Happy New Year friends!
It’s the first Thursday of 2018 and I’m happy to say that Salt and Guava has made it to the new year! I’m excited to get back into the swing of things, and start cooking more at home since with traveling and the holidays and celebrations we’ve had we’ve eaten out a lot more than usual! I have the perfect recipe to start the year off! And although it may be freezing in DC and in most of the country, we can pretend we’re on a beach in Mexico eating these Flank Steak Tacos with Roasted Corn Poblano Salsa and Avocado Crema, right? When I first tested these out Tom and I couldn’t stop eating them because of how delicious and flavorful they are! I promise you won’t be able to stop either! Each component of this dish goes so wonderfully well together. From the flank steak marinade, to the amazing charred corn and poblano salsa that adds some freshness to the steak, and then the avocado crema that adds a creamy component to it all. Each bite of these tacos are balanced and packed with delicious flavor! Here’s what I like to do, I like to make the marinade for the steak in the morning and leave it in the refrigerator until I’m ready to cook it for dinner. Then once I start prepping dinner, I take out the steak to let it come towards room temperature and while that’s out I start making the salsa. Once those are all cooked, I heat up my grill pan (or grill if you have one) and cook the flank steak and let it rest. While the steak is resting, quickly whip up the crema which takes a minute to make! Serve this on tortillas, and cut a few lime wedges and you’ll have the most delicious and simple dinner to serve!Print
Flank Steak Tacos with Roasted Corn Poblano Salsa and Avocado Crema
The most delicious marinated flank steak tacos with a charred corn and poblano salsa and avocado crema to top it all of! The perfect weeknight dinner!
- Yield: 4 servings
- 1 pound flank steak
- ¼ cup of canola or vegetable oil
- 1/8 cup of Worcestershire sauce
- ¼ cup of less sodium soy sauce
- Juice of 1 lime
- 1 ½ teaspoon of cumin
- 1 teaspoon of garlic
Charred Corn Poblano Salsa
- 2 poblano peppers
- 2 cups of frozen corn, defrosted
- ¼ cup of red onion, chopped
- Juice of ½ lime
- ½ teaspoon of salt (or to taste)
- Some olive oil
- ½ cup greek yogurt
- ½ avocado
- ¼ teaspoon of salt
- Juice of ½ lime
- 1 tablespoon of water
- Cilantro to garnish
- Extra lime wedges
For the Flank Steak:
- In a bowl, mix the oil, worcestershire sauce, soy sauce, lime juice, cumin, and garlic. Place the flank steak in a gallon size zip lock bag and pour the mixture over it and make sure that the whole steak is covered with the marinade. Marinade from 12-24 hours refrigerated.
- Once you’re ready to cook, heat a grill pan over medium high heat until it is hot. Once hot, add the steak, discarding any excess marinade, and cook both sides for 5-7 minutes uninterrupted. Depending on how thick or thin the steak may be you may need to cook for slightly less or longer.
- Once cooked, let the flank steak rest on a cutting board for 10 minutes and proceed to cut thin slices against the grain.
For the Charred Corn and Poblano Salsa:
- Heat a cast iron skillet over medium heat without any oil. Once the skillet is hot add the whole poblano peppers and cook each side for a few minutes. Use tongs to flip them over once you see each side getting charred. Once the peppers are all charred, remove them from the skillet and set them aside to cool.
- Add a little bit of oil to the same skillet and add the corn. Stir the corn but don’t stir too much because the longer you don’t stir it the more charred it gets (but you don’t want it to burn either.) This step should take about 3 minutes. Once the corn is cooked, place it in a medium sized bowl.
- Chop the cooled and charred poblano peppers, and add them to the bowl the corn is in, also add the red onion, lime juice, and salt and mix. Set this aside until you’re ready to plate.
For the Avocado Crema:
- Combine the yogurt, avocado, salt, lime juice, and water in a food processor and pulse to combine. If the crema is too think, add water little by little until it’s at your desired consistency.
- Warm up some tortillas and add a few slices of flank steak to each tortilla, then top that with the salsa, and add the crema over it all. Garnish with some chopped cilantro and squeeze some lime over it all.
- If you are in a rush I’ve marinated the flank steak for a little over an hour and it was still very good.