Lime Chipotle Skirt Steak Tacos with Corn Relish
National Beef
Juice and grated zest of 6 limes
¼ cup honey
¼ cup vegetable oil
¼ cup adobo sauce
2 teaspoons ground cumin
½ teaspoon ground black pepper
2½ pounds skirt steak,
cut into 6 pieces
12 5- to 6-inch corn tortillas
In a bowl, combine lime juice and zest, honey, oil, adobo sauce, cumin and
pepper. Place steaks in a zip-lock bag and add marinade. Seal the bag and
marinate in the refrigerator for 6-14 hours, turning occasionally.
CORN RELISH
12 green onions
4 ears of corn, husked
3 tablespoons olive oil, divided
Salt and pepper to taste
1 cup chopped fresh cilantro
2 teaspoons finely grated lime zest
2 tablespoons fresh lime juice
1 teaspoon chipotle chile powder
Prepare the relish: Brush green onions and corn with 2 tablespoons oil and
sprinkle with salt and pepper. Grill over medium-high heat until slightly charred,
turning occasionally, about 2 minutes for onions and 7 minutes for corn. Cut
corn kernels into a bowl. Add coarsely chopped green onions. Stir in cilantro,
lime zest and juice, chipotle powder, 1 tablespoon oil, and salt and pepper.
Grill steaks over medium-high heat to an internal temperature of 145°F, about
5 minutes per side. Let rest for 5 minutes.
Place tortillas at the edge of the grill to warm, about 1 minute.
Arrange 2 warm tortillas on each plate. Thinly slice the steak across the grain.
Divide the steak and juices among the tortillas. Spoon relish over each. Makes
6 servings.
