Monday, December 16, 2013

Spice-Rubbed Steak Tacos with Corn Relish


I love me some grilled corn. 

I found this recipe on Bon Apetit and I decided to alter the spice rub mixture to add more flavor. I'm pretty proud of how fucking delicious it was.

(Adapted from Bon Apetit)

Ingredients:
  • 2 ears fresh corn, husked
  • 1 lb sirloin steak
  • 1/4 tsp cayenne
  • 1/4 tsp paprika
  • 1 tsp smoked salt
  • 1 tsp freshly ground black pepper
  • 1/4 tsp cumin
  • 1/4 tsp ancho chile powder
  • 1/8 tsp New Mexico chile powder, plus 1/4 teaspoon
  • 1/8 tsp garlic powder
  • 3 tablespoons olive oil, divided
  • 2 tablespoons fresh lime juice, divided
  • 6 green onions
  • 1/4 cup chopped fresh cilantro
  • 2 chiles in adobo, chopped
  • 1 teaspoon finely grated lime peel
  • 8 5-to-6-inch corn tortillas

Directions:
  1. Turn on grill to medium-high heat.
  2. In a small bowl, whisk together cayenne, paprika, smoked salt, pepper, cumin, ancho chile powder, 1/8 teaspoon New Mexico chile powder, and garlic powder.
  3. Sprinkle skirt steak on both sides with spice mixture and rub it in well.
  4. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish.
  5. Add meat and turn to coat; place in single layer. Marinate 15 minutes.
  6. Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. 

  7. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn.
  8. Stir in cilantro, lime peel, 1/4 teaspoon chile powder, 1/2 tablespoon oil, chiles in adobo, and 1 tablespoon lime juice. Season relish to taste with salt and pepper. 
  9. Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes. 
  10. Place tortillas at edge of grill to warm and soften, about 1 minute.
  11. Arrange 2 warm tortillas on each of 4 plates.
  12. Thinly slice skirt steak across grain.
  13. Divide skirt steak and juices equally among tortillas.
  14. Spoon relish over each and serve.

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