Source: Bon Appetit, September 2004

• 1 pound skirt steak (or flank steak)
• kosher salt
• 1 1/2 tsp chipotle chile powder
• 3 tbsp extra virgin olive oil
• 2 tbsp fresh lime juice (more to taste)
• 6 green onions
• 2 ears of corn, husked
• 1/4 cup fresh cilantro, chopped
• 1 tsp finel grated lime peel
• 8 5-6 inch corn tortillas

Prepare BBQ, set to medium-high heat. Divide steak into 4 pieces and sprinkle both sides of each piece with salt and 1 1/4 tsp chile powder. Whisk 1 1/2 tbsp olive oil and 1 tbsp lime juice in a 11×7 inch glass dish. Add meat and turn to coat; place in a single layer and marinate for 15 minutes. Grill to desired doneness, approximately 2 1/2 minutes per side for medium. Let rest at least 5 minutes.

Garnish : Brush green onions and corn with 1 tbsp oil and sprinkle with salt and pepper. Grill until slightly charred, turning occassionally, about 2 minutes for onions, 7 minutes for corn. Cut the corn from the cob, coarsely chop green onions and place in a bowl. Stir in cilantro, lime peel and remaining chile powder, oil and lime juice. Season to taste with salt and pepper.

Assemble steak and garnish in corn tortillas. Enjoy!