Taco Tuesday! T.W.O. loves incorporating fresh vegetables in their meals and what better way to complete tacos than making a fresh roasted corn salsa. The sweet, savory grilled steak and the crunch of the corn makes this one of our favorite Taco Tuesday recipes. Grab your friends, chips, salsa and guacamole and getting ready for a real treat!
– 2 ½ pounds flap meat steak
– 2 cups Island Soyaki marinade (Trader Joes)
– 12 green onions
– 4 ears of corn, husked
– 2 Tablespoons olive oil
– 1 cup fresh cilantro, chopped
– 2 teaspoons lime zest
– 2 Tablespoon lime juice
– 2 Tablespoon lemon juice
– 1 can Embasa chipotle peppers, in adobe sauce
– 12 corn tortillas*
– Salt & Pepper to taste
* T.W.O. uses La Tortilla Factory corn tortillas.
Marinate steak for a minimum of 2 hours prior to barbequing. When you are ready to start barbequing, remove the meat from the refrigerator and bring to room temperature.
In the meantime, brush the corn and green onions with olive oil. Place the corn on the barbeque for about 20 minutes. Make sure you flip the corn so that all sides cook. With 5 minutes remaining add the whole green onions.
Once the corn and green onions are done, remove from grill and replace with the steak. Cook for about 15-20 minutes.
While the steak is cooking, cut the corn off the cob and green onions. Place in a bowl. Mix in cilantro, lime zest, lime juice, lemon juice, chipotle peppers and salt and pepper. Set aside.
Remove the steak from the grill and heat the corn tortillas. Warming up the tortillas is optional. Once done, place the tortillas on a plate. Thinly slice the flap meat and place on the tortillas. Add the corn salsa. That’s a wrap!
Enjoy your Taco Tuesday!
Need to spice up your salad? Well, T.W.O. has the perfect recipe for you. This salad is filled with nutrients, protein and antioxidants and will be sure to leave you wanting seconds! The baby kale leaves are tossed in a homemade lemon vinaigrette, topped with roasted almonds, pomegranates and sliced apples. Oh and it doesn’t stop there-we need protein right? Yes! How about a lean barbeque flank steak that was marinated in Hawaiian teriyaki sauce? You got it! Check out how to make this salad from scratch.
– Baby Kale
– 1 cup pomegranate seeds
– ¼ cup roasted almonds, chopped
– 1 Pink Lady apple, sliced and diced
– 2 cups Trader Joes Island Soyaki sauce
– Flank Steak, lean
– 1 Lemon
– 4 Tablespoons spicy mustard
– 1 teaspoon olive oil
– 1 teaspoon balsamic vinegar
Marinate the flank steak for a minimum of 2 hours prior to barbequing. About 20 minutes before you are ready to barbeque, take the meat out to bring to room temperature. While the barbeque is heating up, prepare your salad.
In a bowl, mix together the kale, pomegranate, roasted almonds and apples. Set aside.
Put the meat on the barbeque and cook on medium heat. The meat should take about 15 minutes depending on your barbeque.
While the meat is cooking, prepare your dressing. In a small bowl, mix together the lemon juice, spicy mustard, olive oil and balsamic vinegar. Add salt and pepper to taste. Mix the dressing in the salad. It is okay to let the salad dressing marinate the kale. Kale won’t get soggy like most lettuce.
When the meat is done, take it off the barbeque and transfer to a cutting board. Thinly slice the meat. Plate the salad and top of it with the flank steak. And that’s it…you have yourself a fresh, hearty salad that will satisfy any audience.