Ingredients:
- 1 skirt steak
- kosher salt
- Pepper
- 2 ear corn
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil
- 1/2 small Red Onion
- 2 small avocados
- 1 c. fresh cilantro leaves
- 8 small flour tortillas
Preparation:
Heat grill to medium-high. Season the steak 1/2 teaspoon each salt pepper grill to desired doneness, 3 to 5 minutes per side for medium-rare. Transfer to a cutting board let rest for at least 5 minutes before slicing.
Place the corn on the grill along the steak grill, turning occasionally, until charred, about 3 minutes. Transfer the corn to a cutting board remove the kernels from the cobs.
In a large bowl, whisk together the lime juice, oil, 1/4 teaspoon each salt pepper. Add the corn onion toss to combine, then fold in the avocados cilantro.
Warm the tortillas on the grill. Serve the steak, corn salad, lime wedges, if desired.