Steak Tacos

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Steak Tacos

Steak tacos with avocado, red onion, cilantro, and queso fresco make a great summer dinner!

Ingredients

  

• 1 1/2 pounds flank steak
• Juice of 2 large limes
• Zest of 1 large lime
• 2 teaspoons kosher salt
• 1/2 teaspoon black pepper
• 1 teaspoon granulated sugar
• 1/2 teaspoon chili powder
• 1/2 teaspoon cumin
• 1/2 teaspoon paprika 
• 1/2 teaspoon garlic powder
• 1/2 teaspoon dried oregano  
• 1/8 teaspoon ground cinnamon 
• Olive oil, for grill
• Corn tortillas
• 1/2 small red onion chopped
• 1 large avocado sliced
• 1/3 cup queso fresco
• Chopped cilantro, for serving
• Chimichurri sauce, for serving
• Lime wedges, for serving

Instructions

 

• Place the flank steak in a 9×13 pan. Pour lime juice over the steak and let marinate for 30 minutes, at room temperature.
• Meanwhile, in a small bowl, combine lime zest, salt, sugar, pepper, chili powder, cumin, paprika, garlic powder, oregano, and cinnamon.
• Rub both sides of the steak with the spice mixture, pressing with your fingers to help the rub adhere to the meat.
• Preheat grill to high heat. Lightly coat a paper towel with oil and, holding it with long tongs, carefully rub the oiled towel over the grill rack. Place steak directly on the grill and cook for 5 minutes on each side. Remove from grill and let the steak rest on a cutting board, covered with foil, for 10 minutes.
  
  
  • While the steak is resting, warm the corn tortillas on the grill or use a gas flame to char them slightly.
  • Cut the steak into strips, against the grain. Place steak strips in the corn tortillas and top with red onion, avocado, cilantro, and queso fresco. Drizzle with chimichurri, if desired. Squeeze with lime juice, if desired. Serve warm.

Cilantro and lime dressing

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1. Cilantro is the star of the show. It makes the dressing super fresh and green.
2. Garlic adds a little bite.
3. Lime juice makes it tangy.
4. Maple syrup or honey calms and balances the sharp, tangy flavors.
5. Ground coriander is one of my go-to ingredients when I’m using cilantro & lime, and it gives this dressing extra depth of flavor.
6. Sea salt makes the flavors pop.
7. And extra-virgin olive oil adds richness and ties it all together.

Put in food processor and blend. 

Chicken Pho

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Ingredients

CHARRED AROMATICS:

• ▢ 1 tbsp oil , vegetable or canola (or other plain oil)
• ▢ 2 onions , halved (skin on fine)
• ▢ 5cm/ 2" piece of ginger , sliced 0.75cm / 1/3" thick (unpeeled)

PHO SOUP BROTH:

• ▢ 2 litres / 2 quarts water
• ▢ 1.5 kg / 3 lb chicken thighs, bone in skin on (Note 1)
• ▢ 1 small bunch coriander/cilantro (Note 2)
• ▢ 5 star anise pods (was short in photo & video!)
• ▢ 1 cinnamon stick
• ▢ 4 cloves
• ▢ 2 tsp fennel seeds
• ▢ 2 tsp coriander seeds
• ▢ 8 tsp fish sauce
• ▢ 6 tsp white sugar
• ▢ 3/4 tsp salt (Cooking/kosher salt, or 1/2 tsp table salt)

NOODLE BOWLS:

• ▢ 360g / 13 oz dried rice noodles , thin flat (or 600g fresh)
• ▢ 2 green onions stems , finely sliced

TOPPINGS - HELP YOURSELF

• ▢ 3 cups bean sprouts (Note 3)
• ▢ 1 small bunch EACH Thai Basil, min, coriander/cilantro (Note 4)
• ▢ 2 limes , cut into 4 wedges
• ▢ Hoisin sauce
• ▢ Sriracha
• ▢ Red chillies , finely sliced (optional)

Caesar salad

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Ingredients

6 Servings

DRESSING:

6

anchovy fillets packed in oil, drained

1

small garlic clove

Kosher salt

2

large egg yolks

2

tablespoons fresh lemon juice, plus more

¾

teaspoon Dijon mustard

2

tablespoons olive oil

½

cup vegetable oil

3

tablespoons finely grated Parmesan

Freshly ground black pepper

CROUTONS:

3

cups torn 1" pieces country bread, with crusts

3

tablespoons olive oil

ASSEMBLY:

3

romaine hearts, leaves separated

Parmesan, for serving

Preparation

1. DRESSING:

   Step 1

   Chop together anchovy fillets, garlic, and pinch of salt. Use the side of a knife blade to mash into a paste, then scrape into a medium bowl. Whisk in egg yolks, 2 Tbsp. lemon juice, and mustard. Adding drop by drop to start, gradually whisk in olive oil, then vegetable oil; whisk until dressing is thick and glossy. Whisk in Parmesan. Season with salt, pepper, and more lemon juice, if desired.

   DO AHEAD: Can be made 1 day ahead.

2. CROUTONS:

   Step 2

   Preheat oven to 375°. Toss bread with olive oil on a baking sheet; season with salt and pepper. Bake, tossing occasionally, until golden, 10–15 minutes.

3. ASSEMBLY:

   Step 3

   Place whole romaine leaves (for the ideal mix of crispness, surface area, and structure) in a large bowl. Use a vegetable peeler to thinly shave a modest amount of Parmesan (a mound of grated Parmesan may look impressive, but all that clumpy cheese mutes the dressing). Use your hands to gently toss together the lettuce, croutons, and dressing. Top with the shaved Parm.