Grilled Steak Naan Tacos
- Level: Easy
- Yield: 4 to 8 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 6 servings
- Calories
- 702
- Total Fat
- 41
- Saturated Fat
- 10
- Carbohydrates
- 57
- Dietary Fiber
- 6
- Sugar
- 2
- Protein
- 28
- Cholesterol
- 71
- Sodium
- 822
- Total: 25 min
- Active: 25 min
Ingredients
Steak:
1 pound skirt steak
2 tablespoons olive oil
2 tablespoons ancho chile powder
Kosher salt and freshly ground black pepper
Grilled Avocado-Corn Salsa:
1 ear of corn
1 jalapeño, seeded
1/2 red onion, sliced into 1/2-inch rounds
1 tablespoon olive oil
Kosher salt and freshly ground black pepper
2 tablespoons chopped fresh cilantro
1 avocado, diced small
1 lime, zested and juiced
Assembly:
8 mini naan breads, warmed
1/2 cup chipotle mayonnaise, optional
1 cup crumbled queso fresco
Lime wedges, for serving
Directions
- For the steak: Heat a grill pan over medium heat. Drizzle the steak with the olive oil and season with the ancho chile powder, 2 teaspoons salt and 1 teaspoon pepper. Grill the steak to the desired temperature, 3 to 4 minutes per side for medium rare. Set aside to rest while you make the salsa.
- For the grilled avocado-corn salsa: Brush the corn, jalapeño and red onion with the olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon pepper. Grill until the vegetables are lightly charred, about 6 minutes. Slice the corn off the cob and chop the jalapeño and onion. Toss the vegetables with the cilantro, avocado and lime zest and juice in a bowl. Taste and adjust the seasoning as needed.
- For the assembly: Slice the steak thinly against the grain. Build a taco by grabbing a warm naan and adding a tablespoon of the chipotle mayo, if using. Top with some of the steak and a spoonful of the salsa. Top with some crumbled queso fresco and serve with a lime wedge.