Grilled Steak Tacos with Cucumber and Corn Salsa

Grilled Steak Tacos with Cucumber and Corn Salsa are a delicious fusion of smoky, savory grilled steak and bright, fresh salsa, perfect for any summer meal. The combination of juicy steak, crunchy cucumber, sweet corn, and zesty lime creates a taco that’s light yet deeply satisfying.

Why You’ll Love This Recipe

• Combines bold, smoky steak with refreshing cucumber-corn salsa
• Ideal for cookouts, quick dinners, or taco nights
• Customizable with your favorite taco toppings
• Fresh, seasonal ingredients make it light and flavorful
• Quick cooking time with minimal prep

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• Skirt steak
• Chili powder
• Garlic powder
• Ground cinnamon
• Ground cumin
• Salt
• English cucumber, diced
• Grilled corn kernels (from 1 ear of corn)
• Fresh lime juice
• Red onion, diced
• Jalapeño, diced
• Corn tortillas

Directions

1. Preheat your grill to medium-high heat.
2. In a small bowl, mix chili powder, garlic powder, cinnamon, cumin, and salt.
3. Rub the spice mix evenly over the steak.
4. Grill the steak for 4–5 minutes per side, depending on thickness and desired doneness.
5. Let the steak rest for 5 minutes before slicing thinly against the grain.
6. In a bowl, combine diced cucumber, grilled corn, red onion, jalapeño, and lime juice. Toss gently and season with salt to taste.
7. Warm the corn tortillas on the grill or in a skillet.
8. Assemble tacos by layering sliced steak and cucumber corn salsa in tortillas. Serve immediately.

Servings and timing

Servings: 4
Prep time: 15 minutes
Cook time: 10 minutes
Total time: 25 minutes

Variations

• Swap skirt steak for flank steak or ribeye
• Add avocado slices or guacamole for extra richness
• Use flour tortillas if preferred
• Try pickled red onions or crumbled queso fresco as toppings
• Add black beans or grilled peppers for more substance

Storage/Reheating

Storage: Store leftover steak and salsa separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat steak in a skillet over medium heat or microwave in short bursts. The salsa is best served fresh but can be refrigerated and stirred before reuse.

FAQs

What cut of steak is best for tacos?

Skirt steak is ideal due to its rich flavor and quick cooking time, but flank or sirloin can also be used.

Can I make the salsa ahead of time?

Yes, the salsa can be made a few hours in advance and stored in the fridge. Just stir before serving.

How do I keep the steak juicy?

Avoid overcooking and let the steak rest before slicing to retain its juices.

Can I grill the corn instead of boiling it?

Yes, grilling the corn adds a smoky flavor that enhances the salsa.

Are these tacos spicy?

They have mild heat from the jalapeño; adjust the amount or remove the seeds for less spice.

Can I use store-bought corn instead of grilling?

Yes, use canned or frozen corn if fresh corn isn’t available, though grilled offers better flavor.

What can I substitute for cucumber?

Diced zucchini or jicama can be used as refreshing alternatives.

Are these tacos gluten-free?

Yes, if you use certified gluten-free corn tortillas and check spice blends for additives.

How do I slice the steak properly?

Slice thinly against the grain to ensure tenderness.

Can I make this recipe vegetarian?

Yes, swap steak for grilled portobello mushrooms or seasoned tofu for a plant-based option.

Conclusion

Grilled Steak Tacos with Cucumber and Corn Salsa are a vibrant, flavor-packed dish perfect for summer evenings, gatherings, or quick weeknight dinners. With a balance of bold and fresh components, this recipe is easy to love and even easier to make. Try it once, and it might just become your go-to taco night favorite.

Print