Easy Steak Tacos with Charred Corn and Sriracha

Ingredients

• 1 1/2 teaspoons ground cumin
• 1 1/2 teaspoons ground coriander
• 1 tablespoon chili powder
• 1 1/2 teaspoons dried oregano
• Kosher salt and freshly ground black pepper
• 1 1/4 pounds skirt steak, trimmed and cut into 4- to 5-inch sections
• 2 tablespoons olive oil
• 2 ears of corn, removed from the cob
• 1 jalapeño pepper, minced
• 1/2 medium red onion, minced
• 1 medium clove garlic, minced
• 1 tablespoon juice from 1 lime, plus extra lime wedges for serving
• 8 corn tortillas
• 1/4 cup roughly chopped fresh mint leaves
• Greek yogurt, for serving
• Sriracha, for serving

Directions

1. In a small bowl, stir together the cumin, coriander, chili powder, oregano, 2 teaspoons salt, and 1 teaspoon ground black pepper. Massage the spice mixture firmly into the steak, making sure it gets into every uneven little spot.
2. Warm half of the oil in a large stainless steel or cast iron skillet set over high heat until it glints and moves easily in the pan. Lay in the steak and cook it, flipping often, until an instant-read thermometer shows 120 to 125 degrees F for medium-rare, about 6 minutes. If the pan gets too smoky or the spices begin to scorch, lower the heat. Move the steak to a large plate to rest. Cook the remaining steak with the remaining oil the same way, then add it to the plate before cooking the corn.
3. If you prefer to use a grill, fill and light one chimney with charcoal. Once the coals are fully lit and coated in gray ash, dump them out and bank them on one side of the charcoal grate. Put the cooking grate on, cover the grill, and let it heat for 5 minutes. For a gas grill, turn half the burners to the highest setting, close the lid, and heat for 10 minutes. Scrape the grate clean and oil it. Set the steak over the hot side and cook, turning it often, until deeply browned and an instant-read thermometer placed in the middle reads 125 degrees F for medium, 3 to 8 minutes total, depending on how thick the steak is. Move the steak to a cutting board and leave it there while you continue.
4. Turn the heat down to medium and add the corn to the skillet. Leave it alone until it takes on a good char, about 3 minutes. Stir the corn, loosening the browned bits from the pan as you go, and continue cooking until it is charred in several places, about 6 minutes total. Stir in the jalapeño, onion, and garlic, and cook until they soften, about 1 minute longer. Pour in the lime juice and scrape the bottom of the pan again. Add salt and pepper to taste, then lower the heat.
5. Arrange the tortillas over the corn mixture, letting them overlap where they need to. Cover the pan and cook until the tortillas are warm and pliable, about 1 minute. While they warm, cut the steak into thin slices against the grain. Transfer the tortillas to serving plates and spoon the corn mixture over them. Add the steak, then finish with yogurt and sriracha as desired. Scatter the mint over the top and serve right away with lime wedges.