food: rob's steak tacos

These steak tacos are pretty much in my every-other-week menu plan. They are a-maz-ing. My hubby came up with this recipe a long time ago and perfected it over the course of several months. We LOVE this meal. The combination of fresh flavors is fabulous and so, so good.

Rob's Steak Tacos

Meat

1.5-2 lbs skirt steak (or flank steak)

1 Tbsp. seasoned pepper

1/2 tsp. garlic salt

1 Tbsp. cayenne pepper

1 tsp. red pepper flakes

2 cloves garlic, minced

Juice of 2-3 limes

1 cup red onion, diced into small pieces

3/4 cup extra virgin olive oil (enough to coat the meat)

Red Onion Topping

1 large red onion, diced into small pieces

2 Tbsp. fresh cilatro, chopped

Juice from 1-2 limes, fresh squeezed

Salt, to taste (we use about 1/4 tsp.)

6-inch yellow corn tortillas (or flour)

2-4 Tbsp. extra virgin olive oil

Shredded Monterey Jack or cheddar cheese

Chopped fresh cilantro

Place all ingredients for the meat except meat in a ziploc bag and toss to mix. Add steak and toss to coat evenly. Let marinate in the refrigerator for 12-24 hours.

Grill to desired temperature. Let meat rest 10 minutes before slicing. Slice meat into 1/4" thick slices and cut to desired length (we usually make ours about 1" in length).

Place red onion topping ingredients in a bowl and mix well. Store in the refrigerator while steak is on the grill.

To prepare tortillas, heat 1 Tbsp. of olive oil at a time in a small skillet over medium heat. Quickly "fry" tortillas so they are warm, but NOT crispy. You still want them to bend and make your taco :) Add more olive oil as needed while you are preparing tortillas. Store heated tortillas in a tortilla warmer.

To build the tacos, put desired amount of meat on the hot tortilla, top with desired amount of red onion topping, cheese and cilantro. Serve with fresh-made guacamole, tortilla chips, and homemade refried beans. Enjoy!