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Here's a fresh serving idea: Assemble and serve tortillas in parchment paper-lined cups.

Vanessa McNeil Rocchio
Recipe by Southern Living February 2014

Gallery

Credit: Iain Bagwell; Styling: Buffy Hargett Miller

Recipe Summary

hands-on:
40 mins
total:
45 mins
Yield:
Makes 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

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  • 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.

  • 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.

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