I love good tacos and these are especially fine.
Easy Steak Tacos
Marinated flank steak (see below)
Cherry tomato salsa (see below)
Small corn or flour tortillas or taco shells (I like blue corn tortillas, when I can find them, or multigrain olive oil tortillas)
2 limes, cut into wedges
Grated cheddar cheese (optional)
2 avocados, peeled and sliced
Taco sauce (optional)
Sour cream (optional)
For the Steak:
1 flank steak
1 Tbl chile powder (I like New Mexico Sweet chiles cause I’m a heat-wimp)
1 Tbl ground cumin
1 tsp salt
1/2 tsp ground black pepper
2 Tbl olive oil
2 Tbl red wine winegar
Rub the flank steak with these spices and put into a ziplock bag, then add the oil and vinegar and seal. Chill (this can be done the day before).
30 minutes before starting dinner, remove the steak from the fridge.
Usually I make the salsa while the steak is losing its chill. While chatting on the phone, drinking a beer and feeding the cat, the steak is ready to cook by the time you are done with all of these pleasant tasks.
Cherry Tomato Salsa
1 box cherry tomatoes
1/2 red onion
1 jalapeño pepper
1 red bell pepper
A bunch of cilantro
1/2 tsp ground cumin
Cut the cherry tomatoes in half and put in a medium bowl. Chop the red onion and put in a strainer, rinse with cold water and drain, and add to tomatoes. Cut the jalapeño in half and remove seeds. If you are like me you should wear rubber gloves. Finely chop the pepper, taste a bit of it, if it’s really hot only add half, if it’s mild add the whole thing to the salsa. Chop half of the cilantro and add to the bowl and then add the juice from the lime. I put my limes in the microwave for 20 seconds before cutting in half and juicing. Add seasonings, taste for salt and pepper and toss well.
Chop the remaining cilantro and reserve as a garnish for the tacos.
To cook the steak:
Pat the steak dry with a paper towel before cooking. Using a grill pan or large skillet, heated very hot, cook the flank steak 2 minutes on each side for medium rare (3 minutes for medium, any longer and it will be tough and chewy; if using a skillet add a little vegetable oil to the pan). Remove to a plate and let sit 5 minutes.
Warm the tortillas, and set out the salsa, the chopped cilantro and optional garnishes as desired. Slice the steak across the grain into thin slices and arrange on a platter. Decorate with the limes wedges and avocado slices.
I like a tortilla filled with 2 slices of steak, a piece of avocado, a large spoonful of salsa, a squeeze of lime and a sprinkle of cilantro. (3 WW points this way!) Last night though, I decided to make guacamole, or you can purchase guacamole from the store.
2 ripe avocados
1/2 tsp kosher salt
2 cloves of garlic
1/4 red onion
1/3 tsp ground cumin
In a molcajete or mortar and pestle pound the garlic and salt together until they form a smooth paste. Add the avocado and pound until a chunky mixture is formed. Dice the tomato and onion and add to the avocado. Add cumin, cayenne and lime juice and stir well. Check for seasonings, it might need a little more salt, lime juice or heat, depending upon your preferences. This won’t keep so feel free to indulge yourself and eat it all. Remember, avocados are really good for you! Vitamin G (for guacamole)!