Grilled Beef Tacos With Porcini And Morita Chili Pepper

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• 1 lb skirt steak
• 4 dried porcini mushrooms
• 1/2 dried chili, seeded
• 1/2 teaspoon smoked sea salt
• 2 ears corn
• 2 tablespoons vegetable oil, plus more for greasing the grill pan
• 6 ounces frozen mushrooms (mixed) or 6 ounces fresh mushrooms, room temperature
• kosher salt
• fresh ground black pepper
• 8 taco shells
• 1/2 bunch cilantro or 1/4 head cabbage, for serving

Recipe

• 1 in a spice grinder, combine dried porcini mushrooms, 1/2 the chilies and smoked salt; pulse until finely ground.
• 2 pound the meat to a thickness of 1/3 inch, then rub with ground spice mixture; set aside.
• 3 heat a grill pan over high heat.
• 4 cut kernels from cob (you should have about 1 1/2 cups).
• 5 heat oil in a small skillet over medium heat; add thawed or fresh mushrooms and cook, stirring occasionally, until softened, about 5 to 8 minutes.
• 6 season mushrooms with salt and pepper; reduce heat to low to keep warm.
• 7 lightly grease grill pan and grill meat 2 minutes on each side for medium rare (cook longer, if desired, but take care not to toughen meat).
• 8 transfer steak to cutting board to rest.
• 9 reduce heat under gill pan to medium and cook corn 1 or 2 minutes, stirring, so that corn browns but does not burn; transfer to a bowl.
• 10 turn off heat and warm taco shells on grill.
• 11 cut skirt steak, against the grain, into 1/2 inch strips.
• 12 to assemble: place a bed of cilantro or cabbage in each taco shell; layer in steak, mushrooms, and corn.
• 13 serve with your favorite salsa.