Don’t put your grills away yet – there is still plenty of grilling season left!  These Grilled Chipotle Steak Tacos with Grilled Corn Salsa are super flavorful and a tasty grilling recipe.  

While some people start thinking of fall as soon as August hits, I like to think we are still in the thick of summer.  It’s still hot. There are still weeks before school starts again. And no one has put their dock away for the year yet.  So let’s just hold our horses on the pumpkin muffins/lattes/bars/whatever and just embrace the rest of this summer.

Of course this means grilling all of the things.  I try to plan our meals around the grill during the summer months and this recipe is absolutely no different.  Not only is the steak grilled, but so are some of the vegetables for the salsa. Winning!

Grilled Chipotle Steak Tacos with Grilled Corn Salsa

The chipotle steak is super flavorful, as it is marinated in a mixture of chipotle peppers in adobo sauce, garlic, onion, lime juice, and spices.  The main flavor comes from the adobo sauce and gives a smoky and spicy kick. I’m always a little shy with the amount of chipotle adobo sauce that I use because my taste buds are as wimpy as they come, but I include a range in the recipe of how much to use.  If you have ninja taste buds, add the full amount.

To top off the chipotle steak tacos, I made a grilled corn salsa.  I simply grilled a few ears of corn, a jalapeno, and red onion, and chopped it up with some tomatoes and cilantro.  I love the extra boost of flavor that grilling gives to the salsa, which we not only served on top of the tacos but alongside for chip dipping.  You could stop there (because that’s all these tacos really need) or you could drizzle with some crema or a dollop of guac.

This recipe for Grilled Chipotle Steak Tacos makes enough tacos for about 4 people, but if you’re cooking for two (or two big humans and one and a half small humans like us) I’d highly recommend making the entire amount and then using the leftovers for steak nachos the next day.  Just saying!

Grilled Chipotle Steak Tacos with Grilled Corn Salsa

These Grilled Chipotle Steak Tacos with Grilled Corn Salsa are super flavorful and a tasty grilling recipe.

Print Pin Rate

Course: Main Course

Cuisine: American, Mexican

Keyword: beef, corn salsa recipe, steak tacos

Prep Time: 25 minutes

Cook Time: 20 minutes

Total Time: 45 minutes

Servings: 4 servings

Calories: 374kcal

Author: Taylor Ellingson

Ingredients

For the marinade:

• 2-3 chipotle peppers in adobo sauce
• ¼ white onion
• 2 cloves garlic
• 1 teaspoon cumin
• 1 teaspoon salt
• 2 tablespoons olive oil
• Juice from 1 lime
• 1 lb flank steak

For the corn salsa:

• 4 ears sweet corn
• 1 jalapeno
• ½ red onion
• 2 tablespoons olive oil
• 1 Roma tomato diced
• ¼ cup chopped cilantro
• Juice from 1 lime
• Salt and pepper to taste
• Flour tortillas
• Optional toppings: sour cream avocado, guacamole, queso fresco

Instructions

• Place all marinade ingredients in a small food processor and pulse until pureed.
• Place flank steak in a large tupperware and spread marinade on both sides.
• Refrigerate for at least 30 minutes, or ideally overnight.
• Once marinated, preheat the grill to medium-high heat.
• Brush sweet corn, jalapeno, and red onion with olive oil and season with salt and pepper.
• Place vegetables on the grill and cook for about 10 minutes, turning every few minutes. For the onion, place flat side down to begin with and then flip once to the curved side. Remove from the grill and let cool for about 10 minutes.
• Place steak on the preheated grill and cook approximately 4-5 minutes on each side.
• Once cooked, let steak rest for 5 minutes, allowing the juices to settle into the meat.
• Once the vegetables are cool, cut the kernels off the cobs, dice the jalapeno, removing the stem and seeds, and dice the onion.
• Combine vegetables in a medium bowl with diced tomato, chopped cilantro, and lime juice. Season with salt and pepper.
• Slice the steak against the grain into thin slices.
• Assemble the tacos by filling with a few slices of the steak and top with corn salsa.
• Serve and enjoy!

Notes

For the timing of cooking the vegetables and steak, I prefer to grill the vegetables first, and let them cool. While they are cooling, grill the steak. While the steak is resting, chop the vegetables for the salsa. Then you can slice the steak and serve! I also like to throw my tortillas on the grill for a minute on each side to warm them up and give them a little char.

Nutrition

Calories: 374kcal | Carbohydrates: 20g | Protein: 28g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 13g | Trans Fat: 0.01g | Cholesterol: 68mg | Sodium: 744mg | Potassium: 727mg | Fiber: 3g | Sugar: 7g | Vitamin A: 411IU | Vitamin C: 15mg | Calcium: 41mg | Iron: 3mg

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