I love tacos. And now that grilling season is in full swing I couldn't resist making steak tacos with everything on the grill. Grilled flank steak, grilled corn, tortillas heated on the grill. It's the perfect dinner to make when you just don't want to turn on the stove or the oven.
The flank steak is soaked in a chili powder, lime, and spice infused marinade that sinks through the steak making it flavorful, delicious, and tender. All of the spices--cumin, oregano, paprika, cinnamon--are the perfect seasoning for flavorful tacos. I think the next time I make ground beef tacos I'm going to use the same spice mixture!
Summer vegetables are making me so happy right now. I'm not sure if I could possibly eat more corn--is every day too often? I love grilling corn because it's super fast, and I can normally just throw it on as I grill whatever else I'm grilling. It's also really nice because I don't shuck it before hand; after it's cooked I peel it all off, shucks, silk, and all. I'm going to do a post just about grilling corn--check for it later this week.
Grilled Mexican flank steak, grilled corn, pico de gallo, creama, and shredded cheese--everything combined together makes these tacos the perfect bite of summer. Fresh veggies, grilled steak, and tortillas warmed on the grill. Summer food just might be the best food.
Grilled Mexican Flank Steak Tacos with Grilled Corn
author: Happy Food Happy Home
serves 4 (can be adjusted to serve as necessary)
2 pound flank steak
¼ cup olive oil
2 teaspoons chili powder
½ teaspoon cumin
½ teaspoon dried oregano
¼ teaspoon paprika
3 dashes cinnamon
¼ teaspoon black pepper
1 clove garlic, grated
½ teaspoon lime zest (about ½ a lime)
1 teaspoon honey
1 teaspoon kosher salt
4-6 corn tortillas
2 ears of corn
pico de gallo
sour cream or Mexican Creama
shredded cheese or cojito
cilantro for topping
- Whisk together the marinade ingredients in a glass measuring cup.
- In a large Ziploc bag combine the flank steak and the marinade. Securely close the bag and use your hands to rub the steak in the marinade.
- Place the sealed bag in the fridge for 8-24 hours. Rotate and rub the bag every few hours (whenever you think about it).
- Heat grill to medium high heat.
- Trim off any dangling shucks and silks from the corn, but keep most of the shucks on. Place on the grill and cook for 15 minutes. Rotate the corn every 5 minutes. Remove from grill and let cool before shucking.
- Using tongs remove the steak from the ziplock bag. Place on the grill and cook for approximately 7 minutes per side--until a thermometer reads 130-135 (for medium rare).
- Remove steak from grill and let rest for 10 minutes to allow the juices to redistribute.
- Turn grill off and throw tortillas onto the grill. Allow to warm on the grill--flipping over after about 1 minute. Remove when warm.
- Shuck the corn and use a sharp knife to slice the kernels from the cob.
- Slice the flank steak in thin slices making sure to go against the grain of the meat--your slices should be short meat fibers through the slices, not long meat fibers with the slices.
- Gather together the tortillas, steak, corn, pico de gallo, cheese, sour cream, and cilantro. Assemble the tacos with whatever makes you happy.
I love tacos--especially ones filled with summer flavors. The grilled corn and flank steak really make these tacos. What are your favorite summer flavors? Grilling anything amazing lately?