Grilled Skirt Steak Tacos With Corn Relish

• 1 pound skirt steak, cut into 4 pieces
• 1 1/2 teaspoons chipotle chile powder, divided
• 3 tablespoons olive oil, divided
• 2 tablespoons fresh lime juice, divided
• 6 green onions
• 2 ears of corn, husked
• 1/4 cup chopped fresh cilantro
• 1 teaspoon finely grated lime peel
• 8 5- to 6-inch corn tortillas

1. Prepare barbecue (medium-high heat). Sprinkle skirt steak on both sides with salt and 1 1/4 teaspoons chile powder. Whisk 1 1/2 tablespoons olive oil and 1 tablespoon lime juice in 11x7-inch glass dish. Add meat and turn to coat; place in single layer. Marinate 15 minutes.
2. Meanwhile, brush green onions and corn with 1 tablespoon oil and sprinkle with salt and pepper. Grill vegetables until slightly charred, turning occasionally, about 2 minutes for green onions and 7 minutes for corn. Working over bowl, cut corn from cob directly into bowl. Coarsely chop green onions and add to corn. Stir in cilantro, lime peel, and remaining 1/4 teaspoon chile powder, 1/2 tablespoon oil, and 1 tablespoon lime juice. Season relish to taste with salt and pepper.
3. Grill skirt steak to desired doneness, about 2 1/2 minutes per side for medium. Transfer to work surface; let rest 5 minutes.
4. Place tortillas at edge of grill to warm and soften, about 1 minute.
5. Arrange 2 warm tortillas on each of 4 plates. Thinly slice skirt steak across grain. Divide skirt steak and juices equally among tortillas. Spoon relish over each and serve.

skirt, chile powder, olive oil, lime juice, green onions, corn, fresh cilantro, lime peel

Taken from www.epicurious.com/recipes/food/views/grilled-skirt-steak-tacos-with-corn-relish-230637 (may not work)