Yield:

 
Makes 6 servings
 
 
Total time: 45 Minutes
 

Recipe from

Southern Living
 

Recipe Time

Hands-on: 40 Minutes
Total: 45 Minutes
 
 

Ingredients

  •  
ears fresh corn, husked
medium-size onion, cut into eighths
sweet mini bell peppers or 1 red bell pepper
large poblano pepper $
1 pound grape tomatoes
1/4 cup olive oil, divided $
2 pounds skirt or flank steak $
2 tablespoons Montreal steak seasoning or your favorite steak rub
garlic cloves, pressed
2 tablespoons fresh lime juice $
3/4 teaspoon kosher salt
12 (6-inch) corn tortillas, warmed $$
Toppings: fresh cilantro leaves, crumbled queso fresco or feta cheese

Preparation

1. Heat a grill pan over medium-high heat. Brush first 5 ingredients with 2 Tbsp. olive oil. Cook corn and onions in hot pan, turning occasionally, 5 to 6 minutes or until charred. Remove from pan. Cook peppers in pan 5 to 6 minutes or until charred. Remove from pan. Cook tomatoes in pan 2 to 3 minutes or until charred.

2. Rub steak with steak seasoning, and cook in pan over medium-high heat 5 to 6 minutes on each side or to desired degree of doneness. Remove from pan, and let stand 5 minutes. Chop steak.

3. Cut corn kernels from cobs, and place in a large bowl. Discard cobs. Chop onion, mini peppers, poblano, and tomatoes. Stir together garlic, next 2 ingredients, remaining 2 Tbsp. olive oil, and chopped vegetables. Serve steak and salsa in tortillas with desired toppings.

Note:

 

Vanessa McNeil Rocchio

Southern Living

FEBRUARY 2014
 
source: http://www.myrecipes.com/recipe/steak-tacos-charred-salsa