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Flank Steak Tacos with Roasted Corn Poblano Salsa and Avocado Crema

Amazing flank steak tacos

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!

Ingredients

Flank Steak:

Charred Corn Poblano Salsa

Avocado Crema

Extras:

Instructions

For the Flank Steak:

  1. 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.
  2. 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.
  3. 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:

  1. 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.
  2. 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.
  3. 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:

  1. 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.

Assembly:

  1. 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.

Notes

  1. If you are in a rush I’ve marinated the flank steak for a little over an hour and it was still very good.