Skirt Steak Tacos with Charred Corn and Spicy Mayo

Recipe excerpted with permission from Keeping It Simple by Yasmin Fahr, published by Hardie Grant Books February 2020.

SERVES 4
Prep 15 minutes | Total 30 minutes

Ingredients:

1 tablespoon ground cumin
½ teaspoon ground cayenne pepper
Salt and freshly ground black pepper
550–675 g (1¼ – 1½ lb) skirt steak, trimmed and cut crosswise into 12 cm (5 in) pieces
1-½ tablespoons ghee or 50 ml (1½ fl oz/cup) rapeseed (canola) oil
2 sweetcorn cobs, kernels removed (about 1½ cups)
½ medium red onion, diced
1 jalapeno chili, seeded and diced
2 spring onions (scallions), white and light green parts only, thinly sliced
1 tablespoon Sriracha sauce or more, if desired
50 g (1¾ oz/¼ cup) Kewpie (see headnote) or regular mayonnaise
4 limes, juice of 2, 2 cut into wedges, for serving
15 g (½ oz/½ cup) fresh coriander (cilantro) leaves and fine stems, roughly chopped
1 ripe Hass avocado, halved, destoned, peeled and sliced
Corn or flour tortillas, toasted in a dry frying pan (skillet) or in the oven and kept warm in foil
Pickled red onions, to serve

Method:

Stir together the cumin, cayenne, salt and pepper in a shallow mixing bowl. Rub the steak with the mixture, getting into all the cracks and crevices, and set aside at room temperature. Your kitchen will likely get smoky, so turn on the extractor fan, open some windows or do what you need to do.
In a 30 cm (12 in) cast iron pan, heat the ghee or oil over a medium-high heat until melted or lightly smoking. Add the steak in an even layer and cook without touching until a dark crust has formed on the bottom, about 3 minutes, then use tongs to turn over and cook until the other side is also browned (another 2–3 minutes for medium rare), or until an instant-read thermometer registers 52.C (125.F), depending on thickness of steak, or 58.C (135.F) for medium. If the steaks char too quickly, then flip them continuously until done. Transfer them to a large plate, cover loosely with foil, and let rest.
Meanwhile, pour off all but 1 tablespoon of fat from the pan and reduce to a medium heat. Add the corn, onion, jalapeno, the white part of the spring onions and season with salt. Cook until the corn begins to char, and the onions and jalapeno softens, about 5–6 minutes.
While that’s cooking, mix the Sriracha and mayo in a small bowl until combined, adjusting the heat preference to taste. Sprinkle the avocado with salt and juice of ½ lime. Set on a cutting board.
Scrape the corn mixture into a large bowl and add the juice of 1 lime or more to taste, coriander and the remaining green parts of the spring onion and stir to combine. Season with salt and pepper. Slice the steak across the grain and serve with corn salsa, spicy mayo, lime wedges, the pickled red onions and avocado slices. Let everyone DIY their own tacos.

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