Make the cream sauce in the morning and refrigerate. Marinate the steak, up to 2 hours before grilling. While the steak is marinating, make the salsa. When it's time to grill the steaks, you only have to brown the tortillas and then assemble the tacos.
1½ to 2 lbs flank or skirt steak
1½ to 2 lbs flank or skirt steak
Marinade
3 T Southwest seasoning or Mexican seasoning
2 T honey
2 T extra-light olive oil or grape seed oil
2 cloves garlic, pushed through a garlic press
2 T Tequila (optional)
Juice of 1 lime
Juice of 1 small orange
Place the above marinade ingredients in a large zippered plastic bag.
Pat steak dry with paper towels, then place in the bag, squeeze out most of the air and swish around to coat the steak evenly with the marinade.
Refrigerate 2 to 4 hours.
Salsa Fresca
4 ripe tomatoes, finely chopped
½ small red onion, finely chopped
3 cloves garlic, minced
1 Jalapeño pepper, seeded and minced
½ bunch cilantro leaves, chopped
Zest and juice of one lime
2 T extra-virgin olive oil
2 scallions, finely chopped
Sea salt, to taste
Mix all together, cover and store at room temperature 1 to 2 hours before serving.
Chipotle Cream Sauce
¾ cup sour cream or plain Greek yogurt
1 clove garlic, pushed through a garlic press
½ t ground cumin
1 to 2 T adobo sauce (from a can of chipotle chilies with adobo sauce)
Mix all together, cover and refrigerate until ready to serve.
Put the rest of the chipotle chilies and adobo sauce in a container and freeze for another recipe.
8 flour tortillas
2 avocados, sliced
Cilantro leaves, for serving
Lime wedges
Remove steak from refrigerator while preparing grill, to let come to room temperature.
Grill steak for about 5 to 7 minutes on each side.
Transfer to a cutting board and let rest for 5 minutes, then cut into small cubes.
Brown tortillas on each side, in a cast iron skillet.
Place meat in center of tortilla, add some salsa, cream sauce and a couple slices of avocado.
Serve with a few cilantro leaves and lime wedges.
Serves 4
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