Best 3 Flank Steak Tacos With Charred Corn Salsa Recipes

**Introducing Flank Steak Tacos with Charred Corn Salsa: A Culinary Symphony of Bold Flavors**

Indulge in a tantalizing culinary journey with our delectable Flank Steak Tacos, a harmonious blend of bold flavors and vibrant textures. Marinated in a zesty mixture of chili powder, cumin, garlic, and lime, the flank steak sizzles on the grill, exuding an enticing aroma that awakens the senses. Perfectly charred corn salsa, a symphony of sweet corn, fresh cilantro, red onion, and a hint of jalapeño, adds a pop of freshness and a touch of heat. These tacos are not just a meal; they are an experience that will leave your taste buds craving for more. Served with an array of toppings, including creamy avocado, tangy sour cream, and a sprinkling of crumbled Cotija cheese, these tacos are a feast for the eyes and the palate. Whether you're hosting a fiesta or enjoying a casual weeknight dinner, our Flank Steak Tacos with Charred Corn Salsa will transport you to a realm of culinary bliss.

Here are our top 3 tried and tested recipes!

AUTHENTIC CARNE ASADA + STREET TACOS

Authentic Carne Asada + Street Tacos image

You'll love this authentic Carne Asada recipe. If serving as Carne Asada street tacos, you'll also need small corn tortillas, cilantro, diced white onion, lime wedges and cilantro to serve.

Provided by Natasha Kravchuk

Categories Easy

Time 6h25m

Number Of Ingredients 10

Ingredients

2 lb Flank Steak
1/4 cup lime juice ((from 2-3 limes))
1/4 cup orange juice ((no pulp))
1/4 cup soy sauce ((regular, not low-sodium)*)
3 Tbsp olive oil
1 cup chopped cilantro (plus more to serve)
7 garlic cloves (finely chopped)
2 tsp chili powder
1 tsp cumin
1 tsp salt

Steps:

In a large shallow bowl or casserole dish, combine the marinade ingredients: lime juice, orange juice, soy sauce, olive oil, chopped cilantro, garlic, chili powder, cumin, and salt. Place Flank Steak into the marinade and turn several times to coat.
Cover with plastic wrap and marinate in the refrigerator for at least 6 hours and preferably overnight. Turn the steak once while marinating.
Preheat the grill to medium-high heat. Place marinated steak onto the hot grill and cook 3-5 minutes per side, flipping once or until the steak has reached the desired doneness (145˚F for medium-rare and 160˚F for medium doneness).
Remove from the grill, tent with foil, and rest 5-10 minutes then thinly slice against the grain.

Nutrition Facts : Calories 292 kcal, Carbohydrate 4 g, Protein 34 g, Fat 15 g, SaturatedFat 4 g, Cholesterol 91 mg, Sodium 1025 mg, Fiber 1 g, Sugar 1 g, ServingSize 1 serving

SKIRT STEAK TACOS WITH ROASTED TOMATO SALSA

Skirt Steak Tacos with Roasted Tomato Salsa image

Provided by Bobby Flay

Time 30m

Yield 4 servings

Number Of Ingredients 17

Ingredients

8 (6-inch) flour tortillas
1 1/2 pounds skirt steak
2 tablespoons canola oil
Salt and freshly ground black pepper
1/2 head romaine lettuce, thinly shredded
1 medium red onion, thinly sliced
1 ripe avocado, peeled, pitted, halved and diced
Grilled Tomato Salsa, recipe follows
8 ounces sour cream
2 tablespoons canola oil, plus more for brushing tomatoes
2 serrano chiles
1 small red onion, coarsely chopped
4 cloves garlic, peeled
6 plum tomatoes, halved and seeded
Salt and freshly ground black pepper
2 limes, juiced
1/4 cup chopped fresh cilantro leaves

Steps:

