Serves 4 Prep 25 min Cook 20 min
3 tbsp. EVOO
4 cloves garlic, chopped
1 tbsp. chili powder
4 ears corn
l b. flank steak
1/3 small red cabbage, cored and thinly sliced (about 2 cups)
1 container (12 oz.) pico de gallo salsa
8 medium (8-inch) flour tortillas, warmed
In a glass or ceramic baking dish, whisk the EVOO, garlic and chili powder for a marinade. Brush some on the corn. Add the steak to the marinade in the baking dish; turn to coat. Let marinate 15 minutes, turning halfway through.
Heat a grill or grill pan over mediumhigh. Remove the steak from the marinade and season with salt and pepper. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes.
Grill the ears of corn over mediumhigh, turning often, until charred in spots, about12 minutes. Slice the kernels off the cobs into a large bowl and toss with the cabbage and pico de gallo; season. Chop the steak into bite-size pieces; divide among the tortillas and top with the prepared corn salsa.
Recipe from www.rachaelraymag.com
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