Libby Wilson

Servings:

Prep time:

00:20

Cook time:

00:15

Steak Tacos with Mexican Street Corn Salad

These Steak Tacos are a delicious weeknight dinner that your entire family will love! This recipe is packed with so much flavor they will quickly become a regular on your meal time lineup. 

To be able to enjoy a great meal, you've got to start with the highest quality ingredients! Our Pasture Raised, Whole30 Approved Top Sirloin steaks are tender, juicy and raised with the highest quality - always a great place to start for any dish!

Ingredients

Dry Rub:
½ tablespoon kosher salt
1 teaspoon ground coffee
¼ teaspoon garlic powder
¼ teaspoon ground black pepper
¼ teaspoon coriander
¼ teaspoon onion powder
¼ teaspoon chili powder
¼ teaspoon ground cinnamon


Mexican Street Corn Salad:
Approx. 2 cups corn (this recipe we used 3 grilled cobs, cut off the kernels)
Additional fresh cilantro and feta cheese for topping
Grated cotija cheese for topping
Mayo Sauce:
1/3 cup mayo
¼ cup feta cheese
¼ cup red onion, diced
2 tablespoons fresh cilantro, chopped
1-2 tablespoons lime juice
1 tablespoon garlic, minced
1/2 teaspoon chili powder
pinch of kosher salt

 

Steak Tacos:
2 packages of Country Natural Beef Sirloin Steak (if super thick feel free to butterfly)
Street corn tortillas (Mission Street Corn Flour tortillas are great!)
Lime wedges

 

Instructions:
1. Combine dry rub ingredients and set aside.
2. Combine Mexican street corn salad ingredients. Stir to combine. 

a. Taste and feel free to add additional chili powder, lime juice, cilantro, etc. as desired.

3. Preheat grill to high heat (500 degrees F) and ensure grates are clean and rubbed with oil.
4. Pat Steak dry with clean paper towel. 
a. Rub dry rub over steak, as much or as little as you want.
5. Grill steak over direct heat 3-4 minutes per side and then move to indirect heat until the internal temperature reaches approximately 140 degrees F (for medium/medium rare)/ 

a. Remove from grill land let rest 5-10 minutes

6. Cut into cubes. 
7. Take tortillas and add a few spoonful's of Mexican street corn salad into the center. 

a. Add some steak and top with any additional fresh cilantro on top and a squeeze of lime juice. 

 

RECIPE MADE IN PARTNERSHIP WITH THE WOODEN SKILLET