Friday, July 25

Grilled Flank Steak & Rajas Tacos

Juicy flank steak tacos with a charred poblano pepper and sweet corn relish


Grilled Flank Steak and Poblano Rajas and Corn Tacos


These tacos are a joining of two of my favorite Mexican dishes: grilled steak tacos and poblano rajas. Mexican rajas is traditionally a dish of roasted peppers in a creamy cheesy sauce (check out my version here) that is served with warm tortillas. In this recipe, I take all the same flavors of traditional rajas and turn them into a vegetable relish to go with the steak. The steak, corn, and peppers all cook together on the grill before being sliced to go onto warm corn tortillas. It's a super fresh, healthy, and flavorful meal and is quick enough to make for a weeknight meal. It's also a great option for households where one person is vegetarian since the rajas and some grated cheese make a filling and tasty taco on their own.


More Taco Recipes:
- Grilled Skirt Steak Tacos
- Grilled Vegetable Tacos
- Crispy Ground Beef Tacos


Grilled Flank Steak Tacos with Poblano Rajas & Corn Relish:
  • Heat a grill to high.
  • Remove the husks and silks from 2 ears of corn.
  • Brush the corn, 3 whole poblano peppers, and 1/2 lb. flank steak with canola oil and season with salt and pepper.
  • Grill the peppers for 6 minutes, turning occasionally, until charred all over. Transfer the peppers to a plastic bag and let steam for at least 5 minutes.
  • While peppers are steaming, grill the steak and corn for 5 minutes each. Flip the steak halfway through and turn the corn occasionally.
  • Let the steak rest on a plate covered with a foil and take the kernels off the corn cobs and place the kernels in a bowl.
  • Rub the charred skins off the peppers and remove the stem and seeds. Cut the peppers into strips and add to the corn kernels. Check for seasoning.
  • Slice the steak into strips against the grain.
  • To assemble the tacos, place a handful of grated Monterey Jack cheese on top of each of 4 corn tortillas. Spoon some of the rajas and corn relish onto the tortillas, then top with pieces of steak.
  • Garnish with cilantro and serve.

Serves two - three