Steak Tacos Recipe
- 2 lb. skirt steak or chuck
- 1 orange juiced, ~1/2 cup
- 2 limes juiced, ~1/4 cup
- 1/4 cup olive oil
- 1/4 cup agave honey, or brown sugar
- 6 cloves garlic minced
- 1 tbsp dried oregano
- 1 tbsp chili powder
- 1/4 tsp kosher salt
Pico de Gallo Salsa
- 1 large tomato diced
- 1/2 red onion diced
- 1 jalapeño finely diced, seeds removed for a milder salsa
- 1 lime juiced
- 1 tbsp olive oil
- salt and pepper to taste
- flour or corn tortillas heated just before serving
- 2 avocados sliced (or smashed if fancy looks don’t matter to you)
- 1/4 purple cabbage shredded or very thinly sliced
- limes cut in wedges, for serving
- Salsa: Mix ingredients in a bowl. Set aside. Can be made a day in advance.
- Marinade the steak in the refrigerator 20 minutes to overnight in the orange juice, lime juice, olive oil, agave, minced garlic, oregano, chili powder, and salt. Take it out of the refrigerator 20-30 minutes before you cook it.
- Pour the juices from the marinade in a saucepan. Bring to boil, lower to a simmer, and reduce the marinade by half. Takes 10-15 minutes. You can cook your steak in the meantime.
- Turn your broiler on high. Let it heat for one minute after the flame comes on. Next, put your skirt steak in the oven and cook it for five minutes. Then, remove the steak from the oven. Leave the oven on, and the oven door open. Flip the steak over. Put back into the oven. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.
- Grill for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes.
- Cook over medium heat for 3-5 minutes per side. Cook the steak until the internal temperature reads ~135 for medium-rare. This should take another four or five minutes. (See photo 1 below.) I use a cast-iron pan.
- Let rest 5-10 minutes before slicing against the grain and serving.
- Assemble your tacos with the cabbage on the bottom, then the steak, and top with the salsa. A squeeze of lime makes it just right. Drizzle the reduced sauce on top.
Coffee roasted carrots
- 1 1/2 pounds multicolored medium carrots, trimmed and peeled (halved lengthwise, if large )
- 1 tablespoon olive oil
- 3/4 teaspoon instant coffee granules, crushed
- 1/2 teaspoon kosher salt
- 1/2 teaspoon light brown sugar
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon fennel pollen (optional)
- 2 tablespoons chopped fresh parsley
- 1 teaspoon lemon zest
- Preheat the oven to 425°F.
- Toss carrots with oil, coffee, salt, sugar, pepper, and, if desired, fennel pollen.
- Arrange in an even layer on a rimmed baking sheet.
- Roast at 425°F until browned and tender, 20 to 25 minutes, stirring halfway through cooking.
- Transfer to a platter, and sprinkle with parsley and lemon zest.
My Mom’s Incredible Baking Powder Biscuits
- 2 Cups All-purpose flour
- 1 Cup Milk
- 1/2 Cup Cold butter (1 stick)
- 1 Tablespoon Baking Powder
- Pinch Salt
- Preheat oven to 375F
- Place the flour, baking powder, and salt into a large bowl and mix to combine
- Cut the butter into small pieces into the flour mixture
- Using your hands, mix the butter into the flour until the mixture looks like pea-sized crumbs
- Add the milk and stir lightly until mixture forms a sticky dough
- Turn dough out onto a floured surface and pat down to 1/2-inch thick
- Cut biscuits out of the dough with glass and place on buttered baking sheet
- Bake at 375F for around 20 minutes or until golden brown.
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