Steak – Seven Plates

We are just days away from celebrating Cinco de Mayo (May 5th). From a food point of view, it’s a great time to celebrate the spicy, fresh, citrus flavors Mexican food. This year, I’m serving Carne Asada with avocado slices, a squeeze of lime juice and a hot stack of corn tortillas.

Ingredients:

4 lbs of flank steak

2 limes

1 orange

3 cloves of garlic, minced

1 Tbsp of kosher salt

1/2 cup of vegetable oil

1/4 cup of white vinegar

1/4 cup of chopped cilantro

3 tomatoes, chopped

1 large yellow onion, sliced

2 tsp of cumin

2 tsp of paprika

1 Tbsp of chile powder

Sliced avocado, jalepenos and lime juice for garnish.

For marinade:

Juice limes and the orange in a large bowl. Add oil, vinegar, salt, garlic and cilantro. Stir to blend ingredients. Add flank steak and cover. Refrigerate for no more than 2 hours. (If you marinate too long, the citrus and vinegar will begin to cook/pickle the beef.)

For entree:

While the grill is heating, saute onion in a skillet over high heat. As the onion begins to brown, add tomatoes. Continue to cook for 3 more minutes. Add spices. Lower heat and allow to simmer on stove while you grill the marinated steak.

When grill is ready, allow the steak to sizzle over high heat for about 5 minutes per side (for medium-rare). Remove, cover with foil and let rest.

On a large serving platter, spoon onion and tomato mixture over a bed of black bean. Top with sliced steak. Finish with sliced avocado, jalepenos, lime juice and cilantro. Serve with hot corn tortillas and salsa.

Take your tacos to the ultimate level with these Double Decker Steak Tacos. Two soft tortillas glued together with melted cheese and then topped with a tender slow-cooked chuck roast, crunchy shredded cabbage, salsa, red onion, cilantro and lime. Taco heaven.

Ingredients:

3 lb chuck roast

1 large yellow onion

3 Tbsp of chili powder

3 Tbsp of cumin

3 Tbsp of paprika

1- 28 oz can of plum tomatoes

1 bottle of Mexican Beer

10 small soft tortillas

3 cups of shredded cheddar cheese

non-stick spray

2 cups of shredded cabbage slaw

1 jar of chunky salsa

1/2 red onion, diced

1/4 fresh cilantro, chopped

2 limes, quartered

Place the chuck roast in a slow cooker. Add onion, spices, tomatoes and habenero pepper. Pour one bottle of beer over all ingredients and cook 6 hours.

Pull the chuck roast into shredded bites.

In a skillet over medium heat, spray non-stick oil and place a flour tortilla directly on the skillet. Top with cheese. Place a second flour tortilla on top and allow to heat until cheese starts to melt. Flip to warm the other side of the tortilla. Make sure not to cook too long as you want the tortilla shells still pliable.

Form each stuffed tortilla into a taco shape. Allow to cool. Fill each taco with meat, salsa, cabbage, red onion, cilantro and lime juice.