Steak Tacos with Corn Salsa
These Steak Tacos with Corn Salsa bring me back to my days in Arizona when we'd hop over the border for some incredible street tacos on the weekend and some
Servings: 4 people
Ingredients
- 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 of corn, husked
- 1/4 cup chopped fresh cilantro
- 2 tablespoons chopped chives
- 8 small street taco sized flour tortillas
Instructions
- 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.
- 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.
- Grill the skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
- Char tortillas over an open flame.
- Thinly slice the skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon corn mixture over each and serve.