Steak Tacos

We love these!

Steak Tacos
serves 4

1 lb tri-tip steak

1/4 c soy sauce
1/4 c olive oil
2 t McCormick Steak Seasoning

uncooked or good quality tortillas

1.  Rinse meat.  (1)Pat dry with paper towels.

2.  In a large plastic bag combine soy sauce, olive oil, and McCormick Seasoning.  Place meat in bag and coat completely with the marinade.  Marinate at room temperature 15-20 minutes or up to 6 hours in the refrigerator.

3.  Heat grill to high 10 minutes before grilling.  Place meat on grill and lower heat to low-medium.  Grill 5-7 minutes.  Turn and grill to desired (2)temperature.

4.  Remove from grill and rest 10 minutes then slice.  Cook or heat tortillas.  Fill tortillas with steak, black beans and cilantro lime rice.

Cilantro Lime Rice

1 c parboiled rice (Uncle Ben's Converted Brand or store brand) 
1 3/4 c water
1/2 t kosher salt
1 t butter

1/4 c fresh lime juice
1/3 - 1/2 c loosely packed cilantro (about ½ bunch)
1 seeded jalepeno crushed in garlic press
1 small can green chiles
1/2 t kosher salt

1.  Measure (1)rice and set aside.  In a separate container, measure water and salt and set aside.  Melt butter over medium/high heat.  Add rice and cook a minute or so stirring frequently so it doesn’t burn.  Turn the heat to high and add water and salt.  Bring to a boil.  Cover and reduce heat to (2)low.  Cook 15 minutes.  Turn heat off but keep it on the burner and let sit 15 minutes.  Do not remove the lid!  It needs the steam to finish cooking.

2. While the rice is cooking, seed and core the jalepeno.   Crush through a garlic press.  Chop the stems off the cilantro.  Finely chop the tops.  (3)Squeeze and measure the lime juice.  

3. When rice is done, fluff with a fork.  Add jalepeno, cilantro, lime, green chiles (undrained), and salt.  Mix well and serve hot. Because of the fresh lime and cilantro, it's best used the same day, but leftovers are still pretty good.

Black Beans

1 15 oz can black beans 
2 T olive oil
1 jalepeno
1/2 red bell pepper
1/2 sweet onion
3 cloves garlic
1 1/2 t ground cumin
1/2 bunch cilantro (about ½ c chopped)
Juice from 1/2 lime (2-3 tablespoons)
1/2 - 1 t kosher salt

1.  Seed and finely chop the jalepeno and bell pepper.  Finely chop the onion, garlic, and cilantro.  Set all aside.

2.  Heat olive oil in a large skillet over medium heat.  Add the jalepeno, bell pepper, and onion.  Cook about 5 minutes until softened.  Add garlic and cumin.  Cook an additional minute.  Add the beans undrained.  Stir well and simmer 10 minutes.  Remove from heat and add cilantro and lime.  Salt to taste.

These freeze well.  Cool completely, package in zipper lock bags and freeze up to 6 months.

Notes
1.  It is important to rinse and dry meat.  The rinse cleans it of any residue.  Drying it helps the marinade stick to it, giving it maximum flavor and tenderness.

2.  Temperature Chart:  rare- 125, medium rare- 130-135, medium- 140-145, medium well- 150-155, well- 160

Rice Notes
1. It is very important to use parboiled rice. Long grain rice gets starchy when mixed and you'll end up with a clumpy mess. Parboiled rice also keeps longer and can be reheated and still maintain it's texture. 

2. On my stove I have low, 1-8, and high. To cook the rice, I put it on 2.

3. It is sometimes hard to get much juice out of a lime. There are a few tricks that help a little:
1. make sure it's at room temperature
2. roll it on a hard surface before cutting it
3. place it in the microwave 5-10 seconds at a time.
4. use a citrus reamer
When buying limes make sure you can squeeze them fairly easily. Firm limes don't give much juice.