Steak tacos with avocado, scallions and carrots
This recipe turns outdoor dining into a delicious fiesta.
Photo by Karen Hermann
SERVES 4–6
Pico de gallo
2 cups diced fresh tomatoes
¼ white onion, diced
¼ cup fresh chopped cilantro
1 small jalapeno pepper, seeded and minced
2 tablespoons fresh squeezed lime juice
2 garlic cloves, minced
Kosher salt
Steak
½ cup Worcestershire sauce
½ cup fresh squeezed orange juice
¼ cup fresh squeezed lime juice
Zest of 1 lime
¼ cup chopped yellow onions
3 garlic cloves, crushed
½ teaspoon red pepper flakes
2 pounds skirt steak, or flank steak
2 tablespoons steak rub (your favorite)
1 tablespoon olive oil
Vegetables
2 tablespoons garlic olive oil
3 carrots, peeled and cut into ¼-inch-by-3-inch-long sticks
3 bunches scallions, trimmed
1 tablespoon unsalted butter
1 tablespoon tamari sauce
½ teaspoon sugar
Corn tortillas, warmed
2 avocados, sliced into 8 wedges each
Lime wedges, for garnish
In a medium bowl, combine tomatoes, onion, cilantro, jalapeno, lime juice and garlic. Season with salt, to taste. Cover and refrigerate until ready to use. Can be made up to two days ahead.
In a large zip-close plastic bag, combine Worcestershire sauce, orange juice, lime juice, zest, onions, garlic and crushed pepper. Add steak, seal bag and turn several times to coat steak completely. Place bag in a large bowl and refrigerate for 2 hours.
Preheat grill to medium-high; oil grate. Remove steak from marinade and discard any remaining marinade. Pat steak dry and let come to room temperature. Season steak liberally with rub and oil, and grill 3–4 minutes on each side. Let rest 10 minutes before slicing thinly against the grain. Keep warm.
In a cast-iron skillet placed on the hot grill, heat oil. Add carrots and saute for 1 minute. Add scallions and saute until tender, 3–4 minutes. Add butter, tamari and sugar and cook 30 seconds more until butter is melted. Remove from grill.
Onto warm tortillas, divide steak, sauteed vegetables and avocado wedges. Serve with pico de gallo and garnish with lime wedges.
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