I cannot believe that summer is here. School is out, and it is time to entertain the kids and enjoy the weather. We pretty much skipped spring in Colorado and went straight from winter into summer. I have been wanting to get outside and use the grill for months, but it has been so cold and rainy. But now that summer is here, I am taking full advantage.
If it can be cooked on the grill, you can bet it is on the menu at my house; chicken taco burgers and BLT bacon wrapped hot dogs are both happening this week. Grilled baby back ribs and garlic rosemary grilled potatoes may just be happening next week.
One dinner that is a staple in our house year round is tacos. But after visiting San Diego last spring, we are kind of spoiled. Our standards have definitely been raised. So I was super excited to come up with this recipe, and recreate one of our favorites from our trip. Now, my husband doesn't cringe when I tell him we are having tacos for dinner!
These steak tacos come together in no time. Skirt steak is hard to mess up. It is super tender and is super easy to grill. I just seasoned with a few of my favorite Mexican spices and grilled for about 8 minutes.
Meanwhile, all you have to do is chop some cabbage (you can take a shortcut and use store-bought coleslaw mix if you want), dice some avocado and prepare the sauce. The blender does all the work for the sauce, so it is done in minutes. I used the grill to char my tortillas while the steak cooked for a more authentic taste.
Dinner is ready in less than 30 minutes, the whole family will love it, and because you used the grill there is hardly any clean up!
Skirt Steak Street Tacos Recipe
Ingredients
For the Skirt Steak:- 1 pound skirt steak
- 1 tablespoon olive oil
- 1 teaspoon cumin
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon chili powder
- 1 cup fresh cilantro
- 2 limes, juiced
- 3 cloves garlic, minced
- 1/4 cup white wine vinegar
- 2 teaspoons granulated sugar
- 1/2 jalapeño, seeds removed
- 1/4 cup milk
- 1/2 cup sour cream
- 1/2 cup onion, finely chopped
- 1/2 cup shredded red cabbage
- 1/2 cup cabbage, shredded
- 1 avocado, diced
- 8 corn tortillas
Directions
For the Skirt Steak:
- Preheat grill to medium-high heat.
- Drizzle steak with olive oil. Sprinkle with the seasonings, and rub into the meat.
- Grill for 4-5 minutes per side. During the last few minutes, place the tortillas on the grill to lightly char them.
- Remove cooked steak from the grill, and thinly slice against the grain.
For the Cilantro Lime Sauce:
- While the steak is grilling, make the sauce.
- Add cilantro, lime juice, garlic, white wine vinegar, granulated sugar, jalapeño, milk and sour cream into a blender. Blend until well combined.
To Serve:
- Top each tortilla with steak, cabbage, onion, and avocado. Drizzle with cilantro lime sauce.
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