Flank Steak Taco’s with a Tangy Avocado Sauce

I love taco night because it’s one of the quickest dinner ideas when you’re tired and need to get dinner on the table…. And because I love taco’s. Also, flank steaks are so large that in my tiny family, they feed us for days… I suggest if you’re not serving at least 4 to 5 people these taco’s, use the left overs in a stir fry. I used them in my other recipe Sticky & Sweet Pork Noodle Bowl. Obviously I just replaced the pork with the steak. Or, use it in Philly cheese steak sandwiches. mmmm. It’s a great way to use up the left overs instead of leaving them in the fridge to throw away later.

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Ingredients: (makes about 10-12 taco’s)

  • 1 Flank steak, pounded to the same thickness
  • Pickled jalapenos
  • 10-12 corn or flour tortillas

Steak Rub:

  • 1/2 TBSP each: smoked paprika, chili powder, oregano, thyme, garlic powder, coriander
  • salt and pepper to taste

Avocado Sauce:

  • 1C Cilantro, rough chopped (doesn’t matter if there’s stems in there.)
  • 1 avocado, halved and divided
  • 2 small limes or 1 large lime, zested and juiced
  • 1 TBSP honey
  • 4 TBSP plain full fat greek yogurt
  • salt and pepper to taste

Directions:

  1. Heat your outdoor grill to medium heat.
  2. Mix all of your steak rub ingredients together in a small bowl, then rub generously over all sides of your flank steak.
  3. Put your steak on the grill and cook on one side for about 5-7 minutes and then flip and continue cooking for another 5-7 minutes, or until a meat thermometer reads 125F.
  4. Once your steak reads 125F, remove it from the grill to a cutting board and cover it with tin foil and let it rest.
  5. While your steak is resting, take out a blender or food processor. Add all sauce ingredients. blend until a chunky smooth consistency. This is going to be a thicker sauce. If you need, feel free to add oil to thin it out a bit.
  6. Assemble your taco’s and garnish with pickled jalapeños and the other half of the avocado that wasn’t used in the sauce.

Cardamon rice + Chili Beef

The beef cooked with this rice dish is a straight copy from Chef Ramsays “Great escape” cook book. It’s a great one, I suggest you get that book!! the rice is just something I thought to make with it. And it is sure delicious. Packed with flavour.

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Ingredients:

-chef ramsays chili beef from “the great escape”

-1.5c long grain rice (basmatie or jasmine)

-3c chicken broth

-4 cardamon pods, crush them so the seeds can fall out. keep the pods.

-1 heaping tsp coriander

-1 tsp red pepper flakes

-1/2 a lime, juiced – keep the juiced lime half for cooking

-salt and pepper to taste

-In a medium to large sauce pan over med-high, add your chicken broth. Once the chicken broth is warmed, add your cardamon seeds and pods, coriander, red pepper flakes, lime juice and lime half, salt and pepper. Whisk, and bring to a boil. once it has been brought to a boil, reduce heat to low, and simmer for 15 minutes to let the flavours meld together. once that is complete, cook your rice in the broth according to package directions. I cheat by using a rice cooker 😉


Fresh Dill and cucumber salad!

In the mood for cucumbers? I love light salads in the summer! There’s nothing better than fresh garden veggies and herbs to make a delicious side to a meal.

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Ingredients: (serves 4)

  • 2 English cucumbers, diced
  • 1/2c dill, rough chopped
  • 1/2c green onion, thinly sliced
  • 1/4c mint, rough chopped
  • 3 tbsp fresh squeezed lemon juice
  • 1 tbsp EVOO
  • 1 tbsp white balsamic vinegar
  • 1 tbsp honey
  • sea salt and fresh ground pepper to taste

Directions:

  1. Add all of your ingredients to a bowl, toss and serve with Greek Chicken Skewers with Tzatziki