Grilled Beef Tacos With Porcini and Morita Chili Pepper

Dry-rubbed skirt steak, grilled corn, and sauteed mushrooms are served in a crispy corn taco shell. Serve with your favorite salsa and a bean salad. Adapted from "Tacos," by Mark Miller.

• Ready In: 25 mins
• Serves: 4
• Yields: 8 tacos

Ingredients

• 1  lb  skirt steak
• 4  dried porcini mushrooms
• 1⁄2  dried chili, seeded
• 1⁄2 teaspoon  smoked sea salt
• 2  ears corn
• 2  tablespoons  vegetable oil, plus more for greasing the grill pan
• 6  ounces  frozen mushrooms (mixed) or 6  ounces fresh mushrooms, room temperature
•  kosher salt
•  fresh ground black pepper
• 8  taco shells
• 1⁄2 bunch cilantro or 1⁄4 head cabbage, for serving

Directions

1. In a spice grinder, combine dried porcini mushrooms, 1/2 the chilies and smoked salt; pulse until finely ground.
2. Pound the meat to a thickness of 1/3 inch, then rub with ground spice mixture; set aside.
3. Heat a grill pan over high heat.
4. Cut kernels from cob (you should have about 1 1/2 cups).
5. Heat oil in a small skillet over medium heat; add thawed or fresh mushrooms and cook, stirring occasionally, until softened, about 5 to 8 minutes.
6. Season mushrooms with salt and pepper; reduce heat to low to keep warm.
7. Lightly grease grill pan and grill meat 2 minutes on each side for medium rare (cook longer, if desired, but take care not to toughen meat).
8. Transfer steak to cutting board to rest.
9. Reduce heat under gill pan to medium and cook corn 1 or 2 minutes, stirring, so that corn browns but does not burn; transfer to a bowl.
10. Turn off heat and warm taco shells on grill.
11. Cut skirt steak, against the grain, into 1/2 inch strips.
12. To assemble: place a bed of cilantro or cabbage in each taco shell; layer in steak, mushrooms, and corn.
13. Serve with your favorite salsa.