Cinco de Mayo – a perfect time for my favorite flank steak tacos for the family and a margarita (or two) for the husband and I.
After a quick trip to the store to ensure that I had all of the necessary ingredients, I got the flank steak marinating last night in a wonderful mixture of cilantro, red onions, limes, garlic, and olive oil pureed together. This morning, I made my cilantro lime crema for the red cabbage slaw and just got all of the ingredients out to start chopping.
Now before I go on, I have to say that I just love wrapping things in tortillas because I can get my kids to eat things in them that they will not normally eat alone. Wonderful and strange (otherwise known as “healthy”) concoctions can be mixed together in a tortilla and my children will quickly gobble down their nicely wrapped packages, rarely taking the moment to check what is lurking under the folds. If, however, that same concoction were to sit in a pile on their plates sans the tortilla, my oldest would presume that I was surely playing a trick on him, and promptly push that pile off to the side as if it were meant for someone else.
This meal is a perfect example. Encased in those wonderful tortillas, will be loads of red cabbage (slathered in lime juice, cilantro, sour cream, and mayonnaise) mixed in with flank steak, red onions, and avocados. And they will eat every bite!
There is only one problem . . . I just opened the bag of organic corn tortillas that I bought yesterday afternoon and……they are full of MOLD!!!!!!! Am I ever kicking myself now for forgetting to place my order for the Gluten Free Sandwich Petals.
Now two things have stopped me from running out to get more. One, is the fact that I just plain do not want to get back in the car after being in and out of it ten times already today (it is in the 90’s here today- and that should say enough) . And two, I have already (on accident) consumed one margarita made with some very yummy fresh limes. I say ‘on accident’ because I was just trying to make sure that they were up to the husband’s standards (I guess I should probably not tell you that the hour hand has not quite reached the 5 yet, but I will take one for the team and risk judgement in order to get the point of my story across). So I am being responsible and, thus, not getting in the car to remedy our night of tacos without, well…. THE TACOS.
We are instead having flank steak, drizzled with the crema, topped with the cilantro puree, all the while laying on a bed of red cabbage coleslaw (slathered in the aforementioned crema) and some avocado slices on the side. Although it is still to-be-determined how much of the cabbage will be consumed by the kiddos, I will pretend I don’t care tonight (maybe my margaritas will help).
And because I did not think that the end result of our meal on the plate would be very photo worthy, I instead will leave you to come up with your own vision of what could have been from these wonderful fresh ingredients.
With all of this being said, I do want to make one thing clear. Mistakes happen in my kitchen – and they happen often! This blog will never be to tell you how perfect I am (because I am oh-so-far from it). Instead, it is to show you that you are not alone when things go awry in the quest to get a decent meal on the table!
On that note, however, I will post the recipe that has come to be a favorite in our house. And trust me, when you have all of the ingredients, these tacos really do turn out great!
So… as I tip a margarita to this recipe, I am going to call it a day and wish all of you a wonderful and happy Cinco De Mayo!!
Grilled Gluten Free Flank Steak Fajitas with Cilantro Lime Crema
For the Marinade:
2 pound flank steak
4 limes, juiced
6 cloves of garlic, or more if you’d like
1 medium jalapeno chili pepper, seeds removed (optional – I leave it out for the kid’s sake usually)
1 cup cilantro leaves
¾ cup olive oil
2 tablespoons Honey
½ teaspoon each sea salt and pepper, or more to taste
For the crema:
¼ cup mayonnaise (or Egg-Free alternative such as Organic Vegenaise)
3 tablespoons chopped fresh cilantro
1 lime, juiced (or more if you prefer)
1/8 teaspoon salt
1 teaspoon sugar
2 cups red cabbage, finely shredded (green will work too by the way – I just love red)
For the Tacos:
10-12 organic corn tortillas ** (or Corn-Free alternative such as Food for Life Brown Rice Tortillas)
2 avocados, thinly sliced
1 red onion, very finely sliced
Favorite salsa, if desired
1. Puree the fresh lime juice, garlic, jalapeno (if using), cilantro, olive oil, honey, and salt in food processor until fairly smooth. Place half of the marinade in a large re-sealable plastic bag with the flank steak. Marinade overnight in the fridge. Reserve the rest to use with the tacos later.
2. In a small bowl, mix together sour cream, mayo, cilantro, juice of the limes, salt, and sugar. Toss half of the mixture with the shredded cabbage in another bowl and then save the rest to top the tacos with. Place both bowls in fridge until ready to use.
3. When ready to cook, remove steak from fridge and let it sit at room temperature for about 20 minutes while you are preheating the grill.
4. Remove steak from marinade, sprinkle generously with coarse sea salt and pepper, and place on hot grill. Cook for 4 – 6 minutes on each side until medium-rare.
5. Let rest for ten minutes, then slice VERY thinly against the grain.
6. Assemble tacos with cabbage slaw, steak, avocado slices, red onion slices, a drizzle of the crema, and a spoonful of the reserved cilantro puree. Add some salsa and a squeeze of a lime wedge to top it all off for an extra zing, if you’d like.
**I prefer to try to go organic when it comes to corn since such a large percentage of our corn crops are Genetically Modified now. Plus, since corn can be iffy for some with Celiac Disease, I prefer to try and make sure that it is as close to the corn our ancestors remember, without any gene splicing added in.
For Egg-Free Version: Substitute Mayonnaise for egg-free alternative such as Organic Vegenaise
For Corn-Free Version: Substitute Corn Tortillas for brown rice tortillas such as Food for Life Brown Rice Tortillas