Cumin-Rubbed Steak Tacos with Spicy Grilled Corn Salsa
Bold, smoky, and bursting with flavor, these Cumin-Rubbed Steak Tacos are everything you want in a taco night upgrade. Tender grilled steak gets coated in a simple but powerful cumin rub, then tucked inside warm tortillas and topped with a vibrant spicy grilled corn salsa.
This dish brings together juicy steak, sweet charred corn, fresh lime, and just the right kiss of heat—perfect for weeknight dinners, summer cookouts, or taco spreads that impress every time. You can prep the salsa ahead, grill the steak in minutes, and let everyone assemble their own tacos. Fast, delicious, and always a crowd-pleaser!
Ingredients
For the Steak
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1 lb flank steak or skirt steak
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1 tablespoon olive oil
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1 teaspoon ground cumin
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1 teaspoon smoked paprika
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1 teaspoon chili powder
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½ teaspoon garlic powder
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½ teaspoon onion powder
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½ teaspoon kosher salt
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¼ teaspoon black pepper
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Juice of ½ lime
For the Spicy Grilled Corn Salsa
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2 cups corn kernels (fresh or frozen; fresh gives the best char)
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1 jalapeño or serrano pepper, finely chopped
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¼ red onion, finely diced
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1–2 tablespoons fresh cilantro, chopped
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Juice of 1 lime
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1 tablespoon olive oil
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Salt and pepper, to taste
For Serving
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Warm flour or corn tortillas
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Sliced avocado or guacamole
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Lime wedges
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Extra cilantro
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Cotija or queso fresco (optional)
Directions
1. Season the Steak
Pat the steak dry and rub with olive oil. In a small bowl, mix cumin, paprika, chili powder, garlic powder, onion powder, salt, and pepper.
Rub this seasoning blend all over the steak, pressing it in so it sticks.
Finish with a squeeze of lime juice. Let rest 15–30 minutes at room temperature.
2. Grill or Pan-Sear the Steak
Heat a grill or heavy skillet over medium-high heat.
Cook the steak:
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Flank steak: 4–5 minutes per side
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Skirt steak: 3–4 minutes per side
You’re aiming for a nice crust and medium-rare interior.
Remove from heat and let rest 10 minutes before slicing thinly against the grain.
3. Make the Spicy Grilled Corn Salsa
If using fresh corn, grill it until charred; cut kernels off the cob.
If using frozen corn, sauté in a hot pan with a splash of oil until lightly browned.
Combine corn with jalapeño, red onion, cilantro, lime juice, olive oil, salt, and pepper. Toss well and adjust seasoning.
4. Assemble the Tacos
Warm tortillas until soft and pliable.
Add sliced steak, spoonfuls of corn salsa, cilantro, optional cheese, and avocado.
Finish with lime juice for brightness.