Last week I was in Cincinnati for work and ate in Over-the-Rhine at a taco restaurant called Bakersfield. I had not had tacos in a long time and the Bakersfield ones were great. The restaurant had tasty combinations with lots of interesting toppings, and it inspired me to try my hand at tacos too. KT was in town this weekend and I proposed steak tacos. We bought a rib steak and created a marinade. To spice up our taco toppings we pickled onions and made our own salsa too. We served the tacos with the onions, salsa, homemade guacamole, sour cream, tomatoes, lettuce, and habanero cheese. The results were spectacular.
- rib steak, skirt steak, or flank steak.
- 1/3 - 1/2 c. olive oil
- 1 tbsp. fresh squeeze lime juice
- 3 garlic cloves, roughly cut
- 1 jalapeno pepper (optional, we had it lying around)
- 2 tsp. honey
- 1/2 c. of cilantro
- 1 tsp. red pepper flakes
- 1 tsp. of cayenne pepper
- 1/2 tsp. cumin
- black pepper and salt.
Process all the ingredients together in a food processor or blender. Place the steak in a pyrex bowl and pour marinade over it. Leave the steak to marinate for a few hours (we left ours for five).
When you are ready to eat it heat up a grill pan on the stove and cook the steak to your preferred doneness. We cooked ours until it was medium, about 8 minutes a side. Cooking times will depend on how you like to eat your meat, but also on how thick your cut is. You can use a meat thermometer to help you out and cooking temperatures can be found here.
This salsa is super easy to make, we served it at a party and it was a big hit. I'm never going to buy salsa again.
- 5 plum tomatoes
- 10 green onions (green part of onion removed)
- 2 jalapeno peppers
- 1/2 c. cilantro
- lime juice from 2-3 limes
- 2 tbsp. hot pepper sauce
- 1 tsp. garlic powder
- 1 tsp. black pepper
- salt to taste
Add all ingredients in a food processor and process until finely chopped. Serve on tacos or with chips.
Quick Pickled Onions
I found a recipe on Bon Appetit for pickling onions that took no time at all to make. All you need is an hour and you can entirely transform your onions from boring ingredient into a flavorful one. The onions are tart and don't leave you with any red onion breath after eating them, plus after pickling they are a fun, bright pink. The recipe filled two pint-sized ball jars, so I have lots of pickled onions waiting to be added to future sandwiches. Now that I know how easy it is I have already started looking at other pickling recipes, like this one here.
- 1 c. apple cider vinegar
- 2 tbsp. sugar
- 1.5 tsp kosher salt
- 1 large red onion, thinly sliced
- two cups water
- two ball jars (pint size)
Slice the onion very thinly and place the slices in the Ball jars. Whisk the vinegar, water, sugar, and salt in a small bowl until the sugar and salt dissolve. Pour the pickling liquid over the onions and fill to top of the jars. Leave the onions for at least one hour (or up to two weeks) and then serve.