I haven’t eaten red meat in almost two months! I haven’t been craving it at all, but this recipe sounds good to me. Besides that, we haven’t had a taco night in months, so I know my son will be happy. I’ll serve this with baked brown rice and black beans doctored up with some onion, cilantro and jalapeno.

Verdict: Yum! This was really good. Next time, I’ll make sure to start marinating the steak sooner than I did today (only about 3 hours). The avocado dressing was really good, and will get even better as it sits. Today I tried some of it on this red lentil soup and it complimented the flavors so well. I plan on using the leftovers for sandwiches, salads or as a dip for veggies. Thanks for reading, enjoy!

Flank Steak Tacos – adapted from Love at First Bite
For the Marinade:

• 1 pound flank steak (or skirt steak)
• 2 cloves garlic, minced
• juice of 1 lime
• 1 teaspoon cumin
• 1 teaspoon smoked paprika
• 1 teaspoon sea salt
• 1/2 jalapeno (seeds and all), chopped
• 1/2 cup fresh cilantro, chopped
• 2 tablespoons vegetable oil, or olive oil

For Avocado Dressing:

• 2 avocados, seeds and skin removed
• zest and juice of 1 lime
• 1 small clove garlic
• pinch of salt and pepper
• 1 teaspoon honey
• 1/2 jalapeno, seeds removed
• 1/4 cup cilantro
• 2 tablespoons white wine vinegar
• 1/4 cup extra virgin olive oil

Serve with:
Corn tortillas, feta cheese, shredded cabbage, cilantro, and lime wedges

In a ziplock bag or glass container, add all ingredients for the marinade, plus the steak. Marinate the meat at least 30 minutes, and up to 6 hours. In the meantime make the dressing.

In a food processor or blender, add all ingredients for the dressing and pulse until smooth and creamy. Put in a sealed container or jar, and place in fridge to let the flavors mix.

Heat a grill, or grill pan to high heat. Grill the steak for a couple of minutes on each side, until steak is seared on the outside and pink in the middle. It will take anywhere from 5-10 minutes depending on the thickness of your steak. Take off the heat and let rest for 5-10 minutes before you slice it (make sure to slice against the grain).

Serve the meat in a corn tortilla (for gluten-free, or whole wheat if you prefer), and top with crumbled feta cheese, lettuce or cabbage, lime juice, cilantro, and avocado dressing.