To be fair, guacamole does not last long in Thathouse. I don't know that it's ever lasted more than two days. Mostly because we eat it nonstop. We put it on burgers, obviously, and chips, carrots, pita, apple, almost anything we can get our hands on. Which is not to deter the usual usage - atop perfectly cooked slices of steak resting in a warm corn tortilla - steak tacos!
The key is not to overcook your steak - steak tacos need not be relegated to overcooked leftovers, instead pick up a beautiful piece of sirloin and let the steak sing, covered with fresh onions, cilantro, salsa, and of course, who could forget, the guacamole!
And kids - don't forget a nice, icy cold beer to go with them - trust me.
- 1 chipotle pepper in adobo
- 1/2 cup orange juice
- 1/2 tsp cumin
- 1 garlic clove
- 1 cup cilantro, plus more for topping
- 1/2 lb sirloin steak
- 4 corn tortillas
- red onions, chopped
- 1 lime, cut into wedges
- Combine chipotle pepper, orange juice, cumin, garlic, and cilantro in a blender and puree.
- Place flank steak and marinade in ziplock and refrigerate 30 minutes.
- Remove steak from marinade, season with salt and pepper.
- Heat grill pan over high heat and cook steak 3-4 minutes per side.
- Heat tortillas until warm and pliable.
- Slice the steak into thin pieces and divide it among the tortillas.
- Top with guacamole, salsa, minced red onions, extra cilantro and a squirt of fresh lime juice