Wagyu Top Sirloin Street Corn Tacos
These Wagyu top sirloin tacos combine juicy grilled steak with the smoky, tangy flavors of Mexican street corn. Charred corn, cotija cheese, lime, chili powder, and fresh cilantro turn warm corn tortillas into a flavorful end-of-summer taco dinner.
Ingredients
- 1 Wagyu Top Sirloin (24 oz.)
- 2 tsp kosher salt
- 1 tsp black pepper
- 1 tsp chili powder
- 2 ears corn, husked
- 1/4 cup mayonnaise
- 1/2 cup crumbled cotija cheese
- 1 tsp chili powder, for corn
- 1 lime, plus wedges for serving
- 8 small corn tortillas, warmed
- Fresh cilantro, chopped
Instructions
- Season the Wagyu top sirloin with kosher salt, black pepper, and chili powder. Let it rest at room temperature for 20 minutes.
- Preheat the grill to high heat. Grill the corn for 8 to 10 minutes, turning occasionally, until charred. Let cool slightly, then cut the kernels from the cob.
- Grill the top sirloin for 5 to 6 minutes per side for medium-rare.
- Toss the charred corn kernels with mayonnaise, cotija cheese, chili powder, and a squeeze of fresh lime.
- Transfer the steak to a cutting board and let it rest for 8 minutes. Slice thinly against the grain.
- Fill the warm corn tortillas with sliced Wagyu top sirloin and a spoonful of the street corn mixture.
- Top the tacos with fresh cilantro and serve with lime wedges.
Serving Tips
Make a double batch of the street corn topping to serve alongside the tacos as a side dish. Finish each taco with an extra squeeze of fresh lime and additional cotija cheese or cilantro if desired.
