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