📝 Description
These Steak & Corn Tacos with Chimichurri are juicy, fresh, and packed with bold flavor. Tender seared steak meets sweet roasted corn and a bright herb chimichurri sauce for the perfect street-style taco.
😋 Flavor & Experience
You get smoky steak, sweet crunchy corn, soft tortillas, and a tangy garlic-herb chimichurri that cuts through everything beautifully. Every bite is fresh, juicy, and vibrant.
🛒 Ingredients
For the steak:
300–400 g steak (sirloin, flank, or ribeye)
1 tbsp olive oil
1 tsp garlic powder
Salt & black pepper
For the corn:
1 cup corn kernels (fresh, frozen, or grilled)
1 tbsp butter
Salt & paprika
Chimichurri:
½ cup fresh parsley
2 cloves garlic, minced
2 tbsp red wine vinegar or lemon juice
¼ cup olive oil
½ tsp chili flakes
Salt & pepper
For tacos:
Small tortillas (corn or flour)
Lime wedges
Optional: avocado, onions, cotija cheese
👨🍳 Step-by-Step Instructions
Cook steak
Season steak with salt, pepper, and garlic powder. Sear 3–5 minutes per side. Rest, then slice thin.
Cook corn
Sauté corn in butter until slightly golden. Add salt and paprika.
Make chimichurri
Mix parsley, garlic, vinegar, olive oil, chili flakes, salt, and pepper.
Warm tortillas
Heat tortillas in a dry pan or over flame until soft and slightly charred.
Assemble tacos
Add steak, corn, and drizzle chimichurri generously.
Serve
Finish with lime juice and optional toppings.
⏱️ Time
Prep: 10 min | Cook: 15 min | Total: 25 min
🔥 Nutrition (approx per serving)
Kcal: 520 | Protein: 35g | Servings: 4
