Charred corn salsa combined with cumin-scented flank steak is a winning match.
We wanted all the char and perfectly seared steak without having to step outside to grill, so we turned to our cast-iron skillet. We cut the steak into fourths to increase its surface area and seasoned it with ground cumin, salt, and pepper so that when we seared it, it developed a great crust.
After cooking the steak, we took it out to rest and added the corn to the skillet. We let the corn cook without disturbing it to create a flavorful char.
We then built our salsa: We added the corn to a lively combination of red onion, spicy jalapeno, lime juice, and cilantro. Finally, we cut the meat thin against the grain, ensuring that each bite was as tender as it was flavorful. Serve with your favorite taco toppings.
Flank Steak Tacos With Charred Corn Salsa
Servings: 4. Start to finish: 45 minutes
1 teaspoon ground cumin
Salt and pepper
1 (1 1/2-pound) flank steak, trimmed
2 tablespoons vegetable oil
1 1/2 cups fresh or thawed frozen corn
1/4 cup finely chopped red onion
1 jalapeno chili, stemmed, seeded, and minced
2 tablespoons lime juice
1 tablespoon minced fresh cilantro
12 (6-inch) corn tortillas, warmed
Adjust oven rack to middle position, place 12-inch cast-iron skillet on rack, and heat oven to 500 F. Meanwhile, combine cumin, 3/4 teaspoon salt, and 1/2 teaspoon pepper in bowl. Cut steak lengthwise with grain into 2 equal pieces, then cut each piece in half crosswise to create four equal pieces. Season steaks with spice mixture and let sit at room temperature.