Recipes

Flank Steak Tacos with Charred Corn Salsa

Cuisine: Mexican

Type: Main Course

Serves: 4

Source:	Cook's Country, Cook it in Cast Iron, page174
Attributes:	Quick and Easy, Healthy
Comments:	Wow, this is good. The original recipe calls for placing the skillet in an oven set to 500° and removing it when hot. We just heat the skillet over the flame. You could grill the meat.
Serving Suggestions:	You can use either corn or flour tortillas

Ingredients:

1 tsp. ground cumin
Salt and fgbp
1 (1-1/2 pound) flank steak, trimmed
2 tbs. vegetable oil
1-1/2 cups fresh or thawed frozen corn
1/4 cup finely chopped red onion
1 jalapeno chile, stemmed, seeded, and minced
2 tbs. lime juice
1 tbs. minced fresh cilantro
12 (6 inch) corn tortillas, warmed

Instructions:

1. Heat 12-inch cast-iron skillet using whichever technique you choose, in a cold oven set to 500° then remove when preheated, or over medium-high flame until very hot.

2. Meanwhile, combine cumin, 3/4 tsp salt, and 1/2 tsp pepper in a bowl.

3. Cut the steak in half lengthwise (with the grain) into 2 equal pieces, then cut each piece in half crosswise to create 4 equal pieces. Season steaks with spice mixture and let sit at room temperature.

4. When skillet is hot and steak has marinated for a bit, 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.

5. Flip steaks, reduce heat to medium-low, and cook, flipping every 2 minutes, until steaks are well browned and meat is 120° to 125° (for medium rare), 4 to 8 minutes. Transfer steaks to a carving board and tent loosely with foil, and let rest while making salsa.

6. 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, jalapeño, lime juice, cilantro, and 1/4-teaspoon salt, and 1/4 teaspoon pepper to taste.

7. Slice steak thin against the grain and serve with tortillas and corn salsa along with your favorite taco toppings (crema, avocado).

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