Thursday, March 15, 2012

Tacos: No Shell!

There is no bad time for a taco, seriously. Fish tacos, chicken tacos, steak tacos, pork tacos. I could go on!

Eventually, you run out of tortillas. Or get a tortilla belly. Then what to do?

Make a main dish with taco toppings!

Tonight we had Steak with Pico de Gallo. I am a HUGE fan of top sirloin steaks. They are relatively thin, but Publix usually has them (large enough to feed two) for $3-$4! I could happily eat steak every night of the week, and with these cuts it wouldn't be to far-fetched. And, depending on how done you like your steak, they are extremely quick to make.

Steak  with Pico de Gallo

Steak with Pico de Gallo

Top Round Sirloin
1/2 Roma Tomato, small dice
1/2 small Onion, small dice
2 Tbs chopped Cilantro
dash of Salt
1 Tbs Vegetable Oil

Let the steak come to room temperature, rub both sides with a little salt and oil. Sear in skillet on medium high heat about 3 minutes, flip and continue to cook an additional 3 to 5 minutes for rare to medium rare. Add on an additional 2 to 5 minutes for medium to well.

For the Pico: combine the tomato, onion and cilantro. Salt lightly and allow to rest! Give the flavors time to combine, it makes a difference! You can also make a maitre d' butter using your favorite hot sauce and some additional cilantro. All the flavors of your favorite taco in steak form!

For a side dish, combine a can of Black Beans in seasoned sauce, 1/2 cup corn (off the cob, or pre-cooked), 1/2 diced small Onion, 2 Tbs chopped cilantro, 1/2 tsp Garlic Salt. Simmer for 10 minutes on low heat to soften the onion and heat through.

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