Chef Bill Fuller's Recipes: Grilled Street Corn & Steak Tacos

Chef Bill Fuller stopped by PTL today to show off another incredibly delicious dish with a summer twist!

Grilled Street Corn & Steak Tacos

Ingredients:

• 12 ea. Street taco size tortillas
• 2 # Marinated Strip Steak
• 1 C. Thinly sliced red cabbage
• 1 C. Grilled Corn
• ½ C. Chipotle Aioli
• ¼ C. Rough chopped cilantro
• ½ C. Cotija cheese, grated finely
• 2 ea. Jalapenos, sliced thinly, deseeded if you need.
• 1 C. Grilled Corn Salsa
• Lime wedges

1) Heat cast iron griddle over medium heat.
2) Grill steak and slice thinly across the grain.
3) Warm tortillas on griddle.
4) Spread steak on tortillas. Top with remaining ingredients.
5) Squeeze lime over and eat.
6) Add extra corn sdalsa as desired

Marinated Flank Steak (See below)

• 4 ea. 8 oz. flank steaks, well-trimmed
• 1 Tbsp Olive oil
• 1 Tbs Kosher salt
• 1 Tbs Black pepper

1) Allow steaks to temper to room temperature before grilling.
2) Rub steaks with olive oil.
3) Season well with salt and pepper.

Chipotle Aioli

• 2 ea. Chipotle peppers (with a little of the liquid)
• 1-2 ea. Garlic cloves
• Zest and juice of 1 Lemon
• 1 ea. Egg yolks
• 1-2 Tbs cold water
• 1 tsp Salt
• 1 ½ C. Neutral oil (Canola or Soybean)

1) Place chipotle peppers, garlic, lemon zest and juice, egg yolk, water and salt in blender barrel. Puree.
2) While pureeing, slowly drizzle in blended oil.
3) When done, store in a squeeze bottle.

Grilled Corn Salsa

• 4 ea. Cobs of corn, grilled and cut off the cob
• ½ C Diced tomato
• ¼` C. Diced red onion, rinsed
• ¼ C. Roasted green chilis, diced
• ½ ea. Jalapeno, seeded and diced small
• 2 Tbs. Chopped cilantro
• 3 ea. Scallions, sliced into rings
• 3-4 ea. Leaves of basil, diced small
• 1 Ea. Clove garlic, chopped
• ¼ C. Tomatillo Guacamole
• Salt and pepper to taste

1) Combine all ingredients.
2) Season with salt and pepper.

Tomatillo Guacamole

• 2 C. Tomatillos, washed, peeled and roughly chopped
• 1 ea. Jalapenos, stems and seeds removed
• 1 Tbs. Salt
• 2 tsp. Cumin
• Juice of 2 limes
• ½ C. Cilantro, rough chopped
• 2 ea. Avocados, peeled and seeded (3 avocados if they are small)

1) Combine tomatillos, jalapenos, spices, lime juice, and cilantro in a blender. Puree.
2) Dice avocado into chunks and place in a large bowl. Pour tomatillo mixture over and mix gently.
3) Adjust seasonings.

Mad Mex The Perfect Margarita

• 2 oz. Avion Silver Tequila
• ¾ oz. Combier
• 1 ¼ oz. Freshly squeezed lime juice (one lime)
• ½ oz. Freshly squeezed orange juice (1/2 orange)

1) Chill martini glass
2) Fill pint glass with ice
3) Add liquor and juices
4) Cover with bar shaker, shake
5) Strain into martini glass
6) Garnish with lime wedge