As promised I am sharing our late night grill-out with you tonight!! I’ll be the first to admit that Sam and I do most of our advanced cooking after the kids go to bed. 😂 In all honesty though, this time is bliss for us. Sam and I connect in our love for food and moreso in making it successfully together! This meal was NO different. This is our time and we, as parents, deserve every bit of it. I hope you guys enjoy it as much as we did!
STEP ONE – Red Salsa:I wanted to make fresh red salsa. I’ve found the best (and most efficient) way to roast the ingredients. I put them on a cookie sheet in my oven prior to putting it in the food processor..Genius!
Ingredients —
- 6 Roma Tomatoes, halved
- 1 White Onion, quartered
- 6 Serrano Peppers, seeded & halved
- 4 Cloves of Garlic
- Bunch of Cilantro
- 1 Lime, juiced
- Salt to taste
Directions —
- Preheat oven to 375 degrees. Grease cookie sheet with Conola oil.
- Place tomatoes, onions, peppers, and garlic on cookie sheet and into oven until vegetables are roasted and soft. The onions should begin to look translucent.
- Place the roasted vegetables in your food processor. Add cilantro, salt, and lime. PULSE the salsa to your desired texture/thickness.
Chill and DONE! ✔️
STEP TWO – TOPPINGS:
Toppings are really up to YOU but I will share what we used (optional):
White onion, cilantro, green onion, red salsa (homemade recipe above), habanero pickled onions, and fresh lime wedges to squeeze on top
..ALWAYS use avocado but don’t cut it up until right before you serve your tacos, nobody likes brown avocados! Step 2 complete..✔️
STEP THREE – Flank Steak:
This is quite possibly one of my favorite cuts of meat. It is so tender and minimally fatty! Not to mention it barely needs any marinating. You will want to try this one!
Ingredients —
- 1 lb flank steak
- 1 Lime, juiced
- Pinch of white onion and cilantro
- Salt & Pepper to taste
Directions —
- Marinate the flank steak in lime juice, white onion, cilantro, salt, and pepper for at least 30 minutes prior to cooking.
- Warm grill to medium heat and place flank steak in the center of the rack.
- Do not flip until there is a nice sear (brown color). The less you flip the steak back and forth, the less juice and flavors you lose!
- Once one side is seared, flip and grill until brown. Remove the steak from the grill and let rest on cutting board for roughly 5 minutes.
- Once rested slice the flank steak against the grain of the meat in strips.
FINAL STEP – Taco Assembly:
CHECK THAT LAYOUT! ✔️✔️✔️
- Warm white corn tortillas on a frying pan
- Slice up avocado 👆
- Place steak, cilantro, onions, avocado, red salsa on tortillas
- Top with fresh squeezed lime juice
A few more steps than you may be used to but SO worth it in the long run. Normally I would recommend using cheese and sour cream (ON WISCONSIN, I love dairy!) but this recipe simply does not call for it because it is THAT GOOD!
✔️HAPPY EATS FOLLOWERS!
Love,
This Midwest Couple
ConCoxtions 