I was planning to put together a salad for dinner on Wednesday after a long day, but when I looked around I had all the ingredients for tacos and that inspired both dinner that night and tonight’s recipe exchange.
For my tacos that night, I used homemade fajita seasoning (recipe for seasoning and fajitas here) instead of packaged taco seasoning. The recipe makes a lot, so I always have some on hand.
On the taco front, not to be missed are JeffreyW’s awesome Fish Tacos (pictured above, recipe and photo directions here).
The Dinner Menu was a given, since Olathe Sweet Corn finally arrived in stores. This menu was also the first one I put together many years ago, because it was and still is, a summer staple. Menu, recipes and shopping lists here.
For the pet lovers, here’s Bixby awaiting our lunch guests and a bonus Greek Pasta Recipe.
With that I leave you to the comments. Tacos, burritos or fajitas, what’s your favorite? And what’s on your weekend menu as we move into the last month of summer?
Now for the featured recipe:
Grilled Herbed Steak for Tacos or Burritos
Notes: Serve with either corn or flour tortillas and stuff with fresh garden items, such as tomatoes, lettuce, diced zucchini, grilled corn, and top with Fresh Garden Salsa (recipe here). And if you don’t like cilantro, there are alternatives offered at the bottom of the recipe.
- 1/2 cup packed fresh cilantro leaves*
- 3 tsp crushed garlic
- 3 green onions
- 1 medium jalapeno, quartered – remove veins and seeds for milder, otherwise, use it all
- 1/2 tsp ground cumin
- 1/4 cup vegetable oil
- 2 tbsp butter
- 1 tbsp fresh limejuice
Pulse in a food processor or blender, cilantro, garlic, scallions, jalapeño, and cumin until finely chopped. Add oil and process until mixture is smooth and resembles pesto. Transfer 2 tbsps of the herb paste to medium bowl; whisk in lime juice and set aside.
- 2 lbs flank steak – cut lengthwise (with grain) into 4 equal pieces (cooks quicker this way)
- 1-1/2 tsp salt
- 1/2 tsp granulated sugar
- 1/2 tsp ground black pepper
- 2 tbsp vegetable oil
Using dinner fork or tenderizer, poke each piece of steak 10 to 12 times on each side. Place in large baking dish; rub all sides of steak pieces with salt and then coat with remaining herb paste. Cover with plastic wrap and refrigerate at least 30 minutes or up to 1 hour. Remove from the refrigerator 5-10 minutes before cooking.
To cook: Scrape excess herb paste off steak and sprinkle all sides of pieces evenly with sugar and pepper. Sear steak pieces on the grill for 3 minutes, then turn and grill the other side for 3 minutes. Continue to cook (don’t turn more than one more time) until internal temperature registers 125 to 130 degrees, usually an additional 2 to 7 minutes. Transfer steak to cutting board and let rest 5 minutes.
To Serve: Using a carving knife, slice steak pieces across grain into 1/8-inch-thick pieces. Transfer sliced steak to bowl with herb paste-limejuice mixture and toss to coat. Season with salt and pepper if needed. Serve with tortillas and choice of vegetables, shredded cheese and salsa, etc. Garnish with additional limejuice if desired.
*If you don’t like cilantro, you can substitute celery leaves or fresh basil, or try a mixture of both.
That’s if for this week, have a terrific weekend – TaMara