Margarita Flank Steak Tacos with Grilled Corn and Tomatillo Salsa

1/4 cup lime juice and zest
1/3 cup clear tequila
1 tablespoon triple sec
2 cloves garlic, minced
1/2 teaspoon hot sauce
1 tablespoon light brown sugar
1/2 teaspoon iodized salt
1/2 teaspoon freshly ground black pepper
1/8 cup canola oil
2 pounds flank steak
Grilled Corn and Tomatillo Salsa (Recipe below)
Garnishes: Soft flour taco shells, cilantro, sour cream and/or Mexican cheese blend

In a one gallon zip-top bag; mix lime juice through canola oil. Remove 2 tablespoons of marinade and reserve. Score the flank steak at 1 and 1/2-inch intervals on both sides. Add flank steak to zip-top bag. Press air out and seal. Refrigerate 2 to 12 hours, turning half way through the time. Remove steak from refrigerator 25 minutes before you plan to grill.

Grill Flank Steak: Heat grill to 400ºF. Oil grill grate. Remove steak from bag and dry with paper towels (to promote browning vs steaming). Discard zip top bag and marinade.  Grill over high heat (400ºF.) for 3 to 4 minutes per side with grill lid down. Test for doneness with a thermometer (130ºF. for medium rare). Remove meat from grill and let rest 5 to 10 minutes. Slice meat thinly across the grain. Drizzle reserved 2 tablespoons of marinade on top. Serve with Grilled Corn Tomatillo Salsa, soft flour taco shells and other desired garnishes.

Grilled Corn and Tomatillo Salsa

1 tablespoon olive oil plus additional oil for grill grate
1 pound tomatillos, papery skins removed and washed
2 ears fresh corn, shucked and silks removed
1 large red pepper
1 lime, juice and zest
Kosher salt and to taste
2 tablespoons finely diced red onion, soaked in water for 30 minutes then drained
2 tablespoons chopped fresh cilantro plus whole leaves for garnish.
1 pint grape tomatoes, halved
1 jalapeño pepper; seeds, stem and ribs removed, minced
1 avocado; skin and pit removed, diced

Heat gas or charcoal grill to medium high heat. Oil grill grate with olive oil. Brush tomatillos, corn and red pepper with olive oil. Place corn and tomatillos on grill grate. Grill corn and tomatillos for 6 minutes; turning to get grill marks on all sides. Corn will be brown in spots. Tomatillos will be just starting to collapse. (If you overcook the tomatillos they will turn to mush). Remove from grill and cool slightly.  Dice tomatillos and cut corn kernels from cob.

Grill red pepper for 8 to 10 minutes to char the skin on all sides. Remove pepper to a bowl and cover with plastic wrap for 10 minutes to steam the skin from the pepper. Remove charred skin from red pepper with a pepper towel and dice.

In a large bowl, place tomatillos, corn and red pepper with remaining ingredients except avocado.  Stir to combine. Add avocado. Garnish with additional cilantro leaves. Serve with margarita flank steak tacos. Tip: Salsa can be prepared 2 hours ahead.

Published in The News and Neighbor on May 7, 2023.