- 4
Ingredients
- 1 lb flank or hanger steak
- Juice of lime
- 1 t Kosher salt
- 2 garlic cloves
- 1/2 t mild chile powder
- 3 t vegetable oil
- 1/2 red onion, sliced
- 3 bell peppers, 1 red, yellow and orange
- 1/2 c fresh or frozen corn kernels
- 8 small corn tortillas warmed
- 1/2 avocado, sliced
- 1/4 c grated Monterrey jack
- 1/4 c salsa Verde or 2T fresh cilantro
- 2 T jalapenos
- Reduced fat sour cream
Preparation
Step 1
1) Marinate the steak in lime juice, salt, garlic and chile pepper in a sealed plastic bag for 20-30 minutes.
2) Meanwhile heat a large cast iron skillet over high heat for 5 minutes. Ass the red onion and bell peppers. Add the corn and continue to cook until the peppers are charred and soft, about three more minutes. Transfer the vegetables to a bowl and keep warm.
3) Wipe the skillet with a paper towel and heat for another minute. Add the remaining teaspoon of oil. Remove the steak form the marinade and pat dry. Lay the steak in the pan, reduce heat to med-high and cook about 8 minutes for med-rare turning once halfway through. Transfer to a board and let sit for 5 minutes.
4) Slice the steak across the grain and arrange on a platter with peppers and lime wedges. Make tacos.