Carne Asada Street Tacos with Grilled Corn and Pico de Gallo

Allergens

Gluten (in some corn tortillas), Dairy (omit for vegan)

Ingredients

• 1. 2 lbs beef flank steak 2. 3 tbsp olive oil 3. 1/4 cup freshly squeezed lime juice 4. 1/2 cup chopped cilantro 5. 1 tsp ground cumin 6. 1 tsp paprika 7. 1 tsp salt 8. 1 tsp black pepper 9. 1/2 tsp garlic powder 10. 1/4 tsp ground coriander 11. 6 corn tortillas 12. 4 ears fresh sweet corn, husked 13. 1 cup cherry tomatoes, diced 14. 1 small red onion, finely chopped 15. 1 jalapeño, seeds removed and finely chopped 16. Salt and pepper, to taste 17. Fresh cilantro leaves, for garnish 18. Lime wedges, for serving

Instructions

1. In a large resealable plastic bag, combine the beef flank steak, olive oil, lime juice, 1/4 cup chopped cilantro, ground cumin, paprika, salt, black pepper, garlic powder, and ground coriander. Massage the marinade into the meat, ensuring all surfaces are covered. Refrigerate for at least an hour or up to overnight.
2. Preheat your grill or grill pan to medium high heat. Grill the corn on all sides until slightly charred and tender, about 5 minutes. Remove from the grill and set aside to cool.
3. In a medium bowl, combine cherry tomatoes, red onion, jalapeño, salt, and pepper. Add in the remaining chopped cilantro and mix well to create your pico de gallo. Cover and refrigerate until ready to serve.
4. Remove the steak from the marinade, allowing any excess to drip off. Grill the steak over high heat for 4 5 minutes per side, or until desired doneness is reached. Let it rest for a few minutes before thinly slicing against the grain.
5. Heat the tortillas on the grill or directly over the flame until they puff and become slightly charred.
6. Assemble your tacos by placing a portion of carne asada, a spoonful of pico de gallo, and a grilled ear of corn on each tortilla. Garnish with fresh cilantro leaves and serve with lime wedges on the side.

Chef’s Insight

The key to tender carne asada is marinating and slicing against the grain.

Notes

This recipe is a fun twist on traditional carne asada tacos, with added grilled corn and pico de gallo for extra flavor.