Steak Soft Tacos with Spicy Grilled Corn, Peppers and Onions

Friday, 22 May 2009


More on the grilling theme tonight…. this time with steak.  My favorite “go-to” fast, easy and healthy meal is a grilled meat with several grilled vegetables on the side.  And because it’s all cooked on the grill, clean-up is very simple.


Grilled Corn

I’ll start with the corn because it takes the longest on the grill (20-25 minutes).  Sometimes I grill the corn in foil, but tonight I opted for just grilling it in the shucks.  It worked really well and I think I’ll skip the foil from now on.  What you do is strip off the outer layers of the shuck so that enough leaves remain to cover the ear, but that’s it.  Peel back the remaining layers, but don’t detach them.  Remove the silks and give the ear a rinse.  There’s no need to dry it, and in fact, the water left on the ear provides some steaming action that helps cook the corn.  Brush the ears with olive oil and sprinkle them with the seasoning of your choice.  I used a mixture of sea salt, cayenne pepper and sweet Hungarian paprika.  Re-cover the ears with the remaining husk leaves and cook them on the grill for 20-25 minutes, turning them a quarter turn every five minutes. The husks will singe and the corn will brown and caramelize in spots — that gives it a great flavor.  When the corn is cooked, strip off the husks and brush on a little butter if you so desire.


Peppers and Onions

This is a very simple side dish.  Just cut the peppers and onions into pieces about 1-2 inches square.  Toss with olive oil and the seasoning of your choice.  I used the same seasoning I put on the corn. Alternate the peppers and onions on skewers and put on the grill for 10-15 minutes, so the edges are a little blackened, but the peppers still have a touch of crispiness left.  I served some of the peppers and onions on the side tonight with a sprinkle of feta cheese, and also cut some up into smaller pieces to add to the soft tacos with the steak.


Steak Soft Tacos

We grilled up a sirloin steak for the tacos.  I marinated it in a mixture of olive oil, soy sauce, minced garlic and Bueno Chile Shakers seasoning.  After taking it off the grill and letting it rest, I sliced it and put it into the tortillas.  I found some whole wheat tortillas made by a local company at the downtown farmer’s market.  They were about as good as most whole wheat tortillas:  not very.  Oh well, at least we made an attempt to be healthy.  I put the meat-filled tortillas in a pyrex dish, and added a little chopped grilled onion and pepper and cheese.  I used some grated Parrano and crumbled feta because it’s what I had around.  The dish went into a 400-degree oven for about five minutes to melt the cheese.


These are great served with salsa, chopped lettuce and diced tomatoes to use as toppings.

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