Steak n Veggie Tacos

I discovered this Steak ‘n’ Veggie Tacos recipe last summer during a particularly ambitious grilling phase (you know, when you’re convinced you’re going to grill EVERYTHING for three months straight). The first time I made these tacos, my neighbor actually wandered over “just to say hi”—which we all know is code for “I smelled something amazing and I’m hoping you’ll feed me.” And honestly? I can’t blame him!

The beauty of these Steak ‘n’ Veggie Tacos is how the simple act of grilling transforms everything. That skirt steak? It’s like the grill whisperer speaks to it in a language only they understand, turning it into this perfectly charred, cumin-scented masterpiece that practically melts in your mouth. Seriously, I’ve had dreams about this steak.

But let’s not overlook the supporting cast of Steak ‘n’ Veggie Tacos here—those grilled veggies are no mere sidekicks! There’s something absolutely magical about what happens to bell peppers and onions when they hit that hot grill. They get all caramelized and smoky, developing this intense sweetness that perfectly balances the savory steak. And that grilled corn? It adds these little pops of charred sweetness.

Steak ‘n’ Veggie Tacos

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While steak by itself isn’t unusual to be cooking out on the grill, turning it into a taco isn’t something you’d usually think up. Grilling all of your ingredients allows you to enjoy that charred, smoky taste you love from barbecued food in a handy package of a well-loved taco.

• Author: Addie Gundry
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: Serves 4
• Category: Entrées

Ingredients

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• 1 1/2 pounds skirt steak
• 4 tablespoons olive oil
• 2 teaspoons ground cumin
• Kosher salt and freshly ground black pepper
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 1 onion, roughly chopped
• 1 zucchini, chopped
• 1 ear sweet corn
• 8 (6-inch) flour tortillas

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Instructions

1. Unwrap the steak and let it come to room temperature. Rub with half of the oil and season with the cumin, salt, and pepper. Toss the bell peppers, onion, and zucchini in a bowl with the remaining oil, salt, and pepper. Place in a grill basket and set the corn aside.
2. Preheat the grill to high heat (about 550 degrees F).
3. Wrap the tortillas in aluminum foil and place the packet on the   top rack of the grill, if gas, or on top of the metal grate for charcoal. Place the ear of corn on the grill and cook, turning it occasionally to brown all sides, until lightly charred. Set aside. Place the grill basket on one side of the grill and cook, shaking the basket occasionally to toss the vegetables, until the vegetables are softened and slightly browned. Place the steak on the other side of the grill and cook for 3 to 4 minutes on each side for medium-rare.
4. Remove the steak and vegetables from the heat and transfer the vegetables to a bowl. Let the steak rest for 5 minutes, then slice against the grain into ¼-inch-thick slices. Carefully cut the kernels from the ear of corn and combine with the vegetables.
5. Fill each warm tortilla with 3 or 4 slices of meat and a hearty pile of vegetables.

Notes

• Grill baskets are readily available in most kitchenware stores and online. For best results, look for a heavy-duty, nonstick version.

Don’t rush the “let the steak come to room temperature” step! I used to think this was just chef nonsense (while secretly wondering who has time for this), but it really does make a difference in how evenly the steak cooks. I usually take the steak out first thing, then prep everything else while it’s warming up. Works like a charm!

The grill basket mentioned in the recipe is absolutely worth the investment if you don’t already have one. Before I got mine, I was doing the sad dance of “chase the zucchini pieces around the grill before they fall through and cause a flare-up.” Trust me, your eyebrows will thank you for using the basket.

Another game-changing tip for these Steak ‘n’ Veggie Tacos I’ve discovered is that if you’re feeling fancy, try warming those tortillas directly on the grill for about 15 seconds per side instead of using the foil packet method. You’ll get these gorgeous grill marks and a subtle smokiness that takes these tacos straight to the flavor stratosphere. Just keep a close eye on them—they go from “perfectly warmed” to “charcoal disc” in about 3 seconds flat! (Not that I know this from experience or anything… cough)

What I love most about this recipe is how it transforms taco night from “Tuesday dinner fallback plan” to “legitimate culinary experience.” There’s something so satisfying about the textural contrast between the tender sliced steak and the slightly crisp vegetables, all wrapped in that warm, soft tortilla. It’s like a flavor party where everybody’s invited!

And let’s be honest—there’s something undeniably cool about running your entire dinner prep on the grill. One cooking station, minimal cleanup, maximum flavor. It’s the cooking equivalent of a mic drop.

So fire up that grill, grab an ice-cold beverage of your choice, and get ready to experience taco night on a whole new level. These steak and veggie tacos aren’t just dinner—they’re proof that sometimes the simplest combination of ingredients, treated with a little fire and respect, can create something truly extraordinary!

When you try these Steak ‘n’ Veggie Tacos, let me know what you think!