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I love steak, almost as much as I love eggs.  With the recent time change,
I’ve been a bit tired – not sure why – clock moved back, not forward.  I don’t want anything complicated or requiring much prep.  I think the special for tonight will be tacos à la steak.  It’s quick and simple.

We also have a couple of friends coming by for a mid-week supper tonight.  This will be perfect – great for an easy weeknight meal and for feeding a small hungry crowd.  There’s very little clean up and the meat cooks outdoors (that’s the best part).

I think the accoutrements can make a dish go from ordinary to extraordinary.  Tacos for this evening will be dressed with grilled Anaheim chiles, avocados, and cheese.

Lolo is not as big fan of the mild Anaheims as I am.  They have a smoky robust flavor after charring and blackening.

Ummmm…and I think to top things off – a roasted tomatillo sauce.  Tomatillos are very tart and tangy and will bright the flavors of the taco.  I like to alternate garnishes to keep a dish fresh and interesting.


3 lbs   New York steak
12-16 small corn tortillas (depending on eater)
2 c     queso fresco cheese, crumbled
2-3     Hass avocados, sliced
4        Anaheim chiles, roasted and sliced

Tomatillo Salsa:
1 lb     tomatillos, husked and rinsed
1         clove garlic
1         Serrano chile
½ c      cilantro leaves


Rinse Anaheim chiles. Grill whole over medium heat, about 20-25 minutes.  Close grill cover to maximize heat.  Flip over once after skin has blackened and charred and repeat on other side.  Place chiles into a bowl and cover tightly with plastic wrap for 10-15 minutes to steam the chiles; skin should peel right off.  Do not rinse – that’s where all the flavor is.  Place chiles on a cutting board.  Slice open chile and remove all seeds and veins.  Slice peppers into thin strips and set aside.  Also slice up avocados and crumble cheese.  Plate separately.

Remove husks and wash tomatillos until skin is no longer sticky.  Put tomatillos on grill on med-low heat and cook to evenly char until softened, about 20 minutes.  Remove from heat.  Combine all salsa ingredients into a food processor and pulse, leave a bit chunky.  Add salt and pepper to taste.  If too acidic and tart, add a small pinch of sugar.

Season steak with salt and pepper.  Grill over high heat, turning once, 7-8
minutes for medium-rare.  Let rest for 5 minutes.  Thinly slice steak into bite-sized pieces.  Additional salt and pepper may be needed.

Heat a frying pan over medium heat until hot.  Set each tortilla on pan and heat through, about 30-40 secs per side.  Wrap hot tortillas in a towel or tortilla holder to keep warm.  Tortillas can also be warmed in the microwave.

I just let everyone assemble their own tacos and make it the way they like it!

I served the tacos with a side salad.

Serves 4-5

Hope you enjoy it…