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Steak Tacos with Charred Salsa

Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Hands-on time 40 mins
Total time 45 mins
Yield Makes 6 servings
Here's a fresh serving idea: Assemble and serve tortillas in parchment paper-lined cups.


  • 4 ears fresh corn, husked
  • 1 medium-size onion, cut into eighths
  • 7 sweet mini bell peppers or 1 red bell pepper
  • 1 large poblano pepper
  • 1 pound grape tomatoes
  • 1/4 cup olive oil, divided
  • 2 pounds skirt or flank steak
  • 2 tablespoons Montreal steak seasoning or your favorite steak rub
  • 2 garlic cloves, pressed
  • 2 tablespoons fresh lime juice
  • 3/4 teaspoon kosher salt
  • 12 (6-inch) corn tortillas, warmed
  • Toppings: fresh cilantro leaves, crumbled queso fresco or feta cheese

How to Make It

  1. Heat a grill pan over medium-high heat. Brush first 5 ingredients with 2 Tbsp. olive oil. Cook corn and onions in hot pan, turning occasionally, 5 to 6 minutes or until charred. Remove from pan. Cook peppers in pan 5 to 6 minutes or until charred. Remove from pan. Cook tomatoes in pan 2 to 3 minutes or until charred.

  2. Rub steak with steak seasoning, and cook in pan over medium-high heat 5 to 6 minutes on each side or to desired degree of doneness. Remove from pan, and let stand 5 minutes. Chop steak.

  3. Cut corn kernels from cobs, and place in a large bowl. Discard cobs. Chop onion, mini peppers, poblano, and tomatoes. Stir together garlic, next 2 ingredients, remaining 2 Tbsp. olive oil, and chopped vegetables. Serve steak and salsa in tortillas with desired toppings.