Name: Flank Steak Tacos with Cumin Corn Relish
Total time: 2 h 20 min
Ingredients: ⅓ cup cider vinegar; 1 tablespoon sugar; 1 tablespoon water; ½ teaspoon cumin seeds; ½ teaspoon ground coriander; Salt and pepper; 1 shallot , minced; 1 poblano chile , stemmed, seeded, and cut into ¼-inch pieces; 1 Fresno or jalapeño chile , stemmed, seeded, and minced; 1 ear corn , kernels cut from cob; 1 (1½- to 2-pound) flank steak , trimmed and cut with grain into 4 equal pieces; 2 tablespoons vegetable oil; 12 (6-inch) corn tortillas , warmed

Why This Recipe Works

As lovers of tacos know, the key to a great one is its cornucopia of flavors, textures, and temperatures: Long-braised and intensely spiced meat, tangy pickles, crunchy vegetables, complex sauces, and warmed corn tortillas. This also means a lot of time and effort for the cook. We found we could get all the tang, crunch, and complexity we wanted in our taco simply by making a sweet-sour fresh corn salsa that is deeply flavored thanks to the judicious incorporation of a couple spices. We made a powerful brine of vinegar, cumin, and coriander for simmering some bright chiles. Corn kernels, added to the warm brine, became infused with its flavor as the mixture cooled. Then, for the beef, it was simply a matter of searing quick-cooking, tender flank steak. Just one spiced-infused condiment and some beefy flank steak and we had the liveliest of tacos to enjoy.

Before You Begin

Warm tortillas by stacking them on a plate, covering them with a damp dish towel, and microwaving for 60 to 90 seconds. If fresh corn is unavailable, you can substitute ¾ cup thawed frozen corn. We prefer to cook this steak to medium-rare.

Instructions

Bring vinegar, sugar, water, cumin seeds, coriander, and ½ teaspoon salt to boil in small saucepan over medium-high heat. Stir in shallot, poblano, and Fresno and cook until softened, about 5 minutes. Off heat, stir in corn and transfer to serving bowl. Let relish cool completely, about 30 minutes. Cover and refrigerate until chilled and flavors meld, about 1 hour. (Relish can be refrigerated for up to 1 month; flavor will continue to deepen over time.)

Pat steaks dry with paper towels and season with salt and pepper. Heat oil in 12-inch skillet over medium-high heat until just smoking. Cook steaks until well browned and meat registers 120 to 125 degrees (for medium-rare), 2 to 5 minutes per side. Transfer steaks to cutting board, tent with aluminum foil, and let rest for 5 minutes. Slice steaks thin against grain. Serve with tortillas and relish.