Total Time: 35 minutes
- 1 pound flat iron steak
- 1 cup corn kernels, fresh or frozen
- 1 cup tomato, chopped
- 2 Tbsp cilantro, chopped
- 1 cup shredded cheese
- 4 whole wheat tortillas
- 1/4 cup fresh lime juice
- 1/4 cup tequila
- 1 Tbsp minced chipotle pepper in adobo sauce
Combine marinade ingredients in a small bowl.
Reserve 2 tablespoons for topping.
Place steaks and remaining marinade in a zip-top plastic bag; turn steaks to coat. Close bag securely and marinate in the refrigerator for at least 15 minutes, or up to two hours.
Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons of marinade; cover and refrigerate.
Remove steaks from marinade and discard remaining marinade.
Grill steaks over medium heat for 10 to 20 minutes, or until internal temperature reaches 145°F, turning occasionally.
Remove steaks from grill and keep warm.
Place tortillas on grill and grill one to two minutes, or until toasted. Flip tortillas and sprinkle evenly with cheese.
Grill one to two more minutes, until cheese starts to melt.
Carve steaks into thin slices.
Top tortillas with beef and corn mixture.
485 calories; 23 g fat; 11 g saturated fat; 100 mg cholesterol; 726 mg sodium; 33 g carbohydrate; 4 g fiber; 33 g protein