Steak With Charred Corn Salsa Recipe 435

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FLANK STEAK TACOS WITH CHARRED CORN SALSA



Flank Steak Tacos With Charred Corn Salsa image

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

1 teaspoon ground cumin
salt and pepper
1 (1 1/2 lb) flank steaks, trimmed of fat
2 tablespoons vegetable oil
1 1/2 cups fresh corn or 1 1/2 cups thawed frozen corn
1/4 cup finely chopped red onion (if pinched use yellow)
1 jalapeno chili, stemmed seeded and minced
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
12 (6 inch) corn tortillas, warmed

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)



Steak with Charred Corn Salsa Recipe - (4.3/5) image

Provided by á-25994

Number Of Ingredients 11

1 Pound Flank Steak or Top Round
1/2 Cup Worcestershire Sauce
Steak Seasoning
Corn Salsa
1 Large Ear of Corn (1 cup kernels)
1 Cup Red Onion, finely chopped
1 Jalapeno Pepper, Seeded and Finely Chopped
1/4 Teaspoon Salt
1 Cup Cheryy or Grape Tomatoes, quartered
1 Tablespoon White Vinegar
1 Tablespoon Lime Juice

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



Sliced Steak with Roasted-Corn Salsa image

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

3 cups fresh corn (about 3 ears)
4 scallions, white and green parts thinly sliced separately
2 tablespoons unsalted butter
2 garlic cloves, minced
1 1/2 teaspoons kosher salt
1 1/2 teaspoons ground cumin
1 teaspoon chili powder
1/2 teaspoon black pepper
2 plum tomatoes, finely diced
1 to 2 fresh jalapeño chiles, finely diced (including seeds)
1 (2-pound) trimmed boneless sirloin steak, about 1 1/2 inches thick
1/4 cup finely chopped fresh cilantro
Accompaniment: lime wedges

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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