Chili-Lime Grilled Flank Steak Tacos with Charred Corn Pico

Chili and lime have long brightened grilled meats in Mexican cooking, and flank steak drinks in that bold marinade. Charred corn folded into a fresh tomato pico adds sweet smoke to these easy summer tacos.

Serves 4 · 25 min prep · 20 min cook

Estimate for one serving

• 520 cal
• 38g protein
• 42g carbs
• 22g fat

Every recipe here is free to read.

Ingredients

• 1.25 lb flank steak
• 3 tbsp lime juice
• 1.5 tsp chili powder
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1.25 tsp kosher salt
• 2 tbsp olive oil
• 3 fresh corn ears
• 2 medium heirloom tomatoes
• 1/2 small red onion
• 1 jalapeño
• 1/2 cup fresh cilantro
• 8 corn tortillas
• 1/3 cup cotija cheese
• 1 lime lime wedges

Instructions

1. 1Whisk lime juice, chili powder, cumin, garlic powder, salt, and olive oil in a shallow dish. Add the flank steak and turn to coat thoroughly. Marinate at room temperature 20 minutes or refrigerate up to 2 hours.
2. 2Preheat a gas or charcoal grill to medium-high heat, about 450°F. Husk the corn and lightly oil the ears. Grill the corn, turning every 2 minutes, until charred in spots all over, about 8 to 10 minutes total.
3. 3While the corn grills, dice the heirloom tomatoes, finely chop the red onion and jalapeño, and roughly chop the cilantro. Set aside for the pico.
4. 4Remove corn from the grill and let cool slightly. Cut the kernels from the cobs into a bowl. Stir in the diced tomatoes, onion, jalapeño, cilantro, and salt to make the charred corn pico.
5. 5Pat excess marinade from the steak. Grill the steak 4 to 5 minutes per side for medium-rare, aiming for 130–135°F internal temperature. Transfer to a cutting board and rest 8 minutes.
6. 6Warm the corn tortillas on the cooler edge of the grill or in a dry skillet until pliable and lightly toasted, about 30 seconds per side. Keep them wrapped in a clean towel.
7. 7Thinly slice the rested steak against the grain. Build tacos by placing steak slices in each tortilla, topping generously with the charred corn pico, crumbling cotija over the top, and finishing with a squeeze of fresh lime.