Steak Tacos with Corn Salsa
Total Time
40 minutes
Prep Time
30 minutes
Cook Time
10 minutes
Rating
4.89 out of 5 stars
(9)
Ingredients
4 servings
- 1 pound skirt steak
- 1 1/2 teaspoons chipotle powder, divided
- 3 tablespoons olive oil, divided
- 2 tablespoons fresh lime juice, divided and the zest reserved
- 6 green onions
- 2 ears corn, husked
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped chives
- 8 small street taco sized flour tortillas
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Preparation
Step 1
Prepare an indoor or outdoor grill over medium-high heat. Sprinkle skirt steak on both sides with salt, pepper and and 1 1/4 teaspoons chipotle powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat. Marinate for 30 minutes.
Step 2
Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Cut the corn from cob and transfer the kernels to a bowl. Chop green onions and add to corn. Stir in cilantro, chives, lime zest, and remaining 1/4 teaspoon chipotle powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
Step 3
Grill the skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
Step 4
Char tortillas over an open flame.
Step 5
Thinly slice the skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon corn mixture over each and serve.
Step 6
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