. Step 5: Warm 8 small corn tortillas on the grill for 30 seconds per side until pliable and slightly charred.
6. Step 6: Assemble tacos by layering sliced steak on each tortilla and topping with 2-3 tbsp of the charred corn salsa. Serve immediately.