Ben claims this is one of the best meals he's ever eaten. I think it might have something to do with the fact that it's main ingredient is beef. But carnivorous desires aside, it was a really tasty dish (and quite pretty too!) so here I am to share it with you!
Ok, first things first: the steak. I bought a nice looking skirt steak & marinated it with lime juice and balsamic vinegar for 24 hours. A lot of recipes only say to marinade for an hour, but I think going the extra mile makes a big difference! When ready to cook, rub the steak on both sides with a mixture of 2 parts chipolte seasoning to 1 part cinnamon and 1 part cumin. Cook on a preheated grill pan or outdoor grill.
Once the steak is done, let it rest for a few minutes then cut into pieces against the grain.
Cucumber & Tomato Pico: Combine 1/2 cup quartered grape tomatoes, 1/4 cup diced cucumber, 1/2 diced jalapeno, 1/4 cup chopped cilantro, 1 minced garlic clove, juice of one lime & salt & pepper to taste. Very tasty! Especially for a girl like me who doesn't like onions in her pico!
Shred a few handfuls of red cabbage & set aside. It makes for a nice crunch in your taco!
For perfect corn tortillas, heat each over a gas flame like so. It makes them much less likely to fall apart and don't you hate when that happens?
Assemble tacos with steak, pico & cabbage.
Serve with Black Bean & Corn Salad:
Arugula, grape tomatoes, black beans, corn, feta cheese (chill salad before serving)
Serve with Cilantro-Lime Vinaigrette: 1/4 cup safflower oil, 1 juice of lime, 1 TBSP unfiltered apple cider vinegar, 1 garlic clove, minced, chopped cilantro, salt to taste.
Serve over salad & enjoy!