This one is going to be your new favourite! The flavours marry perfectly with the steak, grilled vegetables and the lightly char-grilled corn salsa!
|2||Cloves garlic, minced|
|2 tsp||(10 mL) Cumin|
|1 tsp||(15 mL) Cider vinegar|
|1 tbsp||(125 mL) Shredded carrot|
|1 tbsp||(15 mL) Honey|
|1/4 cup||(60 mL) Vegetable oil|
|Dash of Tabasco|
|Salt and pepper|
|1 lbs||Flank or skirt steak|
|2||Red onions, sliced thick|
|2 tbsp||(15 mL) Olive oil|
|10||Dempster’s® Original Small Tortillas|
|GRILLED CORN SALSA|
|2 cups||Char-grilled corn niblets|
|2 tbsp||Minced red pepper|
|1 tbsp||Minced jalapeno|
|2 tbsp||Chopped cilantro|
|1 tbsp||Minced red onion|
WHISK together garlic, cumin, coriander, cider vinegar, honey and vegetable oil. Score the flank steak all over about ¼” (5 mm) deep using a sharp knife. Place the steak in a shallow bowl or re-sealable plastic bag. Pour three quarters of the marinade overtop. Reserve the remaining marinade to dress the salsa. Seal the bag and massage to coat the steak. Refrigerate for at least 30 minutes or up to overnight.
PREHEAT BBQ to medium-high. Lightly grease the grill.
SEED and quarter yellow and red peppers. Place in a bowl with onion slices. Toss with olive oil, salt and pepper.
REMOVE steak from the marinade. Place on the preheated grill and cook for about 6 minutes per side or until evenly char-grilled and the internal temperature reaches 135°F (57°C) for medium rare. Remove from the grill and tent with foil for 10-15 minutes prior to slicing.
MEANWHILE grill the peppers and onions until tender and nicely char-grilled. Remove from the grill and slice the peppers into long strips. Saute in EEVO until soft.
GRILLED CORN SALSA:
MIX together all of the ingredients and dress with the reserved marinade.
WRAP the steak and vegetables with grilled corn salsa in warm tortillas and serve.
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