Flank steak tacos

www.chefalyssaskitchen.com

Marinated Flank Steak Tacos with

Grilled Corn and Pepper Salsa

Serves 4 to 6

Marinated Steak:

4 garlic cloves, minced

½ yellow onion

¼ cup white vinegar

¼ cup cooking oil

1 Tablespoon hot smoked paprika

2 teaspoons ancho chili pepper

½ teaspoon dry oregano

½ teaspoon ground cumin

½ teaspoon ground coriander

2 pounds flank steak, trimmed of excess fat and cut to 10” steaks

Salt and pepper, to taste

2 Tablespoons cooking oil

Grilled Corn and Pepper Salsa:

2 poblano peppers

2 ears fresh corn

2 ripe tomatoes

¼ cup fresh cilantro leaves

1 lime

4 oz queso fresco

Salt to taste

Pickled Onions and Avocado (optional)

Warm Tortillas

1. In a blender, puree the garlic, onion, vinegar and oil until smooth. Add the spices and pulse to combine.
2. Lay the flank steak in a large baking dish and pour the marinade over it. Wrap tightly in plastic wrap and refrigerate for 1 hour or up to 8 hours, so the flavors can sink into the meat. Don't marinate the steak for more than 8 hours though, or it will break down too much and the meat texture won’t be desirable.
3. Remove the steaks from the marinade, brushing off some of the excess. Set aside to come to room temperature.
4. Heat your grill or Big Green Egg and allow the heat to come up to 400 degrees F. Once it is hot, begin cooking the vegetables for the salsa.
5. Set the poblano peppers in the hottest part of the grill and cook, turning, until the skin blackens on all sides. Remove and place in a Ziploc bag to steam. Meanwhile grill the remaining vegetables…
6. Grill corn on the hot grill. Allow the outside to become golden brown and the yellow of the corn to brighten. Remove and set aside. Quarter the tomatoes, using a spoon or your fingers remove the seeds and juices. Grill on a couple of sides until the skin blisters. Remove and set aside.
7. Clean the grates and allow the heat to come up to 450 degrees for cooking the steak. Sear for 3 minutes; rotate 90 degrees and cook another 3 minutes. Flip the steak and cook 2 to 3 minutes until done. Remove and rest for 5 minutes before slicing.

1. Meanwhile, mix up the salsa… Remove the peppers from the bag. Using a towel, wipe off the skin then remove the seeds and chop the pepper. Place in a large bowl. Cut the corn off the cobb and add to the bowl; dice the tomatoes and add as well. Mince the cilantro and add with remaining ingredients and season to taste.

8. Warm the tortillas on the grill.
9. Thinly slice the steak across the grain on a diagonal to serve as desired.
10. Finish with salsa, avocado and pickled onions.