Beef Skewer Tacos with Corn Poblano Salsa
Chef Trent Blodgett
This recipe is a quick, delectable family night meal with Mexican flavors. My son likes it when I cook food on a stick but you can absolutely skip the skewering and just rub a steak with the spices.
I love charred little gems, as it gives this vegetable a completely new life. Sometimes I will char these and top with balsamic reduction and blue cheese as a snack.
- 2 NY strip steaks, cut in cubes
- Olive oil
Masa Mole Mexican Blend
- 2 corn on the cobs, kernels removed
- 1 poblano chile, diced
- Juice from 1 lime
- 1 head of little gem, split in half
- 1 red onion, sliced
- 1 cup vinegar (white, apple cider, champagne, etc)
- 1 cup water
- 2 Tbsp sugar
- 2 tsp salt
- Spices (black pepper, coriander, sumac or whatever you are feeling)
- Mix all of the ingredients for the pickled onions together in a pot and bring to a boil. As soon as it boils, remove from the heat and pour liquid over the sliced onions and reserve. This can be made weeks ahead of time.
- Cut the steak into cubes and rub with olive oil and season generously with salt and Masa Mole. Thread the cubes onto skewers.
- Grill or broil the steak on high heat for about 3 minutes per side or until desired doneness.
- Heat a sauté pan to high heat and add the poblano peppers to the dry pan to char for about 2 min before adding the corn. The corn just needs to be heated through. Season to taste with salt and juice from 1 lime.
- Remove the corn and poblanos to a bowl to keep warm. Heat the pan to high heat and add the halved little gem to chat the flat side. Cover with a top to steam and soften the lettuce but only char the flat side. Remove from heat when cooked and season with salt and lime juice.
- Serve the beef skewers with tortillas, corn-poblano salsa, pickled onions and charred little gems on the side.