FLANK STEAK TACOS WITH CHARRED CORN SALSA
Make and share this Flank Steak Tacos With Charred Corn Salsa recipe from Food.com.
Provided by gailanng
Categories Steak
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack and heat oven to 500°F Meanwhile, combine cumin, 3/4 teaspoon salt and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.
- When oven reaches 500 F, pat steaks dry with paper towels. Using potholders, remove skillet from oven and place over medium-high heat; turn off oven. Being careful of hot skillet handle, add oil and heat until just smoking. Cook steaks, without moving, until lightly browned on first side, about 2 minutes. Flip steaks and continue to cook until lightly browned on second side, about 2 minutes.
- Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat registers 120 F to 125 F (for medium-rare), 4 to 8 minutes. Transfer steaks to carving board, tent loosely with aluminum foil and let rest while making salsa.
- Add corn to now-empty skillet and cook over medium heat, without stirring, until lightly charred, about 4 minutes. Stir corn and continue to cook until tender, about 1 minute; transfer to medium bowl. Stir in onion, jalapeno, lime juice, cilantro, 1/4 teaspoon salt and 1/4 teaspoon pepper. Season with additional salt and pepper to taste. Slice steak thin against grain and serve with tortillas and corn salsa.
STEAK WITH CHARRED CORN SALSA RECIPE - (4.3/5)
Provided by á-25994
Number Of Ingredients 11
Steps:
- 1. To prepare lean steak, place in a glass or ceramic container, coat with Worcester sauce, cover with plastic wrap, and refrigerate for at least 3 hours. 2. Place corn on end in a large bowl and carefully use a parking knife to cut kernels from cob. Spread kernels in a single layer on a dry nonstick skillet. Cover over medium-high heat for 15-20 minutes, stirring every 5 minutes, until kernels are charred. 3. Transfer charred corn to a large mixing bowl and add onion, jalapeno, salt, tomatoes,vinegar and lime juice. Stir to blend. Refrigerate salsa while preparing meat. 4. Season both sides of steak with steak seasoning before grilling. 5. Serve steak with charred corn salsa heaped on top. Per Serving (with london broil beef): 244 calories, 9g fat, 12g total carbohydrate, 2g dietary fiber, 27g protein.
SLICED STEAK WITH ROASTED-CORN SALSA
Categories Beef Tomato Quick & Easy Dinner Steak Corn Summer Grill Grill/Barbecue Healthy Jalapeño Cilantro Gourmet Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 4 servings
Number Of Ingredients 13
Steps:
- Prepare grill for cooking.
- Make corn salsa:
- Heat a dry large cast-iron skillet over moderately high heat until hot, then pan-roast corn, stirring occasionally, until golden brown, 8 to 10 minutes. Transfer to a bowl.
- Cook white part of scallions in butter with garlic, 1 teaspoon salt, 1/2 teaspoon each cumin and chili powder, and 1/4 teaspoon pepper in skillet over moderate heat, stirring, until scallions are tender, 3 to 4 minutes. Remove from heat and stir in corn, tomatoes, and jalapeños.
- Grill steak:
- Combine remaining 1/2 teaspoon salt, 1 teaspoon cumin, 1/2 teaspoon chili powder, and 1/4 teaspoon pepper and sprinkle on both sides of steak. Grill, turning once, until an instant-read thermometer inserted horizontally into thickest part of meat registers 130°F, 18 to 20 minutes total for medium-rare. Transfer steak to a grooved cutting board and let stand 5 to 10 minutes before slicing.
- While steak is standing, reheat corn mixture over moderate heat, stirring occasionally. Stir in cilantro and scallion greens.
- Spoon corn on top of sliced steak and pour over any accumulated juices.
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FLANK STEAK WITH CORN SALSA - GIMME SOME GRILLING
From gimmesomegrilling.com
- Heat up a cast iron grill over high heat. Brush corn on the cob with olive oil. Grill the corn on the cob for 3 minutes per side. You can also do this on a hot grill if you prefer.
- Heat cast iron grill over high heat. Add the flank steak and grill 5 minutes per side, or until a meat thermometer reads 135 degrees F. Flank steak is best cooked medium rare. The steak gets tough the more it is cooked and is much more tender and flavorful at medium rare.
- To grill, place over direct heat for 3 minutes per side, or until a meat thermometer reads 135 degrees F. Remove from grill and let rest on a cutting board for 5 minutes before slicing across the grain and add back to the pan. Add the corn salsa to the pan and top with fresh cilantro and a squeeze of lime. Serve with remaining limes!
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- Heat a frying pan over a high heat until smoking hot. Fry the corn, in batches, for 1-2 minutes until charred. Tip into a bowl and set aside to cool.
- Put the pan back over a high heat, brush the steak with a little oil and season well. Cook for 3 minutes on one side, pressing down with a spatula to get good colour, then flip and cook for another 2 minutes for medium-rare, or cook until done to your liking. Transfer to a board and set aside to rest.
- Toss the cooled corn with the quick-pickled onion/lime juice, then add the avocado, radishes and coriander leaves to make a salsa.
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