The sweet, caramelized flavor of grilled corn makes an excellent addition to steak tacos. The arugula is an unexpected topping, or you can use shredded lettuce. Omit the pepper slices for delicate palates.
1 cup fresh lime juice (about 8 limes)
1 (2-pound) flank steak, trimmed
2 tablespoons ground cumin
2 tablespoons ground coriander
1/2 teaspoon kosher salt
1/2 teaspoon cracked black pepper
6 garlic cloves, minced
4 ears shucked corn
8 (8-inch) fat-free flour tortillas
2 cups trimmed arugula
2 cups thinly sliced red onion
1 cup cilantro sprigs
1 cup chopped tomato
1 cup diced peeled avocado
1/2 cup sliced seeded jalapeño pepper (about 4 peppers)
8 lime wedges
How to Make It
Combine lime juice and steak in a large zip-top plastic bag, and seal bag. Marinate in refrigerator 1 hour, turning bag occasionally.
Remove steak from bag; discard marinade. Combine cumin and next 4 ingredients (cumin through garlic); rub over both sides of steak.
Place steak on a grill rack coated with cooking spray; grill 8 minutes on each side or until desired degree of doneness. Place on a cutting board; cover loosely with foil. Let stand 5 minutes. Cut steak diagonally across grain into thin slices.
Place corn on grill rack coated with cooking spray; grill 8 minutes or until tender, turning occasionally. Cut kernels from ears of corn; discard cobs.
Heat tortillas according to package directions. Divide steak evenly among tortillas; top each serving with about 1/4 cup corn, 1/4 cup arugula, 1/4 cup onion, 2 tablespoons cilantro, 2 tablespoons tomato, 2 tablespoons avocado, and 1 tablespoon jalapeño. Fold tortillas in half. Serve with lime wedges.