Happy Monday! Back to work, back to the grind. But its a short week for us this week, Good Friday is coming up! Gotta love that.
How was your weekend? It was Debbie and Mark’s 27th Anniversary! How awesome is that? To celebrate they took their 5th wheel and drove down to Washington for the weekend. They went for long walks and out for dinner to a restaurant where they had the most amazing sounding seafood meal. Dungeness crab mac and cheese!!! Yes please! Sounds like they had a great time. Oh and Debbie got a Vitamix! I am super jealous…
Our weekend was bitter sweet. Kevin’s lifelong friend, Jason Rock, passed away two weeks ago. He was only 36 and they had been friends since kindergarten. This Friday we attended his funeral which was incredibly sad, but also very touching. Kevin’s mom, Gail, gave the eulogy and it was probably the best one I have ever heard. A beautiful tribute to Jason. Afterwards, we all went outside and let a couple hundred balloons go up in the air with notes to Jason or about Jason tied to them. I loved that idea! Most of the people from the funeral met later at Finnegan’s, a pub nearby, where it was arranged for a slideshow to play on the big screen while all of his family and friends told stories and cheers’d him all night long. I’m sure Jason would have loved it.
On to the tacos…
Debbie and I are into the flank steak these days. When we made the Grilled Flank Steak with Chimichuri sauce we started thinking of ways to use the left overs and of course we thought tacos. What better to do with marinated strips of tender grilled beef? Right?
Tacos are so great because you can stuff them with meat and veggies and wrap them in gluten free corn tortillas and they are super healthy and also so tasty. I love all the flavors that these tacos in particular have going on. The steak is slightly tangy from the lime and the tequila marinade and the pico de gallo is incredibly fresh and slightly spicy. I love a little cheese on my tacos, but you don’t really have to have it there to make these delicious.
I like these with some avocado slices on them too to add a little creaminess, but next time, I’m going to drizzle them in our Cashew Sauce with Sriracha and Cilantro or our Avocado Ranch Dip. Or hell, I’ll just try them both. I will be making these tacos for dinner often… I may add some chipotle to the cashew sauce instead of the sriracha though. These are a mexican dish after all.
In my opinion, and I know Debbie feels the same, there is no better salsa than one that you make fresh yourself. Pico de Gallo is my absolute favorite kind of salsa. In fact, I could do without any other kind of salsa. We always use Roma tomatoes for this salsa because their flesh is nice and firm. Make sure to take the seeds and insides out of the tomato and discard them, otherwise your salsa will be way to runny. Our recipe makes Pico de Gallo how we like it, but you can also use it as a guideline and if you like more onions, add more. Or if you like less, add less. Same goes with the tomato, cilantro and jalapenos. However, you must include all of the ingredients in some amount for it to taste right.
I got these corn tortillas at whole foods the other day and I love, love them! You have to give them a flash in a hot pan before you use them, but they are awesome! The flavor is great and they are super pliable and thin. If you don’t have a whole foods close by, you could always make your own corn or flour tortillas or you could try our Gluten Free Flour Tortilla recipe. If all else fails, you can just pick up some regular corn tortillas. I find them to not be as pliable as these, but if you throw them in a hot pan for a min on each side it helps. As long as you eat them right away.
Looking at these pictures right now is giving me a craving in the worse way! These are going on the list again for next weeks dinner. Yum!
FOR THE MARINADE
- 1 lb flank steak
- ⅔ cup tequila
- ⅓ cup soy sauce
- 2 limes, juiced
- ½ tsp cumin
FOR THE PICO DE GALLO
- 4 roma tomatoes, seeded and diced
- ½ med onion, diced
- ½ jalepeno, minced (or a whole one depending on how much heat you want)
- 1 cup cilantro chopped
- 1 lime, juiced
- 1 tsp salt
FOR THE TACOS
- corn tortilla shells (use store bought or make your own Gluten Free Flour Tortillas)
- monteray jack cheese
- avocado (optional)
- lime wedges
- Add all marinade ingredients to a ziplock bag or big container. Add the flank steak and massage it around a bit. Let it sit in the marinade for at least 4 hours up to 24 hours.
- Make the pico de gallo by dicing all the ingredients and adding them to a medium sized bowl. Squeeze the lime over top and then sprinkle on the salt. Mix well and keep it covered and in the fridge until you are ready to use it.
- When your ready to make the tacos start by barbecuing the steak.
- Heat your bbq to medium-high heat. Around 400 degrees.
- Pull your steak out of the marinade and dry it off with a paper towel.
- Place on the bbq and cook your flank steak 7 - 8 mins on each side for medium doneness. Remove from the heat, cover and let the steak rest for 5-10 mins.
- Cut the steak into thin strips against the natural grain of the steak.
- Assemble the tacos by placing a little cheese on the tortilla, then steak, then a little more cheese (if you like) and finally a little pico de gallo and avocado if you wish.
- Serve warm!