Carne Asada with Tomato Corn Salsa, Avocado & Arugula

Ingredients:

Marinade:

• 3 cloves garlic, minced
• 2 chipotle peppers in adobo, chopped
• 1/3 cup fresh parsley, chopped
• 1/3 cup fresh oregano, chopped
• 1/2 tsp ground cumin
• 3 limes, juiced
• 1/3 cup olive oil
• 1-1-1/2 lb flank steak (depending on your appetite)
• Salt
• Pepper, freshly ground

Salsa:

• 1 ear fresh corn kernels (about 1 cup)
• 1 cup tomato, chopped
• 1/4 cup red onion, minced and rinsed with cool water
• 1 Tbsp olive oil
• 1/2 lime, juiced
• 1/4 tsp salt
• Freshly ground black pepper

Other ingredients:

• 4 8" round flour tortillas
• 1 avocado, peeled and sliced
• 2 handfuls of arugula

Preparation:

1. First, make the marinade. Combine the garlic, chipotle, parsley, oregano, cumin, lime juice, and olive oil in a non-reactive bowl. Coat the flank steak with the marinade and let it sit together in the refrigerator for 1-4 hours.
2. While the steak marinates, prepare the salsa. Combine the corn kernels, tomato, red onion, olive oil, lime juice, salt, and pepper in a bowl. Set aside.
3. Preheat the grill until hot. Place the Cook's Essentials® BBQ pan on the grill and preheat for 5 minutes. When the BBQ pan is ready, place the flank steak onto the pan and grill for 3 minutes per side (for medium).
4. Remove the steak from the BBQ pan and let it rest for a few minutes. Quickly grill the tortillas, just to create marks and warm them up. Slice the steak against the grain on a bias, making thin strips.
5. Wrap the strips of steak in the tortillas along with some sliced avocado, a handful of arugula, and a spoonful or so of salsa. Enjoy! Serves 4.

Recipe provided by Meredith Laurence.