Spring is in the air and The Basil Bee got a new look!
The Basil Bee is back and long overdue on recent posts- not that I've been on vacation or anything, more like just busy with life, work, and everything else in between, but no excuse. In the interim, I've been cooking up a storm and trying new things, just forgot to post and take pictures. I have so much to catch up on with you all, but I'm back and ready to blog!
It's officially the first day of Spring, however, we are waiting for somewhat of a snowstorm coming our way - crazy right? However, after redecorating my house with some 'spring like decor' i felt that I needed to have something festive and colorful last night for dinner. We don't often stay home on Saturday nights and cook dinner, but my hubby was home and I wanted to cook up something new and tasty!
Curtis Stone was on @RachaelRayShow the other day and featured Curtis Stone's recipe for Stone Grilled Chili-rubbed flank steaks tacos and I decided to use that as my base with a few modifications. I picked up some sweet jersey corn in the produce section, made some rice, and I whipped up a quick avocado creme sauce for the tacos too! If you're in and around South Jersey, I picked up all my items at Rastelli Food Market for this recipe-such a great store! It was a bit chilly out last night too, so I decided to use my grill pan on the stove to cook the steaks. Happy taco'ing!
Grilled Chili-Rubbed Flank Steak Tacos Ingredients:
For the Steaks:
- 1 tablespoon chili powder
- 2 teaspoons ground cumin
- 2 teaspoons garlic powder
- 1 1/2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- Two 16-ounce flank steaks
- 1 1/2 tablespoons extra-virgin olive oil
- 1 pack of Confetti Slaw (found in your grocer- made my Eat Smart which includes green cabbage, broccoli, carrots, red cabbage.) If you can't find, just use what Curtis Stone's recipe calls for -1/2 head Napa cabbage, halved lengthwise and shredded crosswise (about 3 cups)
- 1/2 red onion, chopped
- 1 large carrot, grated
- 8 scallions (white and green parts), thinly sliced on a sharp diagonal
- 1/2 cup lightly packed fresh cilantro sprigs
- Twelve 6-inch flour tortillas (I used El Paso tortillas)
- Salsa (store bought or homemade- I used Tostitos Cantina Roasted Garlic).
- Sweet Jersey corn
- rice (cook to package directions)
- half of an avocado, diced
- 1/2 cup sour cream
- Salt n Pepper
- Heat a large pot with salted water and once comes to a boil, throw in the corn and cook until done. Season with Salt n Pepper.
- To prepare the steaks: In a small bowl, mix the chili powder, cumin, garlic powder, salt, and pepper to blend. Generously sprinkle 4 teaspoons of the spice mixture all over each steak and coat with some EVOO; reserve any remaining spice mixture for another use.
- Cover the steaks and refrigerate for at least 2 hours.
- Prepare your outside grill or grill pan for medium-high heat and grill until they are brown on both sides and cooked to the desired doneness, about 4 minutes per side for medium-rare.
- Transfer the steaks to a carving board and let rest for 5 minutes covered with foil.
- Meanwhile, prepare the tacos: In a large bowl, toss the confetti slaw, carrots, red onion, scallions, and cilantro together, set aside.
- Place diced avocado, sour cream, S & P in a food mixer and mix until smooth and creamy. I actually threw mine in my Nutribullet and came out great and super quick!
- Heat the tortillas wrapped in foil in the oven at 350 for 7 minutes or you can throw on the grill, turning occasionally, for about 1 minute, or until hot.
- Transfer to a serving bowl and cover to keep warm.
- Time to eat! Cut the steak across the grain into 1/4-inch-thick slices. Transfer the steak slices and any carving juices to a platter. Serve the steak with tortillas, cabbage mixture, avocados, limes, and avocado creme sauce.
- Bring to table, build your tacos, indulge, and enjoy! Pour some wine or favorite cocktail and that's one colorful, tasty Saturday night dinner!