It's not quite summer, but this dish will definitely get you in the spirit! As if you weren't already there. The recipe comes from Keith Snow's Harvest Eating Cookbook, a personal favorite from our collection.
1 large flank steak
juice of 2 limes
2 T garlic pepper
1/4 c olive oil
2 ears of corn, roasted
1/4 c chopped onion
1/2 c chopped zucchini
2 garlic cloves, diced
1 t diced jalapeno pepper
salt and pepper to taste
1/2 c chopped fresh tomato
2 medium poblano peppers, roasted, peeled, de-seeded, and chopped
6 corn tortillas
sour cream (we used Greek yogurt)
1. Put the flank steak in a large bowl. Add the lime juice, garlic pepper, and olive oil. Flip the steak to coat both sides in the marinade.
2. Cover the bowl and allow to marinate for at least 1 hour
3. Prepare the grill and let it cook for 8-10 minutes on each side until medium-rare.
4. While the steak rests, make the corn relish. Cut the corn off of the roasted cobs with a knife.
5. Heat another 1/4 c of olive oil in a skillet. When the oil is hot, add the onion, zucchini, garlic, and jalapeno pepper. Season with salt and pepper. Stir and cook for a few minutes.
6. Add the fresh tomato and stir. Finally add the corn. Re-season with a pinch of salt and pepper.
7. Remove corn relish from the heat and place in a bowl. Stir in the chopped poblano peppers.
8. After the steak has rested, slice it into thin slices against the grain. Then cut it into bite-sized chunks.
9. Fill the corn tortillas with some steak, corn relish, and a dollop of sour cream or Greek yogurt.