Flank Steak Tacos with Avocado Corn Salsa
These Flank Steak Tacos with Avocado Corn Salsa will seriously kick up your taco night! They are super easy to make and loaded with flavor!
- Prep Time: 15
- Cook Time: 12
- Total Time: 27 minutes
- Yield: 4-6 1x
- Category: Grilling
- Method: Grilled
- Cuisine: Mexican
Ingredients
Units
Scale
- 2 lb Flank Steak
For the Marinade:
- 1/2 cup EVOO
- 1/2 cup Red Cooking Wine
- Juice from 1 Lime
- 1 Tbs Chili Powder
- 2 tsp Cumin
- 2 tsp Smoked Paprika
- 1/2 tsp Sea Salt
- 1/2 tsp Pepper
For the Avocado Corn Salsa:
- 4 ears of Corn
- 2 Avocados pitted, skinned, and chopped
- 1/4 cup Red Onion finely chopped
- 1 Jalapeño finely chopped
- Zest and Juice from 2 Limes
- 1/4 cup Cilantro chopped
- Sea Salt and Pepper to taste
Instructions
- Add all ingredients for the marinade into a ziplock bag along with the Steak
- Seal and refrigerate 30 minutes to 8 hours (the longer you marinate the more tender and flavorful it will be)
- After marinating bring steak to room temperature for 30 minutes before grilling
- Now go ahead and make the salsa
- Remove Corn Kernels from the cob with a knife and place in a large bowl
- Add all of the remaining salsa ingredients and stir.
- Taste and add more Salt or Pepper to your liking
- Heat grill to 400 degrees Fahrenheit
- Grill Steak 5-7 minutes each side or until internal temp is 135F for medium rare (see notes)
- Remove from grill and place on a platter or cutting board to rest for 5 minutes
- Cut up Steak, serve on Corn Tortillas and top with Avocado Corn Salsa
- Enjoy!
Notes
If you don’t like your steak medium rare, just cook a little longer. See cooking temps below, also note it depends on the thickness of your steak to how many minutes to cook on each side. I find it helpful to use a good digital thermometer to test the doneness.
- 120 – 130 degrees F = Rare
- 130 – 140 degrees F = Medium Rare
- 140 – 150 degrees F = Medium
- 160 – 170 degrees F = Well Done
