Adobo & Lime Skirt Steak Tacos with Corn Relish

1 Mar

Adobo Lime Steak

I rounded out the last day of my staycation by cooking a delightful Mexican dish inspired by a Bon Appetit recipe. It was full of flavor, comforting, and outside of some prep time, extremely easy to make. I’ve really gotten into the smokey hot flavor of chipotles and adobo– a tiny little can of the peppers can go a long way and into multiple dishes. I only used the adobo sauce for this dish and saved the chipotles for the turkey chili I made the next night.

Ingredients

  • Skirt steak (as large as you want, just make sure the rest of the ingredients can cover it)
  • 2-3 tbsp adobo sauce
  • 2 tbsp fresh lime juice
  • 2 tbsp olive oil
  • 6 green onions
  • 2 ears of corn, husked
  • 1/4 c. chopped fresh cilantro
  • 1 tsp finely grated lime peel
  • pinch of smoked paprika

Preparation

Whisk the adobo, 1 tablespoon lime juice, and 1 tablespoons olive oil to coat skirt steak. I ended up cutting mine in two and laying the pieces next to each other in an 11×7 baking dish to marinade. Let the flavors hang out at least 15-30 minutes before grilling the meat– use the time to make the corn relish and some guac. It’s way too cold here for me to use our grill, but the grill pan worked well. Let the cooked meat rest for a few minutes before you slice against the grain. I used the same grill pan to heat up the corn tortillas (El Milagro is the BEST, ever!) on both sides– soaking up a little of the meat flavor and taking on a gorgeous texture that was slightly crunchy but folded around the fillings like a nice hug.

While the steak is marinating, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, 1 tablespoon oil, 1 tablespoon lime juice, and a pinch of smoked paprika. Season relish to taste with salt and pepper.

The relish ended up being the most time consuming part of the entire meal– partially because I used a grill pan instead of an actual grill to roast the corn. I also made some lovely guacamole hat made it onto the taco as well…plus the Chihuahua cheese because I couldn’t help myself.

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