Skirt Steak and Street Corn Slaw Tacos

Name: Skirt Steak and Street Corn Slaw Tacos
Prep time: 25 min
Cook time: 15 min
Total time: 40 min
Yield: 4 servings
Cuisine: MEXICAN
Ingredients: 1 1/2 lb. (750 g) skirt steak; Kosher salt and freshly ground black pepper; 1 Tbs. canola oil; 2 Tbs. canola oil; 3 large or 4 small ears corn, shucked; 1 large shallot, finely diced; 1/2 cup (1/2 oz./15 g) chopped fresh cilantro; 1/2 cup (2 1/2 oz./75 g) crumbled cotija cheese; Juice of 2 limes; 1 tsp. chili powder; 1 tsp. smoked paprika; Pinch of cayenne pepper; 1 tsp. kosher salt; Freshly ground black pepper; 1/2 cup (4 oz./125 g) mayonnaise; Juice of 1/2 lime; 1/2 tsp. smoked paprika; 1/2 tsp. chili powder; 1/2 tsp. garlic powder; Warmed corn tortillas; Crumbled cotija cheese; Finely shredded red cabbage; Shredded radishes; Fresh cilantro leaves; Lime wedges

Be the first to Write a Review

Pin It

A hit for warm weather entertaining, these fun and fresh tacos are topped with a generous quantity of charred corn inspired by the grilled corn sold as a snack all over Mexico. Assemble the tacos yourself, or put all the ingredients on the table and let your guests assemble them themselves for the ultimate in low-stress entertaining.

Prep Time 25 minutes

Cook Time 15 minutes

Servings 4

Ingredients

For the steak:

1 1/2 lb. (750 g) skirt steak
Kosher salt and freshly ground black pepper
1 Tbs. canola oil

For the corn slaw:

2 Tbs. canola oil
3 large or 4 small ears corn, shucked
1 large shallot, finely diced
1/2 cup (1/2 oz./15 g) chopped fresh cilantro
1/2 cup (2 1/2 oz./75 g) crumbled cotija cheese
Juice of 2 limes
1 tsp. chili powder
1 tsp. smoked paprika
Pinch of cayenne pepper
1 tsp. kosher salt
Freshly ground black pepper

For the chile-lime mayo:

1/2 cup (4 oz./125 g) mayonnaise
Juice of 1/2 lime
1/2 tsp. smoked paprika
1/2 tsp. chili powder
1/2 tsp. garlic powder

For serving:

Warmed corn tortillas
Crumbled cotija cheese
Finely shredded red cabbage
Shredded radishes
Fresh cilantro leaves
Lime wedges

Directions

Remove the steak from the refrigerator an let it sit at room temperature for 1 hour before cooking.

Meanwhile, make the corn slaw. In a large nonstick fry pan over medium high, warm the canola oil. Add the corn and cook, turning occasionally, until charred on all sides, about 8 minutes. Set aside and let it cool completely.

In a bowl, combine the shallot, cilantro, cotija, lime juice, chili powder, paprika, cayenne, salt and a few generous grinds of black pepper. Cut the cooled corn off the cob and add to the mixture. Adjust the seasoning to taste. Set aside.

To make the chile-lime mayo, in a small bowl, combine the mayonnaise, lime juice, paprika, chili powder and garlic powder and stir until smooth. Set aside.

Pat the steak dry and season with salt and pepper.

Preheat a fry pan over high heat, then add the canola oil. Once oil just begins to smoke, add steak and cook until well browned on the bottom, 2 to 3 minutes, then flip and cook until an instant-read thermometer inserted into the thickest part of the steak registers 130°F (54°C), about 2 minutes. Transfer to a cutting board and let rest for 5 minutes.

Thinly slice the steak across the grain. To assemble a taco, dollop 1 to 2 Tbs. of the chile-lime mayo on a tortilla, then top with sliced steak and a generous spoonful of the corn mixture. Top with cotija, cabbage, radish and cilantro. Repeat to assemble the remaining tacos. Serve with the lime wedges alongside. Serves 4.

Williams Sonoma Test Kitchen