There’s something about grilling that makes food taste right, no matter the season. Even in the colder months, it’s worth stepping outside for a few minutes to cook over open heat. These skirt steak tacos are a good excuse to do exactly that.
Skirt steak is a favorite in my house. It cooks fast, stays juicy, and holds up to bold seasoning. Here it’s rubbed with cumin, cinnamon, chili powder, and garlic before hitting the grill — a mix that gives it a smoky edge and a little depth without overwhelming the meat.
The tacos get topped with a bright cucumber and corn salsa. The corn is grilled first, then tossed with diced cucumber, jalapeño, red onion, cilantro, and lime. It’s clean and sharp against the rich steak and works just as well with fish or grilled chicken if you want to mix things up. 
Because skirt steak is thin, it cooks quickly. A hot grill and a short rest are all it needs. Slice it thinly against the grain for tender pieces that tuck easily into warm tortillas. If there happen to be leftovers, they make an easy filling for quesadillas or a quick rice bowl the next day.
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Cucumber and Corn Steak Tacos with Beaujolais Wine
- Total Time: 30 minutes
- Yield: Serves 2
- Diet: Omnivore
Description
Spicy skirt steak tacos get a fresh twist with grilled corn and cucumber salsa. Perfect with a glass of Beaujolais.
Ingredients
- 1 skirt steak
- 1 tbsp chili powder
- 0.5 tsp garlic powder
- 0.25 tsp cinnamon
- 1 tsp cumin
- 0.25 tsp salt
- 0.5 English cucumber (diced)
- 1 ear of corn (grilled)
- 1 lime (juiced)
- 0.25 red onion (diced)
- 0.25 jalapeño (diced)
- Salt
- 6 corn tortillas
- 1 avocado (optional)
- 1 tbsp cilantro
Instructions
- Mix all spices in a small bowl and rub onto the skirt steak.
- Preheat grill to medium-high heat.
- Cook skirt steak for 3-5 minutes per side.
- Let the steak rest under foil for 10 minutes.
- Grill one ear of corn, rotating frequently until charred on all sides.
- Make salsa by combining cucumber, corn, jalapeño, and red onion.
- Add lime juice and salt to taste to the salsa.
- Slice the steak thinly against the grain.
- Serve steak in tacos with cilantro, avocado, and queso fresco.
Notes
- For a richer flavor, marinate the steak in the spice rub for at least 30 minutes before grilling.
- If you don’t have fresh corn on the cob, you can substitute 1 cup of frozen corn kernels, thawed.
- To prevent the tortillas from becoming dry, warm them on the grill for 30 seconds per side before filling.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Grilling
- Cuisine: Mexican-Inspired
Nutrition
- Serving Size: 2 tacos
- Calories: 400
- Sugar: 5
- Sodium: 400
- Fat: 25
- Saturated Fat: 8
- Unsaturated Fat: 15
- Carbohydrates: 30
- Fiber: 5
- Protein: 30
- Cholesterol: 80
If you liked this, you are going to love these favorite taco recipes:
Homemade Blue Corn Tortillas: Perfect for Tacos
Green Chile and Egg Breakfast Tacos
Blackened Shrimp Tacos and Sweet Pepper Slaw
Frequently Asked Questions
How do I ensure my skirt steak is tender when grilling?
To keep your skirt steak tender, grill it quickly over high heat and slice it thinly against the grain after a short resting period.
Can I substitute the cumin or cinnamon in the seasoning rub?
While the cumin and cinnamon add unique flavors, you can substitute with other spices like smoked paprika for a different profile, but it may alter the overall taste.
What can I use instead of fresh corn for the salsa?
If fresh corn isn’t available, you can use canned or frozen corn, but make sure to grill or sauté it briefly to enhance its flavor before mixing it with the other salsa ingredients.
