Steak Tacos with Roasted Corn + Chipotle Aioli
Juicy grilled flank steak tacos with fresh roasted corn, drizzled with a chipotle aioli, topped with cotja cheese + cilantro
Equipment
- flat top grill or bbq grill
Ingredients
- 1 1/2 lbs flank steak
- 3 tbsp taco seasoning I use the my homemade recipe (recipe above)
- 3 ears of fresh corn or 3 cups frozen corn
- 12 corn tortillas
Chipotle Aioli:
- 1/2 cup mayonaise
- 1-2 tbsp diced chipotle peppers in adobo sauce
- 1 tbsp dijon mustard
- 1 tbsp honey
- 1/8 tsp garlic powder
- pinch of salt to taste
Toppings:
- avocado
- cotija cheese
- cilantro
- lime juice
Let's Make It
- In a large ziplock bag or bowl, add the flank steak + taco seasoning. Let the steak sit for 20-30 minutes before grilling.
- After the steak has marinated in the seasoning for just a little bit, start the grill and set the temperature to a medium high heat.
- In the meantime wrap the corn in plastic wrap and microwave for 3 minutes.
- If using a flat top, add some oil to the grill and place the corn on one side and the tortillas on the other. Flip the tortillas to brown each side and then move to the side to keep warm.If using a bbq, you can add the corn straight to the grill and make the tortillas inside on the stove.
- Once the tortillas are done, you can continue turing the corn and add the steak to the hot side of the grill. Flip after a few minutes and continue cooking until you reach the desired temperature. I like my steak medium at 145℉
- While the steak sits to rest, cut the corn off of the cob and make the aioli by combining all of the ingredients in a small bowl.
- Slice the steak against the grain into small chunks.
- Layer the tacos with steak, avocado, roasted corn, aioli, cotija cheese + cilantro.