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
2 tbsp chopped cilantro
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.