One of the perks of living on the left coast is the endless supply of taquerias. So I'd like to think with all of my hands-on research in the field of taco consumption, I have learned a thing or two. The perfect meal for having guests over, you can put out the fillings and let people assemble their own. Serve with a side of seasoned black beans, and you'll be in business. Of course a margarita or two also won't hurt.
1 lb flank steak
3-4 cloves garlic, minced
1 habanero pepper, finely chopped
2 tsp lime juice
½ tsp lime zest
2 tsp olive oil
About four or five hours before grilling time, place the steak in a Tupperware or large freezer bag, adding all remaining ingredients. Every couple of hours, agitate the meat to make sure it’s getting coated evenly.
Preheat grill to medium-high heat. Grill flank steak about 6 minutes on each side, uncovered. Let the flank steak rest 5 minutes before cutting into it. Meat should be slightly pink in the center.
Seasoned Black Beans
1 can black beans, rinsed and drained
¼ cup chopped onion
¼ tsp cumin
¼ tsp oregano
½ tsp kosher salt
1/3 cup fresh cilantro, coarsely chopped
Heat onion in a tsp olive oil for about 2 minutes. Add beans through salt, cook on medium/low heat until beans are warm. Add cilantro. Serve as a side, or as a topping for the tacos.
Making the tacos:
I used corn tortillas, heated in a skillet with cooking spray. Essential taco toppings include but are not limited to:
cheese ( I prefer cotija or Monterey Jack)
avocado or guacamole
Assemble and enjoy with a margarita and/or a cold beer.
Note to vegetarians: You can also use this marinade on thick slices of zucchini for grilled veggie tacos. And it’s a great way to get rid of your zucchini now that its probably taking over the fridge.