Description
These Beer-Marinated Skirt Steak Tacos with Corn Salsa are a summertime hit! Succulent, juicy skirt steak is marinated in a mix of beer, spices, and soy sauce and grilled until perfectly tender. The only thing left to do is to make a fresh corn salsa featuring sweet summer corn, tomatoes, and peppers. The combination of savory and sweet, and cool and warm is amazing! Add these tacos to your next Taco Tuesday spread!
Ingredients
Scale
For the Steak:
- 2 teaspoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 lb skirt steak (or flank steak)
- ½ cup beer (I like light beer for this)
- 2 tablespoons soy sauce
- 1 teaspoon Worcestershire sauce
- 2 tablespoons red wine vinegar
- ¼ cup olive oil
For the Con Salsa:
- 2 cups fresh corn kernels
- ½ cup red onion, finely diced
- 2 jalapeno peppers, seeded and minced
- 1 red bell pepper, finely diced
- 1 cup cherry tomatoes, quartered
- Juice of 2 limes
- 2 tablespoons fresh cilantro, chopped
- Salt and pepper, to taste
For the Tacos:
- Corn or flour tortillas, warmed or toasted
- Avocado slices
- Sour cream
- Lime wedges
- Cilantro
Instructions
For the Steak:
- In a small bowl, combine the salt, pepper, and spices. Place the skirt steak in a large baking dish. Sprinkle the spice rub all over the skirt steak, pressing it to adhere and then gently rubbing it into the meat.
- In another bowl, stir together the beer, soy sauce, Worcestershire, vinegar, and oil.
- Pour the marinade over the meat and turn it to coat.
- Cover the dish and place in the fridge. Marinate in the fridge for at least 4 hours and up to overnight.
- Take the steak out of the fridge so it can come to room temperature.
- Preheat the grill to medium-high.
- Once the grill is hot, place the steak on the grill and cook for 3 minutes per side. Skirt steak is very thin and cooks quickly, so keep an eye on it!
- Remove from the grill and allow to rest 10 minutes before thinly slicing it across the grain.
For the Corn Salsa:
- In a large bowl, combine all the ingredients. Mix well to combine and then season, to taste, with as much salt and pepper as you prefer.
- The salsa can be made ahead and kept in the fridge for up to two days. It tastes better the longer it hangs out!
For the Tacos:
- I prefer corn tortillas, and I usually char them a bit over my gas burner. You can also grill them or just warm them up in a hot oven.
- Assemble the tacos however you prefer. Our favorite: into the warm and slightly charred tortillas go a few pieces of the steak, slices of avocado, a dollop of sour cream, a few spoonfuls of the corn salsa, fresh cilantro, and a squeeze of fresh lime juice.
- Prep Time: 4 hours (inactive marinating time)
- Cook Time: 15 minutes
- Category: tacos
Keywords: skirt steak tacos, beer marinated skirt steak tacos, skirt steak tacos with corn salsa, fresh corn salsa, steak tacos with corn salsa