Grilled Steak Fajita Tacos with Charred Corn

A white platter of steak fajita tacos with charred corn, and grilled peppers and onions.

5 from 1 vote

Grilled Steak Fajita Tacos with Charred Corn

Grilled Steak Fajita Tacos with Charred Corn are a summer favorite taco night! An affordable cut of steak is sliced thin with lots of charred bell pepper, onions and summer sweet corn grilled right on the cob! Topped with all the fixings and loaded with delicious flavor, this is an easy variation to taco night that everyone will love!

Prep Time15

Cook Time10

Marinating Time2

Total Time2 25

Course: Dinner

Cuisine: American, Mexican

Diet: Gluten Free

Servings: people

Calories: 598kcal

Author: Meryl Downing

Equipment

outdoor grill

Ingredients

For the Marinade

1 Tablespoon olive oil
3 Tablespoons orange juice
1 juice of a lime
1 teaspoon chili powder
1 teaspoon garlic powder
1 teaspoon cumin
1 teaspoon kosher salt
8 grinds black pepper
¼ cup cilantro chopped
1 pound steak such as sirloin, ribeye, anything labeled steak, not roast

For the Veggies

1 onion sliced into rings
2 bell peppers seeds and ribs removed, cut in large pieces
1 ear sweet corn on the cob husk and silk removed, cut in half
1 Tablespoon olive oil
½ teaspoon kosher salt
6 grinds black pepper

For Serving

8 to 12 corn tortillas
1 cup white or regular cheddar cheese shredded
guacamole or pico de gallo
plain yogurt or sour cream
cilantro and lime wedges

Instructions

Make the Marinade - Add all marinade ingredients to a container with a lid or a ziploc bag. Whisk together and add steak, coating it on all sides. Marinate in the fridge for 2 hours or up to 8 hours.
Prep the Veggies - Slice the onion into rings. Slice each pepper into 4 pieces by standing it on end and cutting down along each side of the stem, leaving the stem, ribs and seeds intact in the middle. Remove the husk and silk from the corn on the cob and cut in half. Toss the veggies in a large bowl with olive oil, salt and pepper. The veggies can be prepped before grilling, or 2 hours ahead when marinating the steak and kept in the fridge.
Grill the Steak and Veggies - Preheat an outdoor grill over high heat (or a cast iron skillet). Grill the steak (discard the marinade), about 3 to 5 minutes per side, and the peppers, onions, and corn until lightly charred. The cooking time will vary depending on the thickness of the steak. Check with a thermometer, 130° for medium rare. Grill flour or corn tortillas until just starting to char and wrap in a clean kitchen towel to keep warm and soft.
Slice the Steak and Veggies - Allow the steak to rest 10 minutes before thinly slicing. Cut off and discard any visible fatty pieces and slice at an angle against the grain. Slice the large pepper and onion pieces into smaller strips. Slice the corn off the cob.
Assemble fajita tacos on tortillas and top with your favorite toppings such as guacamole or sliced avocado, pico de gallo, shredded cheese, chopped lettuce, a dollop of plain yogurt or sour cream, extra cilantro and lime wedges.

Notes

If you don't have orange juice, just add a bit of extra lime juice to the marinade.
Corn on the cob is optional, if it's out of season, simply omit it, or rinse frozen corn and a can of black beans in a strainer under hot water to thaw as an additional topping.
If using a good quality piece of steak, you can skip the marinade. Just rub it with the olive oil, salt, pepper, chili powder, cumin and garlic powder before grilling.
This recipe can be made on an outdoor grill, or an indoor grill pan or cast iron skillet. If using a skillet, sear the steak on both sides, then remove it to a cutting board to rest. While it rests, saute the onion, bell peppers cut in strips, and corn on the cob or frozen corn.

Nutrition