1 pound flank steak
2 tablespoons vegetable oil
1 clove garlic, minced
2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon fresh ground pepper
1 teaspoon kosher salt
1 teaspoon vegetable or canola oil
1 cup corn kernels
1 avocado, cut into a small dice
1 tomato, cut into a small dice
1 small onion, cut into a small dice
juice from half a lime
dash of hot sauce
Trim the fat from the flank steak, set aside. Whisk together the oil, garlic, cumin, chili powder, pepper and salt together. Pour over the steak and let marinate overnight.
Heat the oil in a small saute pan over medium heat. Saute the corn for 5 minutes or so. Set aside to cool. When cool, toss with the avocado, tomato, onion, lime juice and hot sauce, salt and pepper to taste. Set aside.
Remove the steak from the refrigerator 30 minutes before cooking. Preheat the grill to medium, grill the steak about 5 to 7 minutes per side. Cover the steak with foil and let rest for 15 minutes. Slice the steak into ¼ to ½ inch-thick strips and serve with warm tortillas, corn salsa, cheese and sour cream.
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