Have I mentioned before that I think tacos are the best food? Yes? Hmm, that’s not like me to repeat myself.
*everyone gives a simultaneous eye roll*
Whatever! I will repeat my case until everyone agrees with me. Tacos are simply the best because there is an endless possibility of ways to eat them. Different proteins, different tortillas, different seasonings, salsas, cheese, toppings! Guys, the list goes on & on.
These steak & arugula tacos are out of this world. Then when you add the fresh corn salsa.. get out of here!
These tacos are so simple I’m not sure if you’ll even believe me.
To start I marinade the steak overnight. I used skirt steak for this, but you could pretty much whatever cut you prefer or that’s on sale! I placed my steak in a large plastic bag with lime juice, cumin, paprika, garlic powder, olive oil, pineapple juice & worcestershire. I did all this the night before so it had plenty of time to hang out.
While that’s happening, let’s move on to the corn salsa. I like to do this the night before too so the salsa has time to get cold in the fridge. I stripped 5 ears of corn from the husk, covered with aluminum foil & baked until tender. I also roasted 2 jalapenos during this time too. I’m a great multitasker. I just left the jalapenos whole while they roasted because I’m also lazy.
Once the corn has cooled enough to touch, I cut the kernels from the cob & add them to a large bowl. I also dice the jalapenos pretty fine, removing most of the seeds. I combined the corn, jalapenos, butter, mayo, salt, chili powder & lime juice to complete deliciousness.
Back to the steak!
Once it’s marinated, I let the steak sit at room temperature for 30 minutes. Then I season very generously with salt & pepper. Then add it to a cast iron skillet over medium high heat. Mmm, sizzle!
The cook time will vary on how thick your steak is & also how done you like your steak. I had a pretty thin steak & like it pretty rare so I only cooked it for about 3 minutes on each side.
I let the steak rest for ten minutes before slicing. While that was waiting for it’s moment to shine, I heated up corn tortillas in a small skillet & chopped a red onion.
Y’all, that’s it! I told you it was so simple & don’t they look freaking delicious? ( pss they were! )
I loaded the tacos up with lots of arugula, goat cheese, cilantro & served with fresh lime!
So good!
Bon Appetit!
ellyn
SERVINGS: 6 tacos
TIME: 30 minutes
INGREDIENTS:
Always: salt & pepper
For steak..
- 16 oz steak – sirloin, skirt or ribeye.. whatever your preference!
- Juice from 2 limes – about ⅓ cup
- 1 tablespoon cumin
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- ½ cup olive oil
- ¼ cup pineapple juice
- 2 tablespoons worcestershire
For corn salsa..
- 5 ears of fresh corn
- 2 tablespoons butter
- 2 tablespoons mayo
- 1 teaspoon chili powder
- 1 tablespoon salt
- Juice of 1 lime
- 2 jalapenos
- Serve with corn tortillas, arugula, diced red onions, goat cheese, limes & cilantro
INSTRUCTIONS:
- Marinade steak overnight.
- Let come to room temperature for 30 minutes.
- Season steaks liberally with salt & pepper.
- Cook in a cast iron skillet over medium high heat – time will depend on desired doneness & size of steaks!
- Wrap corn with aluminum foil & roast at 350 for 30-40 minutes.. depending on the size of your corn. Remove corn from cob.
- Roast jalapenos whole @ 350 for 20 minutes. Chop roughly.
- Combine all corn salsa ingredients. Serve over tacos.
- Heat corn tortillas up over low in a small skillet. Serve tacos with arugula, diced red onions, goat cheese, limes & cilantro.
- Enjoy!
