On most Summer Sunday’s I am usually finishing up a home project, packing a bag for the pool or committed to attending a local community event but on the rare occasion when we have nothing planned and there is just a bit too much cloud cover to make the beach or pool an option you will find me out on the patio listening to the birds, reading the paper with nothing on my agenda except enjoying the day.
This weekend is a split… morning on the patio alone reading the paper, until the drizzle became juts heaving enough to move indoors. Early afternoon friends over for dinner and drinks. Luckily I spent a bit of time yesterday prepping an a spicy steak marinande, slicing limes and picking cilantro leaves for tonights Spicy Steak Street Tacos.
Summer Sunday’s out on the back patio are for quick and easy recipes that pack lots of flavor.Krayl Funch
All that is left is to slice a few red onions, avocados and grill the filet and we will be ready for guests to serves themselves and head back to the patio dish and drink in hand.
Inspired by last summers amazing Spicy Steak Lettuce Wraps in Bon Appetit, I wanted to prepare something easy, light with a ton of flavor that could be mainly prepped the day before, cooking before guests arrived and hold up to a slow summer Sunday pace.
Spicy Steak Street Tacos
- 3 garlic cloves, finely grated
- 1¼ tsp. sugar
- 3 Tbsp. adobo (from a can of chipotles in adobo)
- 2 Tbsp. fresh lime juice
- 4 Tbsp. extra-virgin olive oil
- 2 palm sized filets, more depending on the group
- ¾ tsp. kosher salt, plus more
- Freshly ground black pepper
- small street taco flour shells
- 1 – 2 avocados, sliced for serving
- 1cup Cotija cheese, for serving
- Cilantro leaves, and tender stems chopped, for serving
- lime wedges, for serving
- 1 medium red onion, sliced thinly for serving
- mango salsa, for serving (yes pre-made is ok!)
- yum yum sauce, for serving (or your favorite spicy sauce)
Mix garlic, sugar, adobo, lime juice, and oil in a small bowl to combine. Season filets with salt and pepper and place in a resealable plastic bag; add marinade. Seal bag and mix to ensure steak is coated. Place in refrigerator turning bag occasionally, up to 4 hours.
Remove steak from marinade and lightly pat dry with paper towels. Heat a cast-iron skillet over high until just beginning to smoke. Cook steak, turning occasionally, for medium-rare, 4–8 minutes, depending on the thickness of the meat. Transfer steak to a cutting board and let rest 10 minutes before slicing.
I suggest putting the remaining items out and letting guests serve themselves but you may want to make one to get the process started….
On warmed taco shells, spoon yum yum sauce, salsa, red onions, sliced avocado, and sliced filet. Top with cojito and cilantro. Serve with lime wedges and extra sauce as desired.