Garlic-Marinated Steak with Corn Salsa

By cserumga

Ingredients

• 1 pound skirt steak, halved crosswise
• Salt and pepper
• 4 small cloves garlic, lightly smashed but still whole
• 2 tablespoons EVOO, plus more for drizzling
• 1 pkg. (7.5 oz.) corn tortillas
• 2 ears corn, shucked
• 2 avocados, cut into bite-size cubes
• 1 small bunch radishes (about 8), thinly sliced
• 1/2 small red onion, finely chopped
• 1 lime, zested and juiced

Details

Servings 4
Preparation time 20mins
Cooking time 35mins
Adapted from rachaelraymag.com

Preparation

Step 1

1. Season the steak with salt and pepper. Rub all over with the garlic and drizzle with EVOO. Let sit for 15 minutes at room temperature. (Discard the garlic.)

2. Preheat a grill to medium-high. Wrap the tortillas in foil and place over indirect heat until warm, about 10 minutes. Oil the grill grate and grill the corn, covered and turning occasionally, until blistered, about 5 minutes. When cool enough to handle, slice off the kernels and transfer to a salad bowl.

3. Grill the steak, turning halfway through, for about 5 minutes for medium-rare. Let the meat rest for 10 minutes before thinly slicing.

4. Add the avocados, radishes and onion to the corn. In a small cup, whisk together 2 tbsp. EVOO, the lime zest and 3 tbsp. lime juice; season with salt and pepper. Add to the salad and toss. Serve with the steak and tortillas for wrapping.