Blackstone Steak and Corn Naan Tacos
Blackstone Steak and Corn Naan Tacos is a dinner recipe using skirt steak and grilled corn salsa on the griddle served as mini naan tacos!
Equipment
- Blackstone Griddle
- Flat Top Grill/ Griddle
Ingredients
- cooking oil of choice (I used olive oil)
- 3 to 4 ears corn on the cob kernels cut off the cob
- 1/2 red onion diced
- 2 to 3 jalapenos diced
- kosher salt, pepper, taco or fajita seasoning blend
- 5 to 6 cloves garlic minced
- 1 16 ounce skirt steak
- 2 tablespoons lime juice
- 1 cup chopped cilantro
- 8 mini naan bread (I used Stonefire Naan)
- Toppings of choice such as cheese, more cilantro, sour cream, hot sauce
Instructions
- Preheat the griddle to medium heat for a few minutes. Add some cooking oil, the corn, onion, jalapeno, kosher salt, pepper, and taco or fajita seasoning. Cook 4 to 5 minutes, mixing together with hibachi spatulas. Add the garlic.
- Add more cooking oil and the skirt steak (mine was pre seasoned, you can season yours with kosher salt, pepper, and taco or fajita seasoning if needed). Cook the steak about 3 minutes per side for medium rare/medium, while continuing to mix the corn together.Note: If your skirt steak is very thin it may take less time, mine was about an inch thick.
- Put the mini naan on the griddle for a minute. Add the lime and cilantro to the corn mixture, mix together right before serving.
- Slice the steak against the grain and serve with the corn salsa on the mini naan with taco toppings of choice like cheese, more cilantro, sour cream, hot sauce.