Flank Steak Tacos with Grilled Corn Salsa

By mz0926

From Cook's Country

June/July 2011
Why this recipe works:
Combining toasty corn salsa with cumin-scented flank steak is a winning match, but could we get them cooked in the same amount of time? Giving the corn a head start in the microwave was the ideal solution, shortening its prep time to coincide with the mere 10 minutes it takes to grill the steak with good char.

Ingredients

• Serves 4 to 6
• Ingredients2 ears corn, husk and silk removed
• 1/4 cup finely chopped red onion
• 1 jalapeño chile, stemmed, seeded, and minced
• 1/4 cup lime juice (2 limes)
• 1 tablespoon minced fresh cilantro
• Salt and pepper
• 1 teaspoon ground cumin
• 1 (1 1/2- to 2-pound) flank steak, trimmed
• 12 (6-inch) corn tortillas
• 1/2 cup sour cream

Preparation

Step 1

Instructions 1. Place corn in large bowl and microwave, covered, until nearly tender, 3 to 5 minutes. Stir onion, jalapeño, 2 tablespoons lime juice, cilantro, ½ teaspoon salt, and ¼ teaspoon pepper together in bowl; set aside.
2. Combine cumin, ¾ teaspoon salt, and ½ teaspoon pepper in bowl. Pat steak dry with paper towels and rub with cumin mixture. Grill corn over hot fire, turning often, until lightly charred and tender, about 10 minutes. Grill steak over hot fire until well browned and registers 120 to 125 degrees (for medium-rare), 5 to 7 minutes per side. Transfer steak and corn to carving board and tent loosely with foil. Grill tortillas until lightly charred, 1 to 2 minutes per side. Transfer to plate and tent loosely with foil.
3. Combine sour cream and remaining 2 tablespoons lime juice in bowl. Season with salt and pepper to taste. Cut kernels from cob and add to reserved onion mixture. Slice steak thinly against grain. Serve with corn salsa, tortillas, and sour cream mixture.