Heat grill to high.
Wrap tortillas in aluminum foil and on the top rack of the grill while the steak is grilling.
Heat grill pan over high heat. Brush steak with oil and season with salt and pepper on both sides. Grill on one side until golden brown and slightly charred, about 3 to 4 minutes. Turn the steak over and cook to medium-rare doneness, about 3 to 4 minutes longer. Let rest 5 minutes then slice against the grain into 1/4-inch thick slices.
Fill each tortilla with some lettuce, 3 to 4 pieces of meat, onion, grilled tomato salsa, sour cream, and avocado.
Heat grill to high.
Heat oil in a small saute pan and saute the chiles, onion, and garlic until soft.
Brush tomatoes with oil and season with salt and pepper. Grill on both sides until slightly charred and soft.
Transfer tomatoes and serrano mixture to a food processor; add the lime juice and salt and pepper and process until smooth. Add the cilantro and pulse a few times (there should be flecks of cilantro in the salsa.) Transfer to a bowl.

STEAK TACOS WITH CHARRED SALSA

Steak Tacos With Charred Salsa image

Make and share this Steak Tacos With Charred Salsa recipe from Food.com.

Provided by DailyInspiration

Categories Lunch/Snacks

Time 45m

Yield 6 serving(s)

Number Of Ingredients 14

Ingredients

4 ears fresh corn, husked
1 medium onion, cut into eighths
1 red bell pepper
1 large poblano pepper
1 lb grape tomatoes
1/4 cup olive oil, divided
2 lbs skirt steaks (or flank steak)
2 tablespoons McCormick's Montreal Brand steak seasoning
2 garlic cloves, pressed
2 tablespoons fresh lime juice
3/4 teaspoon kosher salt
12 corn tortillas (6-inch size)
fresh cilantro, as a topping
queso fresco, crumbled

Steps:

Heat a grill pan over medium-high heat. Brush first 5 ingredients with 2 tablespoons olive oil. Cook corn and onions in hot pan, turning occasionally, 5-6 minutes or until charred. Remove from pan. Cook peppers in pan 5-6 minutes or until charred. Remove from pan. Cook tomatoes in pan 2-3 minutes or until charred.
Rub steak with steak seasoning, and cook in pan over medium-high heat 5-6 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. Chop onion, bell pepper, poblano and tomatoes. Stir together garlic, next 2 ingredients (lime juice and salt), remaining 2 tablespoons oil and chopped vegetables. Serve steak and salsa in tortillas with desired toppings.

Nutrition Facts : Calories 523.1, Fat 24.1, SaturatedFat 6.4, Cholesterol 98.3, Sodium 429.8, Carbohydrate 41.2, Fiber 7, Sugar 6, Protein 38.1

Tips:

For the best flavor, choose a flank steak that is at least 1 inch thick.
Make sure to score the steak against the grain before cooking. This will help the marinade penetrate the meat and make it more tender.
If you don't have time to marinate the steak for the full 30 minutes, you can still cook it, but it won't be as flavorful.
Cook the steak over high heat until it reaches your desired doneness. For a medium-rare steak, cook for about 5 minutes per side.
Let the steak rest for a few minutes before slicing it. This will help the juices redistribute throughout the meat.
For the charred corn salsa, use fresh corn on the cob. If you don't have fresh corn, you can use frozen corn, but thaw it completely before using.
Char the corn kernels in a hot skillet until they are slightly blackened. This will give the salsa a smoky flavor.
Add chopped cilantro, red onion, and jalapeño to the salsa for extra flavor.
Season the salsa with salt, pepper, and lime juice to taste.
Serve the flank steak tacos with the charred corn salsa, guacamole, sour cream, and your favorite toppings.

Conclusion:

These flank steak tacos with charred corn salsa are a delicious and easy-to-make meal that is perfect for a weeknight dinner or a casual party. The steak is flavorful and tender, and the salsa is fresh and smoky. These tacos are sure to be a hit with everyone at your table.