Flank Steak Tacos

This dish is perfect for summer, it has grilled flank steak, a zucchini corn and pepper relish plus sour cream. Yum!

Flank Steak Tacos

 

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awesome!

Author: Chef Keith Snow

Recipe type: entree

Ingredients

• 1 large flank steak or London Broil
• corn tortillas
• 2 ears corn roasted
• sour cream or crema
• 1 bunch cilantro
• 2 medium limes
• ¼ cup white onions chopped
• ½ cup zucchini diced
• 2 cloves garlic chopped
• 1 tsp jalapeno diced
• ½ cup fresh tomato chopped
• 2 medium poblano peppers roasted and peeled, seeded and chopped
• ¼ cup extra virgin olive oil
• salt and pepper to taste

Method

1. In a large bowl, marinate the steak in the juice of the two limes, a small handful of cilantro, garlic pepper (or garlic powder and black pepper), and a generous pour of extra virgin olive oil. Flip the steak and season the other side.
2. Cover the bowl with plastic wrap and allow to marinate for at least and hour or two.
3. Grill the steak for 8-10 minutes on each side, until medium-rare (or medium, if desired). Let the steak rest off the grill for 15-20 minutes.
4. While the steak rests, make the corn relish. Cut the corn off of the roasted cobs with a knife.
5. In a skillet, heat 3 Tbsp of olive oil. When it gets hot, add in the onion, zucchini, garlic, and jalepeno. Season with salt and black pepper. Stir through and cook for a few minutes.
6. Add in the fresh tomato, stir through. Finally, add in the corn. Re-season with a pinch of salt and pepper. Total cook time should be about 8-10 minutes.
7. Remove from heat, place in a bowl. Add in the chopped poblano peppers.
8. After steak has rested, slice it into thin slices against the grain. Then further slice into bite-sized chunks.
9. Fill taco shells with some steak, corn relish, and a dollop of creme fraiche and a pinch of cilantro.

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Chef’s Note: To roast corn, toss in oil, season with salt and pepper, roast in a preheated 375 degree oven until slightly golden brown. Use the same technique to roast the poblano peppers.