Wow, the weekend flew by. I'm not quite sure what I was doing, but all of a sudden it was Monday again. What I do know is that it kept on snowing on the weekend, and it was cold. Cold enough to need mittens, even.
A few days ago a friend that works in a school told me a funny story: one of the little boys in her class was upset when he looked out the window and saw it snowing. When she asked him what was wrong he told her that he thought Easter would be cancelled because it was snowing again. Poor little guy! I can kind-of understand how he feels, this winter is never-ending! So on Sunday night I decided we needed an escape from cold weather (our taste buds at least). And what better place to go than Mexico?
- 1/2 cup fresh cilantro leaves
- 1-2 shallots, coarsely chopped
- 1 medium sized fresh jalapeno pepper
- 3 cloves of garlic
- 1/2 tsp cumin
- 1/4 cup olive oil
- juice from 1/2 lime (about 1 tbsp)
- Taco Fixins'
- 1 piece of flank steak (about 1 1/2 lbs)
- salt and pepper
- sprinkle of sugar
6" flour tortillas, avacado, lettuce, fresh salsa, cheese (I had Beemster on hand, but queso fresco would be sooo good)...whatever else you like on your tacos!
Combine all marinade ingredients except olive oil and lime juice in the food processor and pulse until the mixture is finely chopped. Add the oil and process until smooth (like pesto). Reserve about 2 tablespoons of the marinade in a bowl and stir in the lime juice.
Cut the steak into 4 equal sized pieces. Poke a bunch of holes in each piece with a fork. Rub each piece with salt and pepper, then place in a baking dish and rub the marinade onto the pieces. Cover the dish with plastic wrap and allow to marinade for about 1 hour. Before you cook the steak, scrape the marinade off of the meat and sprinkle with sugar on both sides.
Heat up the bbq and grill on high heat for about 5 minutes each side for medium rare. (It depends on the thickness of your steak and how you like your steak). Let the steak rest for about 5 minutes before cutting it. Cut the steak into thin strips, across the grain then toss the strips in the reserved marinade-lime mixture, or spread it on top like I did.
I love Mexican food; the bright, fresh, slightly spicy flavours...It's perfect for having a few friends over and enjoying some margaritas and beers on the deck (if we ever get summer). I know that the stuff I cook isn't exactly 'authentic' and the same goes for a lot of what you find in local restaurants. That being said, I'm looking forward to the opening of Tres Carnales Taqueria with their promise of authentic Mexican flavours.
Ok, I couldn't resist. My parents brought this little sombrero back from Los Cabos earlier this year...I know, I'm mean.
marinade recipe adapted from: More Best Recipes by Cook's Illustrated