Ingredients
1
pound skirt steak, cut into 4 pieces
1
1/2 tsp chipotle chile powder, divided
3
tbsp olive oil, divided
2
tbsp fresh lime juice, divided
1/4
cup chopped fresh cilantro
1
tsp finely grated lime peel
8
5- to 6-inch corn tortillas
Directions
1.
Prepare barbecue (medium-high heat). Sprinkle skirt steak on both sides with salt and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes.
2.
Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, and remaining 1/4 teaspoon chile powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
3.
Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
4.
Place tortillas at edge of grill to warm and soften, about 1 minute.
5.
Arrange 2 warm tortillas on each of 4 plates. Thinly slice skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.
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