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Epicurious

Grilled Skirt Steak Tacos with Corn Relish

4.7

(17)

Serve with: Red bean and rice salad, and slices of avocado and grapefruit.

Recipe information

  • Yield

    Makes 4 servings

Ingredients

1 pound skirt steak, cut into 4 pieces
1 1/2 teaspoons chipotle chile powder, divided
3 tablespoons olive oil, divided
2 tablespoons fresh lime juice, divided
6 green onions
2 ears of corn, husked
1/4 cup chopped fresh cilantro
1 teaspoon finely grated lime peel
8 5- to 6-inch corn tortillas

Preparation

  1. Step 1

    Prepare barbecue (medium-high heat). Sprinkle skirt steak on both sides with salt and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes.

    Step 2

    Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, and remaining 1/4 teaspoon chile powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.

    Step 3

    Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.

    Step 4

    Place tortillas at edge of grill to warm and soften, about 1 minute.

    Step 5

    Arrange 2 warm tortillas on each of 4 plates. Thinly slice skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.

TagsTacoSteakBeefMeatCornVegetableCilantroHerbs & SpicesScallionOnionRoot VegetableMainDinnerDairy FreeGluten FreeNut FreeWeeknight MealsGrillingSummerBon Appétit
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