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
- 1/2 tbsp Kosher salt
- 1 tsp ground coffee
- 1/4 tsp garlic powder
- 1/4 tsp ground black pepper
- 1/4 tsp coriander
- 1/4 tsp onion powder
- 1/4 tsp chili powder
- 1/4 tsp cinnamon
Mexican Street Corn Salad
- 3 cobs grilled corn on the cob (approx. 2 cups), cut off the kernals
- Additional fresh cilantro and feta cheese for topping
- Grated cotija cheese for topping
Mayo Sauce
- 1/3 cup mayonnaise
- 1/4 cup feta cheese
- 1/4 cup red onion, diced
- 2 tbsp fresh cilantro, chopped
- 1-2 tbsp lime juice
- 1 tbsp garlic, minced
- 1/2 tsp 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
- Combine dry rub ingredients and set aside.
- Combine Mexican street corn salad ingredients. Stir to combine. Taste and feel free to add additional chili powder, lime juice, cilantro, etc. as desired.
- Preheat grill to high heat (500 degrees F) and ensure grates are clean and rubbed with oil.
- Pat Steak dry with clean paper towel. Rub dry rub over steak, as much or as little as you want.
- 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). Remove from grill and let rest 5-10 minutes.
- Cut into cubes.
- Take tortillas and add a few spoonful's of Mexican street corn salad into the center.
- Add some steak and top with any additional fresh cilantro on top and a squeeze of lime juice.
