Ingredients
- Ingredients:
- Serves 4
- 3 cloves garlic, minced
- 2 chipotle peppers in adobo, chopped
- 1/3 cup chopped fresh parsley
- 1/3 cup chopped fresh oregano
- 1/2 teaspoon ground cumin seed
- 3 limes, juiced
- 1/3 cup olive oil
- 1 – 1 1/2 pound flank steak (depending on your appetites)
- salt
- freshly ground black pepper
- 1 cup fresh corn kernels (about 1 ear of corn)
- 1 cup chopped fresh tomato (about 2 tomatoes)
- 1/4 cup minced red onion, rinsed with cool water
- 1 tablespoon olive oil
- 1/2 lime, juiced
- 1/4 teaspoon salt
- freshly ground black pepper
- 4 (8-inch) round flour tortillas
- 1 avocado, peeled and sliced
- 2 handfuls of arugula
Preparation
Step 1
Make the marinade: Combine the garlic, chipotle, parsley, oregano, cumin, lime juice and olive oil in a non-reactive bowl. Coat the flank steak with the marinade and let it sit together for 1 to 4 hours (refrigerated).
While the steak marinates, prepare the salsa. Combine the corn kernels, tomato, red onion, olive oil, lime juice, salt and pepper in a bowl. Set aside.
Pre-heat your outdoor BBQ or a cast iron grill pan over medium-high heat. The grill should be hot enough that when you hold your hand 1 to 2 inches above the grill grates, you want to pull it away after 2 or 3 seconds. Grill the steak for 3 minutes per side for medium (depending on the thickness of the steak). Remove the steak from the grill and let it rest for a few minutes. Quickly grill the tortillas, just to create marks and warm them up. Slice the steak on the bias against the grain, making thin strips.
Wrap the strips of steak in the tortillas along with some sliced avocado, a handful of arugula and a spoonful or so of salsa. Happy Cinco de Mayo!