Why You’ll Love This Recipe

This recipe combines the smoky, savory flavors of flank or skirt steak with the sweet heat of chipotle corn, all cooked on one sheet pan for a hassle-free meal. The chipotle sauce drizzled over the steak adds depth and heat that pairs perfectly with the cool toppings of avocado, feta, and cilantro. The versatility of this dish makes it a crowd-pleaser for taco lovers, while the sheet pan method makes it an easy dinner option for busy nights.

Ingredients

For the Steak and Chipotle Corn:

1 1/2 pounds flank or skirt steak
1 onion, sliced
1 tablespoon garlic powder
1 tablespoon chili powder
2 teaspoons chipotle chili powder
2 teaspoons smoked paprika
2 teaspoons cumin
2 teaspoons dried oregano
1 teaspoon salt
2 tablespoons olive oil
2 cups corn kernels
Warmed corn or flour tortillas
Avocado, feta, and cilantro, for serving

For the Chipotle Sauce:

6 tablespoons salted butter
1 chipotle chile in adobo, chopped
1/3 cup hot sauce
2 tablespoons lime juice
1 teaspoon seasoned salt

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

Preheat the oven to 400°F (200°C). Line a large sheet pan with parchment paper for easy cleanup.
Prepare the steak: In a small bowl, combine garlic powder, chili powder, chipotle chili powder, smoked paprika, cumin, oregano, and salt. Rub the steak all over with olive oil and season generously with the spice mixture. Set the steak aside to marinate for about 10 minutes while you prepare the other ingredients.
Prepare the corn and onion: On the sheet pan, toss the sliced onion and corn kernels with a little olive oil, salt, and pepper. Spread the onion and corn evenly across the sheet pan.
Roast the steak and corn: Place the seasoned steak on the sheet pan next to the vegetables. Roast everything in the preheated oven for 12-15 minutes, or until the steak is cooked to your desired level of doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Let the steak rest for a few minutes after removing it from the oven.
Make the chipotle sauce: While the steak is roasting, prepare the chipotle sauce. In a small saucepan, melt the salted butter over medium heat. Add the chopped chipotle chile and cook for 1-2 minutes until fragrant. Stir in the hot sauce, lime juice, and seasoned salt. Let the sauce simmer for a few minutes until it thickens slightly. Remove from heat and set aside.
Slice the steak: After the steak has rested, slice it thinly against the grain.
Assemble the tacos: To assemble the tacos, warm the tortillas in a dry skillet or microwave. Then, layer the sliced steak, roasted corn and onion, and a drizzle of chipotle sauce onto each tortilla. Top with sliced avocado, crumbled feta, and fresh cilantro.

Servings and Timing

Servings: 4-6 tacos
Prep Time: 15 minutes
Cook Time: 20 minutes
Total Time: 35 minutes

Variations

Vegetarian Option: Replace the steak with grilled portobello mushrooms or roasted cauliflower for a hearty, vegetarian taco option.
More Heat: If you like your tacos spicier, add extra chipotle chili powder to the steak or a few extra dashes of hot sauce to the chipotle sauce.
Different Toppings: Try adding a dollop of sour cream, pickled red onions, or a squeeze of fresh lime juice for added flavor.
Cheese Variations: If you don’t like feta, cotija cheese or queso fresco will work wonderfully in these tacos.

Storage/Reheating

Storage: Store any leftover steak, corn, and chipotle sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating: Reheat the steak and corn in a skillet over medium heat until warmed through. Reheat the chipotle sauce in a small saucepan. Assemble the tacos fresh with the leftover ingredients.

FAQs

Can I use a different cut of steak?

Yes, you can use any cut of steak you prefer. Ribeye, sirloin, or skirt steak all work well. Just be sure to adjust the cooking time depending on the thickness of the cut.

Can I grill the steak instead of roasting it?

Absolutely! Grilling the steak will add a smoky flavor and great char. Just be sure to cook it to your desired doneness and slice it thinly against the grain.

Can I make the chipotle sauce ahead of time?

Yes, you can make the chipotle sauce ahead of time. Store it in the refrigerator for up to 1 week, and reheat before using.

Can I make this recipe without chipotle chili powder?

If you don’t have chipotle chili powder, you can substitute it with regular chili powder or add a small amount of smoked paprika for the smoky flavor. For some heat, try adding a pinch of cayenne pepper.

Can I use frozen corn for this recipe?

Yes, frozen corn works fine in this recipe. Just be sure to thaw it and drain any excess liquid before roasting.

How do I know when the steak is done?

For the best results, use a meat thermometer to check the steak’s internal temperature. For medium-rare, aim for 130°F (54°C), medium for 140°F (60°C), and well-done for 160°F (71°C).

Can I make this recipe with flour tortillas instead of corn tortillas?

Yes, you can use flour tortillas instead of corn if you prefer. Both work well with the filling.

How do I store the leftovers?

Store any leftover steak and corn in separate containers in the refrigerator for up to 3 days. Keep the chipotle sauce in a sealed container as well.

Can I make this recipe spicier?

Yes, to make the tacos spicier, increase the chipotle chili powder in the steak rub, or add more hot sauce to the chipotle sauce.

How can I add more veggies to this recipe?

You can add grilled bell peppers, jalapeños, or even roasted sweet potatoes to your tacos for more flavor and texture.

Conclusion

Sheet Pan Steak and Chipotle Corn Tacos are a simple yet flavorful way to enjoy a delicious taco night. The steak is perfectly seasoned and roasted with sweet corn and onions, creating a savory base for the tacos. The smoky chipotle sauce and fresh toppings like avocado and feta bring everything together into one incredible meal. Whether you’re cooking for a crowd or just your family, this recipe is sure to satisfy taco cravings in the best way possible!