Ingredients
4 corn tortillas
Olive oil nonstick cooking spray
2 green onions
2 cup(s) fresh corn kernels
1 cup(s) mild salsa
1/2 teaspoon(s) (to 1 teaspoon, as needed) ground chipotle chile pepper
1 teaspoon(s) ground cumin
1/2 teaspoon(s) salt
4 (5 ounces each) beef eye round steaks, 3/4 inch thick
Preparation
Preheat oven to 400 degrees. On cookie sheet, spray tortillas with nonstick spray to lightly coat both sides. Toast tortillas on cookie sheet in oven 9 minutes or until golden-brown. Cool.
While tortillas bake, prepare salsa: Thinly slice dark-green and light parts of green onions crosswise, reserving green tops for garnish. Spray 10-inch nonstick skillet with nonstick spray. Add light parts of green onions and corn, and cook on medium 5 minutes, stirring occasionally. Stir in salsa; cook 3 to 5 minutes to heat through.
Meanwhile, heat ridged grill pan on medium. In cup, combine chipotle, cumin, and 1/2 teaspoon salt; use to season steaks. Place steaks in pre-heated grill pan; cook 9 minutes for medium-rare or until desired doneness, turning once.
To serve, break tortillas into large pieces and place on 4 dinner plates with steaks and corn salsa; sprinkle with reserved green onions.
