Fall Tacos – Flank Steak, Butternut Squash and Corn

Flank Steak, Butternut Squash and Corn Tacos

Here we are in mid-September, and I’m looking forward to all the flavors of fall that I enjoy each and every year.

As I was doing my grocery shopping the other day, and making my way around the produce department, I noticed containers of pre-cut butternut squash. I immediately thought about using that squash in tacos.

I diced the squash into bite size pieces, enough for two cups.

Meanwhile I had placed a 3/4 pound flank steak into a 400 degree oven, seasoned with kosher salt and pepper, for 20 minutes. I also cooked two ears of fresh corn to add to our tacos.

In a medium sized skillet, I added two tablespoons of olive oil, the butternut squash and 1/2 cup of diced red onion. I sprinkled the vegetables with 1-1/2 teaspoons kosher salt, 1/2 teaspoon pepper and 1 teaspoon of Chile lime seasoning and a pinch of dried orange peel. I sautéed the vegetables over medium-high heat for about 7 minutes, until the onion was softened and set it aside while I waited for the corn and steak to finish cooking.

Once the corn was done, I removed the kernels from the husk. To cook the corn, I placed two ears in a pot of water with a pinch of kosher salt and brought the pot to a boil. I let it cook in the boiling water about 10 minutes.

I chose to use corn and wheat tortillas (I find these at Trader Joe’s) for our tacos. I warmed each tortilla over the open flame on my gas cook top about 20 seconds per side, until char marks started to appear.

I built the tacos with the steak, corn and butternut squash mixture, topping each taco with a bit of red cabbage, a dollop of sour cream and a sprinkling of Chile lime seasoning and fresh cilantro.

These tacos were absolutely delish! Dennis and I both loved this dish. It gave me the fall flavorings I was craving in a healthy taco.

Ingredients

3/4 – 1 pound flank steak

2 ears corn

2 cups butternut squash

1/2 cup red onion, diced

corn/wheat tortillas

cilantro

red cabbage

sour cream

1-1/2 teaspoons kosher salt, plus more for seasoning

1/2 teaspoon pepper, plus more for seasoning

1 teaspoon Chile lime seasoning

pinch of dried orange peel

Directions

  1. Sprinkle steak on both sides with kosher salt and pepper. Place in ovenproof skillet, that has been coated with olive oil cooking spray, and into a preheated 400 degree oven for 15-20 minutes, until it reaches 135-140 degrees for medium-rare.
  2. Heat 2 tablespoons of olive oil in a medium skillet, adding squash, red onion, 1-1/2 teaspoons kosher salt, 1/2 teaspoon pepper, 1 teaspoon Chile lime seasoning and dried orange peel. Sauté for 5-7 minutes, until onions start to soften.
  3. Cook corn in a large pot of boiling, salted water. Boil for 10 minutes. Let cool enough that you can handle the cob by holding it on it’s end. You will then run a knife between the kernels and cob to remove.
  4. Heat tortillas on your gas cook top (or in the oven or microwave).
  5. Build your tacos and enjoy!

Until next time, Kris

5 Comments Add yours

  1. There butternut squash is so vibrant!

    Liked by 1 person

    1. It sure is! I love to cook with lots of colors. In my mind, it’s for good health. I feel that when something looks pretty on the plate, it looks appetizing and is going to taste so good. 😊

      Liked by 1 person

  2. BERNADETTE says:

    The colors and flavors in this recipe are fabulous.

    Liked by 1 person

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