Grilled skirt steak tacos seasoned with Weber Kick'n Chicken Seasoning and served with a spicy grilled corn and black bean salad.
Clean grill grates and prepare grill for direct high heat (475–525°F).
Oil skirt steak and season generously with Weber Kick'n Chicken Seasoning.
Combine onion and bell pepper with olive oil, salt, pepper and Weber Kick'n Chicken Seasoning. Drain beans, chop herbs and husk corn.
Grill corn 10–12 minutes, rotating every 2–3 minutes.
After corn cooks 2 minutes, grill steak 4–5 minutes per side
Warm tortillas during final minute, 30–60 seconds per side.
Rest steak 5 minutes. Cool corn slightly and cut off kernels.
Combine corn, black beans, onion, bell pepper, apple cider vinegar, cilantro and oregano.
Slice steak thinly against grain. Fill tortillas with steak; garnish with onion, cilantro and lime. Serve with salad.
Recipe Tips
Rest steak 5 minutes before slicing thinly against the grain. Rotate corn every 2–3 minutes for even charring. Warm tortillas only briefly so they remain pliable.
