Ingredients
Grilled Vegetables and Guacamole
- 3 avocados (halved and pitted)
- ¼ cup of fresh cilantro (stems and leaves, finely diced)
- 1 jalapeño (seeded, finely diced)
- Fresh limes (2 to 3)
- 2 ears of corn (shucked)
- 1 large zucchini (sliced lengthwise)
- 2 large bell peppers (cored and halved)
- Extra-virgin live oil
- Salt and ground black pepper
Tacos
- Corn tortillas
- 1½ pounds grass-fed skirt or flank steak (about an inch thick)
Marinade for the steak
- 1 teaspoon grated lime zest plus 2 tablespoons lime juice
- ½ teaspoon grated orange zest plus ¼ cup freshly squeezed orange juice
- 2 tablespoons extra-virgin olive oil (plus more for grilling)
- 2 large garlic cloves
- 1½ tablespoons fresh oregano
- 1½ teaspoons ground cumin
- Sea salt and freshly ground black pepper
Instructions
- In a blender, combine the citrus zests and juice with the 2 tablespoons of olive oil, the garlic, oregano, cumin, 1¼ teaspoons salt and ½ teaspoon ground pepper and blend until smooth.
- In a glass or ceramic baking dish, pour all but ¼ cup of the marinade over the steak and turn to coat. Let stand for 15 minutes, or cover with plastic wrap and refrigerate for up to 24 hours.
- Prepare a gas or charcoal grill for direct cooking; the heat should be high on one side and medium on the other, with the rack about 4 inches from the flame. Have 2 platters handy; one so you can remove the vegetables as they begin to char, and another for the steak.
- Once you have the vegetables prepped, toss or rub them all with olive oil, and sprinkle with salt and pepper.
- On the hottest part of the grill, put the corn, bell peppers, and/or zucchini and char lightly, turning as necessary, for no more than 5 minutes. Transfer the vegetables to the platter as they finish cooking.
- Remove the steak from the marinade, letting the excess drip off. Season with salt and pepper and grill over medium/moderate heat, turning once, until lightly charred and/or an instant-read thermometer inserted in the thickest part registers 125°, 10 to 12 minutes. Transfer the steak to a carving board and let rest for 5 minutes. Thinly slice the meat against the grain and transfer to a platter with lime wedges. Drizzle with the reserved marinade.
- While the steak rests, prepare the vegetables for serving: Strip the corn kernels off the cob. Slice the zucchini, and peppers into thin strips
- Dress the zucchini, peppers, and corn with a little lime juice (about half a lime).
- For the guacamole: Halve the avocados, scoop out the flesh and gently mash, season, to taste, with sea salt, and juice from 1 to 2 limes, gently stir in the chopped cilantro and diced jalapeño pepper,.
- Warm the tortillas on the grill.
- Serve the steak with the grilled vegetables, guacamole, corn tortillas, lime wedges, and hot sauce.
Notes
Definitely plan ahead, and marinate that beef for at least a few hours. Do it in the morning before work, and then cooking time is very quick. Use whichever vegetables you prefer. I like corn, bell peppers, and zucchini because they grill so well. And, the guacamole takes all of 5 minutes to make.