We got our first taste of Minnesota summer yesterday, with temps reaching 90 degrees, and all I can say is bring. it. on.
Bring on the the summer dresses, flip flops, cold cocktails (in a few weeks), ice cream cones, and all of the grilling recipes I can handle. I’m even ready for the drips of sweat running down my back, I don’t care. I love it all.
But how about those grilling recipes?! Let’s fire up the grills and get cooking!
With all of the beef in our freezer from my mom and stepdads cows, we’ve been eating lots ‘o beef lately. We’ve almost wiped our entire ground beef supply out with my early pregnancy burger cravings, and now we have a ton of ribeyes, stew meat, roasts, and flank and minute steaks to use.
Not a bad problem to have, if I do say.
I decided to whip out the minute steaks and use them for some steak tacos. Specifically, cilantro pesto steak tacos, and these tacos are alllll about the cilantro pesto.
I suppose it’s not a traditional pesto in that it doesn’t have any cheese or nuts in it, but it’s absolutely not lacking any flavor. The cilantro itself gives the pesto it’s distinct flavor, and then I went and added garlic and jalapenos, which definitely give the pesto a kick.
I didn’t marinate the steak in the pesto since I was short on time, but you definitely could if you please. Even without the marinating, the steak turned out super flavorful with the cilantro pesto.
We kept things pretty simple and topped ours with some chopped up tomatoes and then a drizzle of plain Greek yogurt. They would also be delicious topped with avocado, corn salsa, jalapeno slices for more kick, and even a cabbage slaw if you like!
Wondering what else to make with these tacos? How about these:
- For the Cilantro Pesto:
- one large bunch of cilantro about 2 cups
- 3 cloves garlic
- 1 jalapeno seeds removed
- juice of 1 lime
- 1/4 cup olive oil
- 1/2 teaspoon salt
- approximately 1 to 1 1/2 pounds flank or skirt steak
- flour taco shells
- tomatoes sour cream, cilantro, etc. for topping
- In small food processor, add cilantro, garlic, jalapeno, and lime juice.
- Pulse until finely chopped
- Add olive oil and salt, and puree.
- To make the steak:
- Pat steak dry and season with salt and pepper.
- If you have extra time, marinate the steaks in about half of the pesto for 30 minutes to 1 hour.
- Preheat grill to medium-high heat.
- Grill steaks until desired doneness is attained.
- Once steaks are done, grill the tortillas for about 1 minute on each side.
- Slice steaks, against the grain, into slices for your tacos, and then toss in the cilantro pesto. If you used some to marinate, you will need less to toss it in, and be sure to leave a little for topping the tacos.
- Place steak pieces in charred tacos, then top with additional pesto and preferred toppings.