Chipotle Lime Flank Steak Tacos with Corn Salsa

• 1 flank steak (about 1.5 pounds)
• 3 tablespoons olive oil
• 2 teaspoons chili powder
• 1 teaspoon ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• Juice of 1 lime
• 1 teaspoon chipotle chili pepper in adobo sauce
• Salt and pepper to taste
• 2 cups fresh corn kernels
• 1 small red bell pepper, diced
• 1/2 red onion, finely diced
• 1/4 cup fresh cilantro, chopped
• Juice of 1 lime
• Salt and pepper to taste
• 8 small corn tortillas

Steps

1. 1 In a small bowl, whisk together 2 tablespoons olive oil, chili powder, cumin, smoked paprika, garlic powder, lime juice, chipotle chili pepper, salt, and pepper to make the steak marinade.
2. 2 Place the flank steak in a large zip-top bag and pour the marinade over it. Seal and massage to coat, then refrigerate for at least 30 minutes.
3. 3 While the steak marinates, make the corn salsa by combining corn, red bell pepper, red onion, cilantro, lime juice, salt, and pepper in a medium bowl.
4. 4 Preheat a grill or skillet over medium-high heat.
5. 5 Remove the steak from the marinade and season with additional salt and pepper. Grill for 5-7 minutes per side, or until desired doneness.
6. 6 Let the steak rest for 5 minutes before slicing against the grain.
7. 7 Warm the tortillas by placing them directly on the grill for about 30 seconds per side, or warm in a dry skillet.
8. 8 Assemble tacos by placing sliced steak and a generous spoonful of corn salsa onto each tortilla.

Equipment

• grill or skillet
• zip-top bag
• tongs

Variations

• Substitute flank steak with skirt steak for a similar texture and flavor.
• Add diced jalapeños to the corn salsa for extra heat.

Substitutions

• If fresh corn is not available, use frozen corn, thawed.
• Use flour tortillas if you prefer a softer taco shell.

Pairings

• Black beans
• Fresh avocado crema
• Mexican rice
• Sliced radishes and cabbage for garnish

Nutrition

Tips

• For a quicker cook, use a cast iron skillet instead of a grill.
• If you like it spicy, add more chipotle pepper to the marinade.

Storage

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat tacos in a skillet over medium heat.

Freezing: Freeze cooked steak and salsa separately in airtight containers for up to 3 months. Thaw in the fridge overnight before reheating.

Serving Suggestions

• Serve with a side of black beans and a fresh avocado crema.
• Pair with a crisp Mexican lager or a refreshing agua fresca.

FAQ