Wednesday, March 30, 2011

Steak and Asparagus Tacos with Hot and Sweet Cilantro Sauce

My hubby created this dish tonight and it was delish.  He was inspired by what we had in the fridge, imagine that.  So often when I can't come up with an idea for dinner I just stand and stare in the pantry or fridge or start with a particular item we need to eat up and go from there.  I accidentally bought more asparagus before we'd even eaten what we already had so he came up with these tacos.  We don't eat much beef (as I'm sure you gathered from reading our blog) but every once in awhile we enjoy it.  He sliced the meat up thinly and added a small amount but it was packed with flavor and his hot and sweet cilantro sauce was completely made up and an oh so tasty compliment to the fresh grilled asparagus.  Enjoy!

Recipe: serves 4 (2 tacos each)
8 medium size tortillas (use gluten free brown rice tortillas for GF)
1 lb Beef top loin steak (New York) thin cut
1 bunch of asparagus
4 scallions
2 tbsp chopped cilantro
1 lime
2 tbsp olive oil
1/4 tsp garlic powder
1/4 tsp cumin

1. Fire up the grill on medium high heat (we used our cast iron grill pan inside). Clean and break the stems of the asparagus. Clean and trim the roots (tip of white end) from the scallions (leave the rest whole). Place both veggies in a bowl or dish and drizzle with olive oil. Add a pinch of salt and pepper. Add 1/8 tsp of garlic powder. Mix together gently with your hands.  Grill veggies for 5-10 minutes or until faint grill marks appear and they are cooked al dente, set aside and cover.

2. Season both sides of the steaks with a pinch of salt and pepper, 1/4 tsp cumin and 1/8 tsp garlic powder. Rub in to ensure it sticks.  Grill steak about 3 minutes per side or until preferred doneness, set aside and cover.

3. Warm tortillas.  Assemble tacos with a lot of veggies, a little beef and Hot and Sweet Cilantro sauce (recipe below) to taste and serve up with some fresh guacamole and a lime wedge.

Hot and Sweet Cilantro Sauce

Hot and Sweet Cilantro Sauce Recipe:
1 tbsp unsalted butter
1/4 cup agave nectar
1 tbsp hot sauce (or to taste)
1/4 - 1/2 tsp salt (taste)
1 tsp potato starch (or All Purpose flour)
1/2 cup cilantro (minced very finely or juiced)

Melt butter in sauce pan over medium-high heat. Remove from heat just as it starts to lightly brown. Allow to cool for 3 minutes and then add the rest of the ingredients and whisk together.

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