Tacos de ternera

Ingredientes

• 1 pound flank steak (sliced across the grain as thinly as possible)
• 1 tablespoon soy sauce
• 1 tablespoon fresh lime juice
• 1/4 cup olive oil, (divided)
• 2 teaspoons dried chili powder
• 1 teaspoon dried ground cumin
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1/2 teaspoon dried onion powder
• 1/2 teaspoon dried ground coriander
• 1 teaspoon fine salt
• 1/2 teaspoon black pepper
• 2 medium red onions, (thinly sliced)
• 2 red bell peppers (thinly sliced)
• 1 jalapeno pepper (stemmed, seeded and finely chopped)
• 1 cup corn (canned or frozen, thawed and drained)
• 1/4 cup cilantro, (chopped)
• warm flour or corn tortillas
• shredded cheese of choice
• shredded lettuce
• chopped tomatoes
• green onions (thinly sliced)
• sour cream
• avocado or guacamole

Preparación

1. 1

   Marinate the steak: In a bowl, combine soy sauce, lime juice, olive oil, chili powder, cumin, smoked paprika, coriander, garlic powder, onion powder, salt, and pepper. Add the sliced steak and toss to coat. Let rest 30 minutes (or up to 2 hours).*“Don’t marinate longer than 2 hours — the lime juice can start to break down the meat’s texture.”

2. 2

   Char the vegetables: Heat 1 tablespoon oil in a large cast-iron skillet over high heat. Add onions and peppers; cook 6–8 minutes until softened and lightly charred. Transfer to a plate. * If you’d like extra flavor, quickly char the corn in a dry skillet or under the broiler before adding it.

3. 3

   Cook the steak: In the same skillet, add 1-2 tablespoon oil. Add steak in a single layer (in batches if needed). Sear 1–2 minutes per side until browned but still tender. Add more oil as needed to keep the pan lightly coated.

4. 4

   Combine and finish: Return onions, peppers, jalapeños, and corn to the skillet. Toss together just until heated through. Stir in chopped cilantro and taste — add more salt or lime if needed.

5. 5

   Serve: Spoon into warm tortillas and top with your favorite garnishes. Serve immediately with extra lime wedges.