Margarita Flank Steak Tacos with Grilled Corn and Tomatillo Salsa
1/4 cup lime juice and zest
1/3 cup clear tequila
1 tablespoon triple sec or other orange flavored liquor
2 cloves garlic, minced
1/2 teaspoon hot sauce
1 tablespoon brown sugar
½ teaspoon salt
½ teaspoon freshly ground black pepper
1/8 cup canola oil
2 pound flank steak (ask the butcher- some meats labeled flank steak are really not flank steak!)
In a one gallon zip top bag, mix the lime juice through the canola oil. Remove 2 tablespoons of marinade and reserve. Score the flank steak at 1 and ½ inch intervals on both sides. Add the flank steak to the zip top bag. Press the air out and seal. Refrigerate for 2 to 12 hours, turning half way through the time. 25 minutes before you plan to cook the steak, remove steak from refrigerator.
Grill Flank Steak: Heat grill to 400 degrees F. Oil grill grate. Twenty five minutes before you plan to cook remove flank steak from refrigerator and set out on the counter. Remove steak from bag. Dry steak with paper towels (to promote browning when grilling). Throw away zip top bag with marinade. Grill over high heat (400 degrees) for 3 to 4 minutes per side with the lid down. Test for doneness with a thermometer. It should read 130 degree F. for medium rare. Remove meat from grill and let rest 5 to 10 minutes. Slice meat thinly across the grain. Serve with reserved 2 tablespoons of marinade drizzled on top. Serve with grilled corn tomatillo salsa and soft flour taco shells.
Grilled Corn and Tomatillo Salsa- (Can be prepared up to 2 hours ahead)
1 tablespoon olive oil plus additional oil for grill grate
1 pound tomatillos, skins removed and washed
2 ears corn
1 large red pepper
1 lime, juice and zest
Kosher salt and to taste
2 tablespoons finely diced red onion, soaked in water for 30 minutes then drained
2 tablespoons chopped fresh cilantro plus whole leaves for garnish.
1 pint grape tomatoes, halved
1 jalapeño pepper- seeds, stem and ribs removed, minced
1 avocado- skin and pit removed, diced
Mary Duke McCartt
Online at marydukecooks.com
Heat gas or charcoal grill to medium high heat. Oil grill grate with olive oil. Brush tomatillos, corn and red pepper with olive oil. Place corn and tomatillos on grill grate. Grill corn and tomatillos for 6 minutes; turning to get grill marks on all sides. Corn will be brown in spots. Tomatillos will be just starting to collapse. (If you overcook the tomatillos they will turn to mush). Remove from grill to cool slightly. Grill red pepper for 8 to 10 minutes to char the skin on all sides. Remove pepper to a bowl and cover with plastic wrap for 10 minutes to steam the skin from the pepper. Dice tomatillos. Remove charred skin from red pepper and dice. Cut corn kernels from cob. In a large bowl, place tomatillos, corn and red pepper along with remaining ingredients of salsa except avocado. Stir to combine. Add avocado last then garnish with additional cilantro leaves. Serve with margarita flank steak tacos.
