Servings: 4
Total Time: 35 minutes
Ingredients
- 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
Directions
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Combine marinade ingredients in a small bowl.
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Reserve 2 tablespoons for topping.
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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.
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Meanwhile, combine corn, tomato, 2 tablespoons cilantro, salt and reserved 2 tablespoons of marinade; cover and refrigerate.
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Remove steaks from marinade and discard remaining marinade.
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Grill steaks over medium heat for 10 to 20 minutes, or until internal temperature reaches 145°F, turning occasionally.
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Remove steaks from grill and keep warm.
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Place tortillas on grill and grill one to two minutes, or until toasted. Flip tortillas and sprinkle evenly with cheese.
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Grill one to two more minutes, until cheese starts to melt.
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Carve steaks into thin slices.
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Top tortillas with beef and corn mixture.
Nutrition
485 calories; 23 g fat; 11 g saturated fat; 100 mg cholesterol; 726 mg sodium; 33 g carbohydrate; 4 g fiber; 33 g protein