Chili Rubbed Steak Tacos with Corn Salsa

• 1 ½ pounds flank steak
• 2 tablespoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• ½ teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons olive oil
• 8 small flour tortillas
• 1 ½ cups fresh corn kernels
• 1 small red bell pepper, diced
• 1 small red onion, diced
• 1 jalapeño, seeded and diced
• Juice of 1 lime
• 2 tablespoons chopped fresh cilantro
• Salt to taste

Steps

1. 1 Preheat a grill or skillet to medium-high heat.
2. 2 In a small bowl, mix chili powder, cumin, garlic powder, smoked paprika, salt, and pepper. Rub this mixture all over the steak.
3. 3 Heat 1 tablespoon olive oil in the skillet or grill the steak, cooking for about 4-5 minutes per side for medium-rare.
4. 4 Let the steak rest for 5 minutes before slicing against the grain.
5. 5 While the steak rests, warm the tortillas by heating them directly on the grill or skillet for about 30 seconds per side.
6. 6 For the salsa, combine corn, red bell pepper, red onion, jalapeño, lime juice, cilantro, and salt in a bowl.
7. 7 Slice the steak and assemble the tacos by placing the steak in tortillas and topping with the corn salsa.
8. 8 Serve immediately.

Equipment

• Grill or large skillet
• Cutting board
• Sharp knife

Variations

• Substitute flank steak with skirt steak for a different texture.
• Add black beans to the salsa for extra protein.

Substitutions

• Use frozen corn if fresh isn't available.
• Substitute flour tortillas with corn tortillas for a gluten-free option.

Pairings

• Mexican rice
• Black beans
• A crisp Mexican lager

Nutrition

Tips

• For a smokier flavor, use chipotle chili powder.
• If you prefer softer steak, consider marinating it for 30 minutes before cooking.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently in a skillet.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat in a skillet with a splash of water.

Serving Suggestions

• Serve with a squeeze of lime and extra cilantro.
• Pair with a fresh avocado crema or a squeeze of hot sauce.

FAQ