Skirt Steak Tacos with Black Bean & Corn Salad

Ben claims this is one of the best meals he's ever eaten.  I think it might have something to do with the fact that it's main ingredient is beef.  But carnivorous desires aside, it was a really tasty dish (and quite pretty too!) so here I am to share it with you!  

Ok, first things first:  the steak.  I bought a nice looking skirt steak & marinated it with lime juice and balsamic vinegar for 24 hours.  A lot of recipes only say to marinade for an hour, but I think going the extra mile makes a big difference!   When ready to cook, rub the steak on both sides with a mixture of 2 parts chipolte seasoning to 1 part cinnamon and 1 part cumin.  Cook on a preheated grill pan or outdoor grill.

Once the steak is done, let it rest for a few minutes then cut into pieces against the grain.

 Cucumber & Tomato Pico:  Combine 1/2 cup quartered grape tomatoes, 1/4 cup diced cucumber, 1/2 diced jalapeno, 1/4 cup chopped cilantro, 1 minced garlic clove, juice of one lime & salt & pepper to taste.  Very tasty!  Especially for a girl like me who doesn't like onions in her pico!

Shred a few handfuls of red cabbage & set aside. It makes for a nice crunch in your taco!

For perfect corn tortillas, heat each over a gas flame like so.  It makes them much less likely to fall apart and don't you hate when that happens?  

Assemble tacos with steak, pico & cabbage.  

Serve with Black Bean & Corn Salad:

Arugula, grape tomatoes, black beans, corn, feta cheese (chill salad before serving)

Serve with Cilantro-Lime Vinaigrette:  1/4 cup safflower oil, 1 juice of lime, 1 TBSP unfiltered apple cider vinegar, 1 garlic clove, minced, chopped cilantro, salt to taste. 

Serve over salad & enjoy!