May 18, 2010

Steak tacos with pico de gallo

We probably eat some sort of Mexican or southwestern type food at least once a week. We both really enjoy it a lot. I had been craving tacos and instead of using ground beef, I decided to try a grilled steak taco with a homemade pico de gallo. We also topped these tacos with some sliced avocados, shredded cheddar cheese, shredded lettuce, and a squeeze of fresh lime juice. I made a spicy marinade for the steak that complimented the freshness of the tomatoes, onions, lime, and avocado really well.

Steak tacos with pico de gallo
1 flank steak (about 1/4 lb per person)
2-3 garlic cloves smashed
2-3 chipotle peppers in adobo sauce and about 1 tablespoon of the sauce
1 tablespoon olive oil
juice of 1/2 a lime
1/4 teaspoon salt
1/4 teaspoon pepper
1 teaspoon cumin
1 teaspoon honey

Place all of the ingredients above in a ziploc bag with the steak. Mix well and marinade the steak for at least one hour.

pico de gallo:
2-3 ripe but firm tomatoes (squeeze out most the the seeds/juice), diced
2-3 scallions (greens and whites), thinly sliced
1/2 medium white onion, diced
1 jalapeno (seeded and pith removed), finely diced
juice of half a lime
about 1 teaspoon of olive oil
handful of cilantro, roughly chopped
dash of salt

Mix all of the ingredients together in a bowl right before serving.

Grill your streak to your likeness. Remove from heat and let rest. Slice thinly on the bias. Serve on top of flour tortillas topped with the pico de gallo. You may also top with other items as we did such as avocados, cheese, lettuce, and extra lime.

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