Grilled Steak Tacos

Grilled Steak Tacos
I am officially hanging up my apron as a short order cook. My husband texted on the way home from soccer practice with our toddler to tell me our little guy asked for “real” pizza for lunch. Luckily I had a few leftover slices in the fridge, but when I presented him with his plate, he told me he wanted a pizza bagel instead. I had to remind myself that the only way to survive is to laugh.

My most successful attempts to overcome toddler mealtime indecision and for us eat as a family is to make deconstructable meals. Then everyone can take what they want and be happy. My husband and I enjoyed these grilled steak tacos with the fixings—him minus the jalapenos—while I simplified our tot’s per his request. I even stretched the pico de gallo into a grain bowl for lunch the next day.
Grilled Steak Tacos
Grilled Steak Tacos

Serves 4

For steak & corn
1 teaspoon ground cumin
1/2 teaspoon chili powder
1/2 teaspoon paprika
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1 teaspoon kosher salt
1/2 teaspoon black pepper
1 – 1-1/4 pound sirloin steak
2 corn cobs, shucked

For pico de gallo
1 handful cherry tomatoes, halved or quartered, if large
1/2 small onion, roughly chopped
1 jalapeno, thinly sliced
1 tablespoon chopped fresh cilantro
Juice of 1 lime
1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Tortillas for serving
1-15 ounce can black beans, rinsed and drained
Chopped cilantro for serving

Preheat a gas or charcoal grill on high heat.

For the steak, combine the cumin, chili powder, paprika, garlic powder, onion powder, salt & pepper. Rub the mixture on both sides of the steak. Grill the steak for 4 minutes before turning over. Continue cooking for 3-5 minutes for rare to medium rare. Rest for 10 minutes loosely covered with foil before thinly slicing against the grain.

Grill the corn, turning occasionally, until lightly charred, about 5-7 minutes. Let the corn cool slightly before slicing the kernels off the cob.

For the pico de gallo, in a small bowl combine the tomatoes, onions, jalapenos, cilantro, lime juice, salt and pepper.

Place 2-3 slices of steak on each tortilla and top with black beans, corn, pico de gallo and cilantro.



  1. Anne

    Looks amazing Did you marinade the steak at all?Sirloin is usually pretty tough. Can’t imagine trying to chew that in a taco.

    • Paige

      I’ve been all about dry rubs lately because they are so much faster than marinating. I didn’t think the steak was tough, especially because I sliced it thinly.