May 19, 2013
We love steak and we don’t eat it very often. Sad, right? I think it’s sad at least. I originally wanted to make duck tacos for this recipe because duck is absolutely awesome, but I could not pass up the rib-eyes I saw staring me in the face the other day (a lot of foods have been staring me down lately, I’m not sure why). They looked absolutely scrumptious. As a result, I decided to change up my recipe a bit. Because my sister is here, we don’t eat spicy foods. She’s not a huge fan of the “spicy”, so instead of going for an INTENSE spicy salsa, we calmed it down by adding some cucumber (yes, it was still a little spicy) and she was more than pleased. I give you all permission to ask her for an accurate review =). This recipe is a perfect weeknight meal. It is great for leftovers. They can be eaten cold or hot. Either way they are delicious and easy. You can’t really pass up some easy right!?
I have modified the recipe just a bit. I prefer this salsa with habanero, jalapeño and serrano. Because Kara (my sister) is here, we skipped the habanero and serrano. She can handle jalapeño. If you don’t find spiciness as amazing as Zach and I do, then you can certainly skip the habanero and serrano. I would suggest still using the jalapeño however. It adds a special little flavor you can’t get anywhere else. Remember, the cucumber really cools things down! It’s not going to be as hot as you think in the end. =) I promise.
For this beer pairing, we went with a Watermelon Wheat Beer. Don’t be nervous, there is a method to our madness. Hell or High Watermelon by 21st Amendment is awesome in each and every sense of the word. Really, anything from 21st Amendment is absolutely awesome. We, unfortunately, can’t get their beer here in Colorado, but don’t worry we have our sources. We thought that the watermelon flavor paired perfectly with the salsa. It complimented the cucumber and really helped to tone down the spiciness. Don’t worry, the watermelon isn’t overpowering, but you definitely get the essence. If you are lucky enough to live in an area where they distribute, get yourself a can. It should be available now since it is their summer seasonal. You will be more than pleased. I promise.
Well, we are on our way to the Grand Canyon. Yay! I enjoy blogging while we’re driving. It’s always a good time. Don’t worry. I won’t forgot about all of you! Tomorrow we’re writing about our favorite travel foods. Zach and I have certainly become gourmet travel cooks. Have a great Sunday everyone and enjoy the start of your week!
- 1 tablespoon chipotle chili powder
- ½ teaspoon cayenne pepper
- 1 tablespoon garlic powder
- ½ teaspoon freshly ground black pepper
- ½ teaspoon sea salt
- ¼ teaspoon cinnamon
- ¼ teaspoon allspice
- 4 12-ounce ribeye steaks
- 12 warm flour tortillas
- 2 cups red cabbage, loosely chopped
- 1 cup monterey jack cheese, grated
- FOR THE SALSA
- 3 avocados, cubed
- 1 large cucumber, cubed
- 1 small red onion, diced
- ¼ cup cilantro, chopped + more for garnish
- ½ teaspoon salt
- 1 jalapeño pepper, seeds and stem removed, minced
- 1 habanero pepper, seeds and stem removed, minced
- 1 serrano pepper, seeds and stem removed, minced
- In a small bowl, combine the chili powder, cayenne pepper, garlic powder, black pepper, sea salt, cinnamon and allspice. Rub the mixture on your steak, on both sides. Preheat your grill to medium, and grill the steaks 5 minutes on each sides (for medium rare). Remove from the grill and set aside to rest for 10-15 minutes.
- Meanwhile prepare your salsa. Combine the avocado, cucumber, red onion, cilantro, salt, jalapeño, habanero and serrano in a small bowl. Mix together and season with more salt to taste if needed. Set aside.
- Slice your steaks thinly and prepare your tacos. Assemble the tacos by placing a handfull of cabbage on each taco. Top with the steak and then the salsa. Garnish with cheese and a few cilantro leaves. Enjoy!