Cowboy Butter Steak Tacos with Corn Salsa
Fire up taco night with these irresistible Cowboy Butter Steak Tacos with Corn Salsa, featuring juicy, perfectly seasoned steak drizzled in rich cowboy butter and topped with a fresh, colorful corn salsa. This easy steak taco recipe is packed with bold flavors, simple ingredients, and the perfect balance of buttery, spicy, and sweet for a restaurant-quality meal at home.
What cut of steak is best for steak tacos?
Flank steak, skirt steak, sirloin, or ribeye all work well. These cuts cook quickly and are easy to slice thinly for tender, flavorful tacos.
Can I make these tacos ahead of time?
Yes. Prepare the steak and corn salsa up to a day in advance. Reheat the steak gently before assembling the tacos to keep it juicy.
Can I use frozen corn for the salsa?
Absolutely. Thaw and lightly char frozen corn in a skillet for the best flavor if fresh corn isn’t available.
What toppings go well with these tacos?
Popular toppings include crumbled cotija cheese, sliced avocado, cilantro, pickled onions, jalapeños, lime wedges, and a drizzle of extra cowboy butter.
What is cowboy butter?
Cowboy butter is a rich, flavorful butter sauce made with garlic, fresh herbs, lemon juice, Dijon mustard, and spices. It adds a bold, savory flavor that’s perfect for steak, seafood, and vegetables.
How spicy are Cowboy Butter Steak Tacos?
The spice level is mild to medium, depending on how much cayenne or red pepper flakes you use in the cowboy butter. You can easily adjust the heat to your preference.
Are corn or flour tortillas better?
Both are delicious. Corn tortillas offer a more traditional flavor, while flour tortillas are softer and hold larger fillings more easily.
How do I store leftovers?
Store the steak, cowboy butter, and corn salsa separately in airtight containers in the refrigerator for up to 3 days. Assemble the tacos just before serving for the best texture.
What side dishes go well with Cowboy Butter Steak Tacos?
Serve them with Mexican rice, cilantro lime rice, black beans, tortilla chips and guacamole, elote, or a fresh green salad for a complete meal.
Cook with me!
Cowboy Butter Steak Tacos with Corn Salsa
Ingredients
For the cowboy butter:
- 1/2 cup very softened unsalted butter
- 1/4 cup chives finely chopped
- 2 garlic cloves grated
- 1 tablespoon lemon juice
- 1 tablespoon dijon mustard
- 1 teaspoon worcestershire sauce
- 1 teaspoon paprika
- 1/2 teaspoon red pepper flakes
- 1/4 teaspoon cayenne pepper
- 1/4 teaspoon black pepper
- 1/4 teaspoon fine sea salt
For the corn salsa:
- 3 corn cobs charred, about 2 cups kernels total
- 3 tablespoons chopped cilantro or basil
- 3 tablespoon mayo or sour cream
- 1 teaspoon chili powder
- salt and black pepper to taste
For the steak tacos:
- 1 1/2 pounds top sirloin
- salt and black pepper
- 1 tablespoon olive oil + more for cooking the tacos
- corn tortillas
- freshly grated mozzarella
- lime wedges for serving
- optional cotija cheese, for garnishing
Instructions
To make the cowboy butter:
- Combine all ingredients in a stand mixer fitted with the whisk attachment. Mix on Medium speed until incorporated, then increase to speed to HIGH to beat for 3 to 4 minutes, until light and fluffy. Set aside 1/4 cup for the tacos. Place the remainder in the fridge for up to 1 week in an airtight container, preferably glass. Set out at room temperature for 30 minutes to 1 hour prior to using again so it can soften.
To make the corn salsa:
- Combine all Ingrediens in a bowl and mix very well. Season with salt and black pepper to taste.
To cook the steak:
- If time allows, set out the steak for 20 to 30 minutes on the counter away from direct heat and sunlight.
- Pat both sides dry with a paper towel, then season both sides generously with salt and black pepper.
- Heat up either a cast iron or stainless steel skillet over medium high heat until very hot, about 2 to 3 minutes. Add the olive oil then lay down the seasoned steak away from you to prevent any splattering.
- Cook for 3 to 4 minutes, until the bottom has a deeply browned exterior and lifts up easily. Flip and cook an additional 4 to 5 minutes. Reduce heat if the pan gets smoky.
- Remove the steak to rest for at least 5 minutes before slicing into tiny, bite-sized pieces.
- While still warm, toss the steak bites in the reserved 1/4 cup cowboy butter until very well coated.
To make the tacos:
- On a large skillet or griddle over medium high heat, add a drizzle of olive oil. Once glistening, about 1 to 2 minutes, add the corn tortillas. Depending on if you’re using a griddle or skillet, you may need to work in batches. Cook the tortillas for 1 minute, then add a generous serving of the freshly grated mozzarella to one side of each tortilla. Fold over the empty half like a taco. Cook for an additional 1 to 2 minutes on each side, until golden and crispy.
- Remove the tortillas to open up each and add a scoop of the corn salsa and cowboy butter steak bites. Optional: Garnish with cotija cheese. Enjoy warm.
I truly hope you all enjoy this treasured recipe that has nestled its way into our hearts here in the ABM kitchen! ’till next time… xxL
“For I know the plans I have for you,” declares the Lord, “plans to prosper you and not to harm you, plans to give you hope and a future.” ~ Jeremiah 29:11 NIV
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This recipe was so easy and delish!! My cousin said it was a spiritual experience eating it haha! We used flat iron steaks since that’s what we had on hand! The butter was TO DIE FOR. Also used frozen corn instead of on the cob since it’s not in season yet and it worked great.
This recipe was so fresh tasting and full of flavor! Prepping this in advance makes it sure easy when you’re ready to cook the steak! I ended up using a flat iron steak and it was so delicious. Can’t wait to try other recipes!
Best tacos I’ve ever ate.
This was so DELICIOUS! Made it exactly as written and with our own homemade tortillas. My husband and I did not know what to expect… but this was like no other tacos we have had!