Flank Steak Tacos
Flank Steak Tacos
DESCRIPTION:
This recipe, from Snow’s upcoming book Harvest Eating, applies a south-of-the-border flair to the local corn and zucchini available this month.
INGREDIENTS:
Flank Steak
1 large flank steak (or London broil)
Juice of 2 medium limes
1/2 cup fresh cilantro, chopped, plus extra for garnish
1 Tbs. garlic
1 Tbs. black pepper
1/4 cup extra-virgin olive oil
Corn Relish
2 ears sweet corn, roasted
1/4 cup pure olive oil
Salt & ground black pepper, to taste
2 medium poblano peppers, roasted, peeled, de-seeded, and chopped
1/4 cup white onion, chopped
1/2 cup zucchini, chopped
2 garlic cloves, diced
1 tsp. jalapeño pepper, diced
1/2 cup tomato, chopped
6 (six-inch) corn tortillas
Crème frâiche or sour cream
DIRECTIONS:
Flank Steak
Put steak in a large bowl. Add lime juice, cilantro, garlic, pepper, and olive oil. Flip steak to coat other side in marinade. Cover bowl with plastic wrap and allow to marinate for at least one to two hours in refrigerator. Grill the steak for eight to 10 minutes on each side, until medium-rare. Remove from the grill and let cool for 15 to 20 minutes. After steak has cooled, cut it against the grain into thin slices. Then cut into bite-size chunks.
Corn Relish
Preheat oven to 375°F. Coat ears of corn in oil, season with salt
and pepper, then roast in oven until golden brown. Use the same technique to roast poblano peppers.
Cut corn off cobs. Heat olive oil in a skillet. Add onion, zucchini, garlic, and jalapeño pepper. Season with salt and black pepper. Stir and cook for a few minutes. Add tomato and stir, then add corn. Reseason with a pinch of salt and pepper. Total cook time should be eight to 10 minutes. Remove relish from heat and place in a bowl. Stir in poblano peppers.
Fill tortillas with steak, corn relish, a dollop of crème fraîche, and a pinch of cilantro.