Triple Sec Marinated Skirt Steak Tacos with Sauteed Corn

Happy Cinco de Mayo! To celebrate, we had some delicious steak tacos (this would also be delicious with chicken, pork, etc.).  We normally would go out to dinner (because there are some local Mexican restaurants that I love...) but we expected they would be too busy  so we stayed in.  Since we're moving soon, I made a corn side dish to use up the rest of the corn that I had in the freezer.

Normally I would have marinated this in some tequila but we don't have any left.  And I wasn't buying more just to marinate some meat.  I used triple sec so the meat had a slightly sweet citrus flavor.  The skirt steak was nice and juicy and flavorful from the mix of spices.  Despite using a whole jalapeno in the marinade and some cayenne pepper, it wasn't spicy at all.  (At least not to us...)

We had some Dos Equis with our dinner (more Mexican spirit!) which rounded it out nicely.  Jeremy actually put the corn side dish into his tacos (his flour tortillas are bigger than my corn ones...).  Overall a great meal.  The only thing I'd change is that I'd add some chipotle Tabasco to the tacos.. would've been delicious!  (I didn't have any... and again, not buying it before we move...)

As a note, since I didn't know and had to look it up... the skirt steak grain runs the short way on the meat.  (Picture the 3' long skirt steak... it's 3' long by 4" wide... the grain runs b/t the two sides the 4" way...)  So this means that if you want 4" pieces, you should slice the 3' long piece into 4" pieces and then turn each of those 90 degrees and slice thinly.  This will give you the shortest meat fibers in each slice and thus the most tender meat.

Recipe:
Steak Tacos
Marinade:
1/4 c. triple sec
1/3 c. olive oil
1 tsp. ground cumin
1 tsp. chili powder
1 tsp. dried oregano
1/2 tsp. cayenne pepper
1/2 tsp. black pepper
1 tsp. salt
1 jalapeno, sliced

Rest of the taco ingredients:
1 to 1.5 lbs. skirt steak (I had 1.15 pounds)
Desired Toppings: lettuce, cilantro, diced tomatoes, diced onion, salsa, avocado, etc.
Tortillas: Corn or Flour, whatever you prefer

1. In a gallon zip-top baggie, mix the marinade.  Add the skirt steak.  Seal tightly and massage the marinade into the meat.  Refrigerate for 4 hours or up to overnight.
2. Heat a grill pan (or outside grill if you have one) over high heat.  (Mine is non-stick so I don't use any added fats.  If you need to grease your grill pan, do that.)  Sear the steak 3-4 minutes on the first side.  Flip and sear 3-4 minutes on the second side (for about medium). (Timing depends on the thickness of the skirt steak.)
3.  Remove the steak from the heat and let it rest for approximately 5 minutes.  Slice thinly across the grain.  Place a few strips in a tortilla and top with any combination of toppings you like.  Enjoy!

Corn:
1 lb. frozen corn
1/2 green bell pepper, diced
1/2 onion, diced
1 jalapeno, sliced (I left the ribs and seeds in, if you don't like spice, take them out.)
1/2 tbs. ground cumin
1 tbs. chili powder
1/2 c. water
salt and pepper to taste
1 tbs. olive oil
small handful of cilantro leaves, chopped (about 2-3 tbs.)

1. Heat a medium sauce pot over medium heat.  Add olive oil.  Add bell pepper, onion, and jalapeno with a pinch of salt and pepper.  Saute for 4-5 minutes until softened.  Add the corn, cumin, and chili powder.  Stir to combine.
3.  Add the water.  Mix to distribute the spices.  Cover the pot and let it simmer together for 3-4 minutes.
4. Stir in the cilantro and adjust salt and pepper to taste.  Serve.