Seared Steak Tacos
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These seared steak tacos are fast, flexible, and full of flavor – perfect for a satisfying weeknight dinner. They’re topped with charred corn, green onions, and a generous drizzle of salsa macha, a bold and nutty Mexican chili oil made from toasted chiles and seeds blended into oil. The salsa macha adds heat and depth that complements the richness of the steak, but if you don’t have any on hand, an easy homemade chili crisp makes a great stand-in. Both are incredibly versatile – try them on everything from seafood to vegetables. I recommend using corn tortillas here; their toasty flavor ties everything together. Want to take it a step further? Add creamy avocado for extra contrast and richness.
Table of contents
Key Ingredients in This Recipe
- Steak – Choose a piece of skirt steak with visible fat marbling. While it’s a lean cut overall, some marbling means more flavor and juiciness once cooked.
- Green onion – The charred green onion adds a great flavor that complements the corn and rounds out the topping.
- Corn – While I provide instructions for charring the corn you can also use frozen fire-roasted corn kernels for a fast swap.
- Salsa macha – The smoky, spicy condiment adds a great punch of flavor to finish the steak tacos.
- Tortillas – I like to warm the tortillas with tongs over the open gas flame before assembling them. This gives them a slightly smoky char as well.
A full ingredient list with exact amounts can be found in the recipe card below.
What is skirt steak?
Skirt steak is a tough, long cut with a thick visible grain that comes from the plate of the cow, the underside of the cow. It has an intense beef flavor and is best cooked quickly in an extremely hot pan or on a grill since it is a tougher and thin cut of meat. While flank steak is a different cut, it is similar and can be easily substituted if skirt steak is unavailable.
How should I char the corn?
It is so easy to char things over a gas stove, just set the flame of a burner to high and use tongs to carefully char the corn or green onions all over. But if you do not have a gas stove, char the corn and green onion by spreading them on a sheet pan in an even single layer. Next, put them under the broiler set to high, turning occasionally until charred all over.
How to Make Seared Skirt Steak Tacos
- Cook the steak. Season the steak on both sides with salt and pepper. Heat a large cast iron pan over medium-high heat. Add the steak and sear until a crust forms, about 4 minutes. Flip and continue to sear until medium rare, about an additional 4 minutes.
- Let the steaks rest. Remove the steak to a cutting board and let rest for 10 minutes.
- Char the corn. Over a medium-high flame, use tongs and char the corn all over, about 4 minutes total. Remove to a cutting board and use a knife to carefully cut the kernels off the cob.
- Char green onion. Use tongs to char the green onion over a medium flame, about 1 minute total and remove. Slice the green onion, discarding the ends. Stir together in a small bowl with the corn and yellow onion.
- Char tortillas. Use tongs to carefully hold the tortillas over a medium flame to warm and slightly char them.
- Assemble and serve. Thinly slice the pieces of skirt steak against the grain and divide among the tortillas. Top with the charred corn mixture then spoon the salsa macha over the top and garnish with cilantro. Serve immediately with a side of lime wedges.
Other Recipes to Try
If you enjoy this seared steak taco recipe, I recommend giving these other taco recipes a try:
Thanks for cooking with me! If you made this recipe, leave a 🌟 rating and share your thoughts or tips below. I’d love to hear from you!
Seared Steak Tacos
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Ingredients:
- 1 pound skirt steak, cut into 6-inch long pieces
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 2 ears corn, husks removed
- 1 small bunch green onions
- ¼ cup diced yellow onion
- Corn tortillas
- ¼ cup Salsa macha
- 2 tablespoons chopped cilantro
- Lime wedges, for serving
Instructions:
- Season the steak on both sides with salt and pepper. Heat a large cast iron pan over medium-high heat. Add the steak and sear until a crust forms, about 4 minutes. Flip and continue to sear until medium rare, about an additional 4 minutes.
- Remove the steak to a cutting board and let rest for 10 minutes.
- Over a medium-high flame, use tongs and char the corn all over, about 4 minutes total. Remove to a cutting board and use a knife to carefully cut the kernels off the cob.
- Use tongs to char the green onion over a medium flame, about 1 minute total and remove. Slice the green onion, discarding the ends. Stir together in a small bowl with the corn and yellow onion.
- Use tongs to carefully hold the tortillas over a medium flame to warm and slightly char them.
- Thinly slice the pieces of skirt steak against the grain and divide among the tortillas. Top with the charred corn mixture then spoon the salsa macha over the top and garnish with cilantro. Serve immediately with a side of lime wedges.
Nutrition:
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This recipe is fantastic. Is skirt steak the same as “Romanian tenderloin?”
Thank you so much! I hadn’t heard of it called that before but I looked into it more and yes! Romanian tenderloin is another term for skirt steak! You learn something new every day!
Great Recipe Idea I will try t!