Name: Skillet Flank Steak Tacos with Charred Corn Salsa
Total time: 45 min
Ingredients: 1 tablespoon ground cumin; Salt and pepper; 1 (1 ½- to 1 ¾-pound) flank steak , trimmed and cut lengthwise (with grain) into 4 equal pieces; 3 tablespoons vegetable oil; 1 red onion , three-quarters sliced thin, one-quarter chopped fine; 1 poblano chile , stemmed, seeded, and sliced thin; 1½ cups frozen corn , thawed; 1 jalapeño chile , stemmed, seeded, and minced; 2 tablespoons lime juice; 1 tablespoon minced fresh cilantro; 12 (6-inch) corn tortillas , warmed

Why This Recipe Works

To bring that delicious charred flavor indoors, we cranked up the heat on our skillet. Cutting the steak into four strips increased the meat's surface area, giving us plenty of perfectly charred crust. It also gave us more tasty browned bits in the skillet, which we used to our advantage. We cooked some sliced red onion and a poblano chile, a traditional accompaniment to steak tacos called rajas, in the same skillet, where they absorbed the flavors of the beef. To add even more charred flavor to our tacos, we then used the skillet to toast corn for a smoky salsa, which we seasoned with jalapeño, lime juice, and cilantro, the perfect finish to our non-grilled grilled dinner.

Before You Begin

Warm tortillas by stacking them on a plate, covering with a damp dish towel, and microwaving for 60 to 90 seconds. Serve with your favorite taco toppings. You will need a 12-inch nonstick skillet for this recipe.

Instructions

Combine cumin, 1 teaspoon salt, and ½ teaspoon pepper in bowl. Pat steak dry with paper towels and season with cumin mixture. Heat 2 tablespoons oil in 12-inch nonstick skillet over medium-high heat until just smoking. Lay steak pieces in skillet, spaced slightly apart, and cook, without moving, until lightly browned on first side, about 3 minutes. Flip steaks and cook until lightly browned on second side, about 3 minutes.

Flip steaks and cook, flipping as needed to ensure even browning, until well browned and meat registers 120 to 125 degrees (for medium-rare), 2 to 3 minutes. Transfer steaks to cutting board, tent loosely with aluminum foil, and let rest.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add sliced onion and poblano and cook, stirring occasionally, until softened and just beginning to brown, 6 to 8 minutes; transfer to bowl.

Add corn to now-empty skillet and cook, without stirring, until lightly charred, about 3 minutes. Stir corn and cook until tender, about 1 minute. Transfer corn to separate bowl and stir in chopped onion, jalapeño, lime juice, cilantro, ¾ teaspoon salt, and ½ teaspoon pepper.

Slice steak thinly against grain and serve with warm tortillas, poblano mixture, and corn salsa.