Flank Steak Tacos

Jalapenos are the most popular chile peppers in the US. This is probably due to the availability and versatility of the chile. Jalapenos have a balanced combination of flavor and heat. The demand for these have caused breeders to develop a broad range of varieties.

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1 lb flank steak (you could also use skirt steak)

For the marinade:
2 cloves garlic, minced
Juice of 1 lime
1 tsp cumin
1 tsp smoked paprika
1 tsp sea salt
1/2 jalapeno (seeds and all), chopped
1/2 cup fresh cilantro, chopped
2 Tbsp vegetable oil, or olive oil

For avocado dressing:
2 avocados, seeds and skin removed
Zest and juice of 1 lime
1 small clove garlic
Pinch of salt and pepper
1 tsp honey
1/2 jalapeno, seeds removed
1/4 cup cilantro
2 Tbsp white wine vinegar
1/4 cup extra virgin olive oil

Serve with: Corn tortillas, feta cheese, shredded cabbage, cilantro, and lime wedges

In a ziplock bag, add all ingredients for the marinade, plus the steak. Marinate the meat at least 30 minutes, and up to 6 hours. In the meantime make the dressing.

In a food processor or blender, add all ingredients for the dressing and pulse until smooth and creamy. Put in a sealed container or jar, and place in fridge to let the flavors mix.

Heat a grill, or grill pan to high heat. Grill the steak for a couple of minutes on each side, until steak is seared on the outside and pink in the middle. It will take anywhere from 5-10 minutes depending on the thickness of your steak. Take off the heat and let rest for 5-10 minutes before you slice it (make sure to slice against the grain).

Serve the meat in a corn tortilla (for gluten-free, or whole wheat if you prefer), and top with crumbled feta cheese, lettuce or cabbage, lime juice, cilantro, and avocado dressing.

Serves 4.

From afarmerscookingjourney.blogspot.com