Flank Steak and Corn Tacos

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Since last night was Tuesday, I made tacos for dinner. I chose flank steak as the protein for my tacos.

I started by marinating my steak. I sprinkled kosher salt, pepper and Chile lime seasoning over both sides of the steak. After that, I squeezed the juice of two limes (making sure to set aside the zest of one of those limes) onto the meat. I then added minced garlic, minced shishito peppers and the lime zest.

I set the meat in the refrigerator for 2 hours to marinate.

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The shishito peppers are something I’ve seen at Trader Joe’s and wanted to try. I picked up the bag to read the description of the shishito peppers. This is what I learned ….

I liked that they are described as a milder pepper with a citrusy flavor. I thought this would go well with the lime. These peppers are really good, and pretty cute!

I removed the meat from the refrigerator about a half hour before grilling it, so I could bring it to room temperature. I grilled the steak on my indoor grill pan for about 8 to 10 minutes per side.

I also bought corn on the cob to grill and use with my tacos. I bought a package of corn on the cob from Trader Joe’s and microwaved it for the requested four minutes. Once that was done, I added my corn to the grill pan so I could char it some for my tacos.

While the meat was cooking, I prepared my taco toppings. I shredded pepper jack cheese, cut two avocados, chopped some cilantro, and quartered mini heirloom tomatoes.

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I warmed my tortillas over the open flame on my gas burner. Before layering the shell with my ingredients, I spread a bit of light sour cream onto the shell. I wanted my sour cream to be the base of my taco, vs. serving it as a dollop on top. Once the sour cream was spread on my corn tortillas, I placed a few heirloom tomatoes, the avocado, the cheese and then the meat. I topped the taco with the corn.

Luckily there were leftovers! Dennis happily packed those up and took them to work for lunch today.

This marinade would work fabulously with chicken as well and I think it would be wonderful for fish tacos, too!

Ingredients

  • 1 flank steak
  • 2 cloves minced garlic
  • 4 shishito peppers
  • zest of 1 lime and juice of 2 limes
  • 1 teaspoon kosher salt
  • 1/2 teaspoon pepper
  • 1 teaspoon Chile lime seasoning
  • 1 tablespoon olive oil, plus enough to brush on corn

Directions

Sprinkle both sides of steak with salt, pepper and Chile lime seasoning. Place in a glass dish. Squeeze the lime juice over the steak and add the garlic, peppers and lime zest. Cover and place in refrigerator for 1-2 hours to marinate.

Brush corn with olive oil, set aside. Heat olive oil in grill pan and once pan is hot, place steak on to cook. Cook for 8-10 minutes per side, less if you like your meat a little on the rare side. (My family likes it cooked medium, so I cooked it for 8-10 minutes.) Cook corn on the other end of the grill pan at the same time, just long enough to char it a bit.

Once meat is done, set aside to rest for 10 minutes.While the meat is resting, cut the corn kernels off the ears. Cut the meat into cubes for the tacos. Enjoy!

Until next time, Kris

Author: Sunshine and Savory

I love when my house is filled with people, having friends and family over for a meal feeds my soul. There is nothing I enjoy more than preparing for a dinner party, a holiday dinner, or a book club meeting when it's my turn to host ... If I could, I would own a Bed and Breakfast! This would ensure I'd always have someone to prepare a meal for. Being with others and sharing my table is what I look forward to most. I was born in Wisconsin and after I got married in 1987, my husband and I moved west for his job. He had just graduated college and we were married a couple months later. An interesting tidbit about me is that I never cooked a meal before I got married. I taught myself how to cook and found that I really enjoyed it. One of the first meals I made after we were married was a shrimp pasta dish. I made this for myself when my husband was on business travel and I had so much fun inventing this meal - this was the start of my love of cooking. I probably won't be posting much on shrimp dishes, since I am now allergic. Big bummer! I was allergic to lobster, and then had an issue with scallops, so just never had a shrimp after the scallop incident. Why couldn't I be allergic to something less enjoyable?! My favorite celebrity chefs are Ina Garten and The Pioneer Woman. I hope you enjoy my blog!

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