Chargrilled Carne Asada Tacos with Roasted Poblano Salsa Verde and Mexican Street Corn

Begin by preparing the marinade for the carne asada. Zest 1 lime and the orange into a large bowl. Juice the orange and 2 limes into the bowl.

Mince 3 garlic cloves and add to the marinade. Seed and mince the jalapeño, adding it to the bowl. Chop 1/4 cup of cilantro and add to the mixture.

Add 1 tsp cumin, 1 tsp Mexican oregano, 2 tsp ancho chile powder, 1 tsp salt, and 1/2 tsp black pepper to the marinade. Whisk in 2 tbsp olive oil.

Place the flank steak in a large resealable plastic bag and pour the marinade over it. Seal the bag, removing as much air as possible, and massage the marinade into the meat. Refrigerate for at least 2 hours, preferably 4-6 hours.

For the roasted poblano salsa verde, preheat the oven to 425°F (220°C). Remove husks from tomatillos and rinse to remove the sticky residue. Place tomatillos, poblano peppers, and half the white onion (cut into quarters) on a baking sheet. Drizzle with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.

Roast the vegetables for 20-25 minutes until the tomatillos are soft and slightly charred, and the poblanos are blistered. Remove from oven and let cool slightly.

Once cool enough to handle, peel the charred skin from the poblanos, remove stems and seeds. Place the roasted vegetables in a blender or food processor.

Add 1/2 cup chopped cilantro, 1 minced garlic clove, juice of 1 lime, 1 tsp cumin, and 1/2 tsp salt to the blender. Pulse until the salsa reaches your desired consistency, adding 1-2 tbsp water if needed. Taste and adjust seasoning. Transfer to a bowl and refrigerate until ready to serve.

For the Mexican street corn, bring a large pot of salted water to a boil. Add the corn and boil for 5 minutes. Remove and drain well.

In a small bowl, mix the mayonnaise and Mexican crema with the remaining lime juice, 1 tsp chili powder, and a pinch of salt.

Heat a grill or grill pan to high heat. Brush the corn with 1 tbsp olive oil and grill, turning occasionally, until charred in spots, about 7-8 minutes. Remove from grill.

Brush the grilled corn with the mayo-crema mixture, then sprinkle with cotija cheese, remaining chili powder, and chopped cilantro. Set aside.

Remove the steak from the marinade and pat dry with paper towels. Season both sides with additional salt and pepper.

Heat the grill or grill pan to high heat. Grill the steak for 4-5 minutes per side for medium-rare (internal temperature of 130-135°F). For medium, cook 5-6 minutes per side (140-145°F).

Transfer the steak to a cutting board and let rest for 10 minutes. Slice the steak thinly against the grain.

While the steak is resting, warm the corn tortillas on the grill or in a dry skillet for about 30 seconds per side until pliable and slightly charred.

Dice the remaining half onion and chop 1/4 cup cilantro for garnish. Cut the avocado into small cubes.

To assemble the tacos, place slices of carne asada on each tortilla. Top with roasted poblano salsa verde, diced onion, avocado, and cilantro.

Serve the tacos immediately with the Mexican street corn on the side and lime wedges for squeezing over the tacos.