Grilled Steak & Corn Tacos with Fresh Salsa Verde

Smoky and sweet, these corn and steak tacos are a surefire hit for any occasion involving the grill. We’ve combined juicy USDA Prime Boneless New York Steak with freshly grilled corn and a bright, spicy salsa verde to top it all off. Grab your favorite tortillas, and let’s get to grilling!

  • Serves: 4-6 servings
  • Prep Time: 30 minutes
  • Cook Time: 20-25 minutes


  • 1-1 1/2 lb. Prime Boneless New York Steak, at room temperature
  • 3 ears Fresh Sweet Corn, husked & washed
  • 1 tbsp. Chili Powder
  • 1 tsp. Ground Cumin
  • 1/2 tsp. Garlic Powder
  • Fresh Green Leaf Lettuce, washed
  • 4-8 Flour OR Corn Tortillas, warmed
  • Salt & Black Pepper
  • 3 tbsp. Vegetable Oil, divided
  • Salsa Verde - 2 Fresh Jalapeno Peppers, seeded/deveined (if desired) & quartered
  • 1 c. Fresh Cilantro (packed)
  • 4 Garlic Cloves, smashed
  • 1 small Shallot, quartered
  • 3 Fresh Limes, juiced
  • 1/2 c. Olive Oil
  • Salt & Black Pepper


  1. To make the salsa, combine jalapenos, cilantro, garlic, shallot, and lime juice in a blender or food processor. Process until roughly chopped, then slowly stream in olive oil. Continue to processing until smooth, stopping as needed to scrape down sides. Transfer salsa to a non-reactive container, and season well with salt and pepper; cover and refrigerate until needed.

  2. Preheat grill for high, direct heat. Pat steak with paper towels to remove excess moisture, then rub with vegetable oil and season well with salt and black pepper. Combine chili powder, cumin, and garlic powder in a small bowl, then rub into steak. Rub corn lightly with oil and season well with salt and black pepper. Place steak on hot grill, and sear without moving for 4 to 5 minutes or until well-marked; flip and continue searing, about 4 to 5 minutes more. Continue flipping as needed until steak reaches desired doneness; set on a warm plate to rest.

  3. Grill corn, turning frequently, until lightly charred on all sides, then transfer to a cutting board. Carefully slice kernels from cob. To assemble tacos, fill a tortilla with desired quantity of lettuce; top with steak, corn, and a healthy dollop of salsa. Serve fresh.

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