These carne asada tacos are elevated when topped off with this wonderfully easy grilled corn salsa recipe.
- 2 lb flank steak or skirt steak, trimmed of fat
- 4 tbsp. taco seasoning (our taco seasoning recipe)
- 1 tsp. chili powder
- 4 ears of corn, husked and rinsed
- 8 corn tortillas
- 2 tbsp. unsalted butter
- 6 oz. cotija cheese, or your preferred cheese
- 2 tomatoes, diced
- 1/2 white onion, diced
- 1 red anaheim pepper, diced finely
- 1 lime, wedged
- Preheat outdoor gas grill to high heat (450°F). If using a charcoal grill, arrange coals to one side of grill to create direct (high heat) and indirect (low heat) cooking areas.
- Dust both sides of flank steak with the taco seasoning and chili powder. Let sit for an hour.
- Grill the steak for 7-10 minutes a side, flipping only once (medium-rare). For well-done meat, move flank steak to low heat area and cook for an additional 5-8 minutes.
- Remove steak from grill and cover. Let rest for 15 minutes before slicing into fajita strips. Note: Be sure to cut the steak across the grain to ensure tenderness.
- Melt butter.
- Brush butter evenly onto each piece of corn.
- Place corn on grill and cook for approximately 10 minutes, rotating frequently to blacken corn cobs evenly.
- Remove corn from the grill and let it cool for 5 minutes.
- In a large mixing bowl, hold corn vertical and scrape knife downward from top of the cob to the bottom of the cob. Continue until all corn kernels have been removed from the cob. Repeat with each piece of corn.
- Add the onion, tomatoes and the diced peppers to the corn bowl. Squeeze 2-3 lime wedges over the mixture and stir thoroughly.
- Heat the corn tortillas in a dry pan. 30 seconds a side.
- Place tortillas on a serving platter and fill each with a generous portion of carne asada.
- Scoop two tablespoons of the corn salsa mixture into each tortilla.
- Top with cotija cheese and serve with a lime wedge. Enjoy!