Rachael Ray Every Day

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Recipe Summary

prep:
25 mins
cook:
20 mins
total:
45 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • In a glass or ceramic baking dish, whisk the EVOO, garlic and chili powder for a marinade. Brush some on the corn. Add the steak to the marinade in the baking dish; turn to coat. Let marinate 15 minutes, turning halfway through.

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  • Heat a grill or grill pan over medium-high. Remove the steak from the marinade and season with salt and pepper. Grill the steak to desired doneness, about 4 minutes per side for medium-rare. Transfer to a cutting board, tent loosely with foil, and let rest 5 minutes.

  • Grill the ears of corn over medium-high, turning often, until charred in spots, about 12 minutes. Slice the kernels off the cobs into a large bowl and toss with the cabbage and pico de gallo; season.

  • Chop the steak into bite-size pieces; divide among the tortillas and top with the prepared corn salsa.

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