Ree uses naan, a flatbread that has its origins in India, as a stand-in for tortillas in this flavorful, hearty, quick and easy Tex-Mex-style meal.
| Level: | Easy |
| Total: | 25 min |
| Active: | 25 min |
| Yield: | 4 to 8 servings |
Ingredients
- 1 pound skirt steak
- 2 tablespoons olive oil
- 2 tablespoons ancho chile powder
- Kosher salt and freshly ground black pepper
- 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
- 8 mini naan breads, warmed
- 1/2 cup chipotle mayonnaise, optional
- 1 cup crumbled queso fresco
- Lime wedges, for serving
Instructions
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 702 |
| Total Fat | 41 g |
| Saturated Fat | 10 g |
| Carbohydrates | 57 g |
| Dietary Fiber | 6 g |
| Sugar | 2 g |
| Protein | 28 g |
| Cholesterol | 71 mg |
| Sodium | 822 mg |
Reviews
These tacos rock! So delicious! And easy.
These were so good! I used marinated flank steak and broiled it in the oven. Roasted the veggies. Everyone loved them! Delish!
I love surprising the kids with something “normal” like this but different & full of flavor! Great recipe and easy!
Based on Fried Corn Salad and Salsa Recipes from Ms. Drummond and Ms. Ina Garten I’ve been making a Corn Salsa for about 1 Year.
Ms. Drummond’s Corn Salsa Recipe will be better than what they currently offer at Chipotle. 😉
Thank your for your suggestions to use Naan, Ancho Powder, and Grilling the Corn.
Tim Galicki
Ms. Drummond’s Corn Salsa Recipe will be better than what they currently offer at Chipotle. 😉
Thank your for your suggestions to use Naan, Ancho Powder, and Grilling the Corn.
Tim Galicki
I used sirloin for this recipe. Really good. I actually liked using naan instead of tortillas, it was good to mix it up a bit.
I made this for dinner tonight after seeing this recipe on the show. I used sirloin (because that’s what I had on hand) and used La Banderita carb lean tortillas in place of the naan (only 45 calories each!). It was amazing! My husband and daughter said it was something they would order at a restaurant! Highly recommend!