Steak tacos with Corn Salsa

By Cathie davidson

Ingredients

• 1/4 cup Olive Oil
• 4 cloves garlic
• 1 package Taco seasoning
• 4 ears corn
• 1-1 pound flank steak
• 1/2 small red cabbage cored and thinly sliced (about 2 cups)
• 1 container Pico de gallo salsa
• 8 medium (8 inch tortillas warmed

Preparation

Step 1

1. In a glass or ceramic baking dish, whisk the olive oil, garlic and taco seasoning for a marinade. Brush some of the corn with marinade. Add the steak to remaining marinade in baking dish, turn to coat. Let marinate 15 minutes turning 1/2 way through.
2. Heat a grill or grill pan over medium-high. Remove the steak from the marinade. Grill steak until desired doneness, about 4 minutes per side for medium rare. Transfer to cutting board, tent loosely with foil, and let rest 5 minutes.
3. Grill ears of corn over medium high heat, turning often until charred in spots about 12 minutes. Slice the kernels off the cob into a large bowl and toss with cabbage and pico de gallo.
4. Chop the steak into bite-size pieces; divide among the tortillas and top with prepared salsa.