Easy Skillet Steak Tacos With Charred Corn and Sriracha

Name: Easy Skillet Steak Tacos With Charred Corn and Sriracha
Prep time: 25 min
Cook time: 25 min
Total time: 25 min
Yield: 4
Cuisine: Mexican
Ingredients: 1 Tbsp chili powder; 8 corn tortillas; 2 ears of corn, removed from the cob (about 2 cups kernels); 59 milliliters roughly chopped fresh mint leaves; 1 teaspoon medium clove garlic, minced (about; 4 servings Greek yogurt, for serving; 2 teaspoons ground coriander; 2 teaspoons ground cumin; 1 Tbsp jalapeño pepper, minced (about; 4 servings Kosher salt and freshly ground black pepper; 1 Tbsp juice from 1 lime, plus extra lime wedges for serving; 2 Tbsps olive oil; 2 teaspoons dried oregano; 567 grams skirt steak, trimmed and cut into 4- to 5-inch sections; 4 servings Sriracha, for serving

The recipe Easy Skillet Steak Tacos With Charred Corn and Sriracha could satisfy your Mexican craving in approximately 25 minutes. One serving contains 572 calories, 56g of protein, and 21g of fat. This recipe covers 35% of your daily requirements of vitamins and minerals. This recipe serves 4. It works well as a main course. It is a good option if you're following a gluten free diet. If you have chili powder, garlic, greek yogurt, and a few other ingredients on hand, you can make it. To use up the ground cumin you could follow this main course with the Moroccan Chocolate Mousse as a dessert. It can be enjoyed any time, but it is especially good for valentin day.

Instructions

Combine cumin, coriander, chili powder, oregano, 2 teaspoons salt, and 1 teaspoon ground black pepper in a bowl. Rub aggressively into steak so that it is worked into all cracks and crevices.

Ingredients you will need

Ground Black Pepper

Chili Powder

Coriander

Oregano

Cumin

Steak

Salt

Dry Seasoning Rub

Equipment you will use

Bowl

Heat half of the oil in a 12-inch heavy bottomed cast iron or stainless steel skillet over high heat until lightly smoking.

Ingredients you will need

Cooking Oil

Equipment you will use

Frying Pan

Add half steak without overlapping or crowding the pan and cook until well browned on first side, about 3 minutes. Flip and cook until browned on second side and thickest part of steak registers 130°F on an instant-read thermometer, about 3 minutes longer.

Ingredients you will need

Steak

Equipment you will use

Kitchen Thermometer

Frying Pan

Transfer to a large plate to rest. Repeat with the remaining oil and steak and then add to the plate.

Ingredients you will need

Steak

Cooking Oil

Reduce heat to medium and add the corn. Cook without moving until well-charred, about 3 minutes. Stir, scraping up browned bits from the bottom of the skillet and keep cooking until well-charred on several sides, about 6 minutes total.

Ingredients you will need

Corn

Equipment you will use

Frying Pan

Add the jalapeño, onion, and garlic and cook until softened, about 1 minute longer.

Ingredients you will need

Garlic

Onion

Add lime juice and scrape any browned bits off bottom of pan. Season to taste with salt and pepper and reduce heat to low.

Ingredients you will need

Salt And Pepper

Lime Juice

Equipment you will use

Frying Pan

Spread the tortillas out over the mixture, overlapping as needed. Cover and cook until tortillas are softened and warm, about 1 minute. Meanwhile, slice steak thinly against the grain.

Ingredients you will need

Tortilla

Grains

Steak

Place tortillas on serving plates and top with the corn mixture. Top with steak, a dollop of yogurt, and a drizzle of sriracha as desired.

Ingredients you will need

Tortilla

Sriracha

Yogurt

Steak

Corn

Sprinkle with mint and serve immediately with lime wedges.

Ingredients you will need

Lime Wedge

Mint

Equipment

Bowl

Frying Pan

Kitchen Thermometer

Ingredients

Servings:

1Tbsp

chili powder 8

corn tortillas 2

ears of corn, removed from the cob (about 2 cups kernels)59milliliters

roughly chopped fresh mint leaves 1teaspoon

medium clove garlic, minced (about 4servings

Greek yogurt, for serving 2teaspoons

ground coriander 2teaspoons

ground cumin 1Tbsp

jalapeño pepper, minced (about 4servings

Kosher salt and freshly ground black pepper 1Tbsp

juice from 1 lime, plus extra lime wedges for serving 2Tbsps

olive oil 2teaspoons

dried oregano 567grams

skirt steak, trimmed and cut into 4- to 5-inch sections 4servings

Sriracha, for serving

Recommended wine: Merlot, Cabernet Sauvignon, Pinot Noir

Steak can be paired with Merlot, Cabernet Sauvignon, and Pinot Noir. After all, beef and red wine are a classic combination. Generally, leaner steaks go well with light or medium-bodied reds, such as pinot noir or merlot, while fattier steaks can handle a bold red, such as cabernet sauvingnon. The Flora Springs Napa Valley Merlot with a 4.2 out of 5 star rating seems like a good match. It costs about 18 dollars per bottle.