So Easy Steak Tacos With Corn Salsa

Dear Florrie,

When people talk about their nasty, horrid, wicked, red-headed sister-in-laws, I nod along. Because you have red hair, duh. But none of those other things. You’re just pleasantly perfect and I love you.

Thank you for driving all the way to Colorado with your four gorgeous, bright-eyed, break-dancing, eclectic costume-wearing chillens. We love them. Like, a freakin lot.

We’ll always remember the fact that we survived Velveeta Enchiladas and teenaged cliff divers at Casa Bonita. We’ll always remember the spontaneous post-dinner dance party with poorly strung Christmas lights and the baddest moves and 5-year-old has ever busted. There were those talks in our pajamas, on the couch, in the light of the afternoon (who needs to shower, anyway?) and the midnight walk through the zoo in the crisp mountain air. And that you mentioned corn salsa. Dang it. You did that. And now I’ve been craving it.

But you know what we’ll really remember? Andrew said it best yesterday when we asked the kids what they enjoyed most about the weekend.

“Aunt Florrie’s laugh,” he said.

And we all started to laugh just thinking about it.

I love you, girl. I love your big heart, your endless optimism, your willingness to listen without fear to a weekend full of spicy blog comments. You are a marvel. A red-headed, sister-in-law marvel. And, I’m so gosh dang proud to call you mine.

Love, Brooke

P.S. How’s that for making the blog?

So Easy Steak Tacos With Corn Salsa

Even though there are more than three ingredients in this meal, it's so easy to put together--and uses everything I typically already have in my house--that it feels just like a 3-ingredient meal. I love that I don't have to buy fatty cheese or sour cream, the avocado lends a creaminess all by itself. We like to serve ours with a can of black beans melted with white cheddar cheese, but this meals pairs just as beautifully with a salad or slices of grapefruit and oranges tossed together in a bowl.

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Ingredients

• 2 pounds New York Strip steak
• ½ teaspoon garlic powder
• ample salt and fresh-ground pepper
• 2 tablespoons butter
• 2 cups sweet white corn, fresh or frozen
• ¼ cup red bell pepper, finely diced
• ¼ cup white onion, finely diced
• 2 tablespoons cilantro, chopped
• juice of 2 limes
• 1 tablespoon olive oil
• 1 tablespoon honey
• 3 avocados, sliced
• Multigrain tortillas

Instructions

1. Sprinkle garlic powder, salt, and pepper generously on both sides of your steak. Melt butter in a hot grill pan and cook steak for 5-6 minutes on one side. Flip, cover with a lid, and cook for an additional 4-5 minutes, or just until the steak is cooked to your favorite wellness. Allow steak to rest 5-10 minutes before slicing and serving.
2. In a medium bowl, stir together the corn, red bell pepper, onion, cilantro, lime juice, olive oil, and honey. Salt and pepper to taste.
3. Serve strips of steak with sliced avocado and corn salsa.