Grill. Fiesta. Fun.

It's been a little while since I posted a recipe in which beef plays a substantial role. So may I present to you... a colorful and scrumptious dish that will hopefully have you ready to fire up your grill ahora.
I like to make these tacos with skirt steak. It's relatively inexpensive, as far as steak goes, and it has a marvelous flavor, which is likely attributable to its characteristically generous marbling. Just remember when you're working with skirt steak, you must, must, must marinate. Otherwise, it'll end up tough and chewy... and that is no bueno! What is muy bueno about this recipe, however, is the roasted corn salsa. It adds a delightful crunch and dazzling color to the dish. Please to enjoy:

Skirt Steak Tacos with Roasted Corn Salsa
Serves 2-3

1 lb skirt steak
2-3 limes
chili powder
salt and pepper
2 ears of corn
1 medium tomato, seeded and chopped
1 small red onion, diced
1 tbsp chopped cilantro
red wine vinegar
Guacamole (I've said it before: simplicity is splendid. Avocado, tomato, red onion, lime juice, and salt)
flour tortillas (get Trader Joe's Truly Handmade flour torts if you can; they're the tastiest)

Marinate the skirt steak in a shallow bowl with your freshly juiced limes. Rub 'er down with chili powder on both sides and let 'er marinate in the fridge for at least 1 hour (in fact, if you can, set it to marinate in the morning).

Preheat the grill on high. Season the marinated steak with salt and pepper. Throw the skirt steak and ears of corn on the grill. They'll both need to cook about 10-12 minutes. Be sure to flip the steak once at around 5 or 6 minutes, and rotate the corn several times to ensure all kernels get their fair share of flame.

In the meantime, wrap the flour tortillas in aluminum foil and heat them on the grill (or in the oven at 250 degrees).

Before removing the steak from the grill, test the doneness by pressing on thickest part of the steak with whatever cooking utensil you have handy. If it's firm to the touch, it's ready. If it's very soft, then it needs a few more minutes.

After removing the steak, corn, and tortillas, let the steak sit for at least 5 minutes. To make the corn salsa, slice the kernels off the ears of corn and add to a medium bowl. Then add tomatoes, onion, and chopped cilantro. Add two dashes of red wine vinegar to the salsa and mix well. Finally, slice the skirt steak on a bias before serving.

I like to serve each component of the tacos family-style, so diners can assemble their own. One flour tortilla, a couple slices of steak, healthy scoops of corn salsa and guacamole, and a squeeze of lime makes this taco fantastico!

Salud!