WEEKDAYS 1e|12c|p

Flank Steak Mexican Corn Tacos

Carla Hall
Servings: 6
15 to 30 min

Get ready for taco Tuesday with this recipe.

  • Ingredients
  • step-by-step directions
Flank Steak Mexican Corn Tacos
  • 1 1/2 pounds flank steak
  • 2 teaspoons chipotle chili powder
  • 2 teaspoons Kosher salt
  • 1 teaspoon freshly ground black pepper
  • 2 tablespoons extra virgin olive oil
  • 12 white corn tortillas
Mexican Corn Salad:
  • 6 ears corn (shucked and cleaned)
  • 2 tablespoons canola oil
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1 teaspoon chipotle chili powder
  • 2 limes (zest and juice)
  • 1 tablespoon fresh oregano (finely chopped)
  • 1 cup Cotija cheese (crumbled)
  • 1 avocado (diced)
  • 1/2 cup cilantro (leaves)
  • Kosher salt and freshly ground black pepper (to taste)
  • Preheat grill or grill pan over medium-high heat.
  • Allow the flank steak to sit at room temperature for 30 minutes before grilling.
  • In a small bowl, add the chipotle chili powder, salt and pepper, and stir to combine. Sprinkle the rub on both sides of the flank steak. Drizzle steak with olive oil.
  • Place flank steak on the preheated grill. Grill for 5 minutes on each side, or until the steak is medium-rare. Remove steak to a cutting board and let rest for 10 minutes. Slice steak across the grain.
  • For the Mexican corn salad: Preheat grill or grill pan over medium-high heat. Season corn with salt and pepper and drizzle with olive oil. Grill corn until slightly charred on all sides. Remove and set aside. Once cool enough to handle, cut the grilled kernels away from the cob and transfer to a bowl. Add the mayonnaise, sour cream, chili powder, zest and juice of 2 limes, oregano and a pinch of salt. Stir to combine. Add the sauteed corn, Cotija cheese, avocado and cilantro to the chili-lime mixture and stir to combine.
  • Grill the tortillas on each side until lightly charred. Remove and keep warm enclosed in a towel or resealable bag.
  • To serve, top a warm tortilla with a few slices of steak and a spoonful of Mexican corn salad.
  • Tip: Use the chili rub on your favorite grilled steak or chicken!
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