I do enjoy a good burger on the grill with a hefty serving of veggies. That is probably the more typical Memorial Day fare enjoyed at BBQs all over the country. This year, I’m trying a different cookout meal: tacos!
This recipe is great for enjoying a local, grass-fed steak while stretching the portions to feed more people. There is ethical and sustainable beef available in Western PA, including from Pasture Perfect and Burns Angus Farm. Many local stores, like Naturally Sorgel’s, Marty’s Market, and the East End Food Co-op carry local meats as well. The recipe calls for four hours of marinating time, so plan ahead.
Skirt Steak Tacos with Grilled Veggies
2 garlic cloves, peeled and coarsely chopped
1 tsp. cumin
1/2 tsp. oregano
1/4 tsp. cayenne
1/4 tsp. paprika
1/4 tsp. sea salt
1/8 tsp. black pepper
Juice of 2 limes
¼ cup olive oil
a handful of cilantro leaves with stems, coarsely chopped
1.5 lbs. skirt steak--flank steak could work, too
bell peppers, quartered
red onion, quartered
salt and pepper, to taste
wood skewers, soaked in water for 5 minutes
Place all marinade ingredients in a food processor or blender. Process until smooth.
(Alternatively, finely chop garlic and cilantro and mix in a bowl with the other ingredients.)
Place steak in a shallow dish and pour marinade on both sides of meat.
Allow the marinating steak to sit in the fridge for about 4 hours.
While the meat is marinating, prep all veggies. The taco toppings can be prepped and stored in the fridge until serving time.
The grilled veggies on the skewers should be prepped immediately before pre-heating the grill.
After 4 hours of marinating, take the steak out of fridge and pre-heat the grill.
Cook the steak to your liking. It should take about 4-6 minutes per side on a medium-heat grill.
To assemble, top tacos with your choice of veggies. Serve with the grilled vegetable skewers on the side.
*Check out more recipes from Marisa at Mindful Slices.