Ah, vacation…..why can’t you come around more often? I could get used to waking up to this view every morning.
Our family had an amazing time once again this year cruising the gorgeous Caribbean for the week. The weather was perfection and my kids had so much fun being outside nonstop. It makes coming home to a cold Minnesota a bit harder for sure, but at least we got to escape it for a little while
One thing I love about cruising is not having to do all the tasks that make up a normal day for me. Someone makes my bed. Someone scoops my oatmeal. Someone washes the beach towels. Someone refills my drink before it is empty. And that someone isn’t me!
Taking a week off from cooking for our big family really does get my juices going again when I return. I had a week of fabulous food on the boat and coming home to boring old Taco Tuesday just doesn’t seem right so this week, I upped our tacos to something more fab. I’ve had this recipe from Marc over at No Recipes burning a whole in my recipe box for way too long and I knew it was the perfect dish because it only took a few minutes to prep since vacation had me in a lazy type of mood. The meat was ridiculously juicy and packed with flavor, but then adding some homemade tortillas, avocado and pico de gallo just sent them over the top. This is definitely going into the normal rotation at Casa Jones.
- 1.5 - 2 lb skirt steak
- 1 lime, juiced
- 1/4 C oil
- 1/4 chopped cilantro
- 1 Serrano chili, minced
- 3 cloves garlic, minced
- 1 tsp sugar
- 1/2 tsp ground coriander seed
- 1/2 tsp oregano
- 1/4 tsp ground cumin
- 2 tsp salt
- 3/4 tsp black pepper
- Combine all the ingredients in a gallon sized Ziploc bag, being sure the marinade is evenly coating the skirt steak. Refrigerate overnight.
- Heat your grill to high heat for at least 10 minutes so it is really hot. Grill the steak on one side for 5 minutes, and the other side for about another 3-5 minutes. The timing will all depend on how thick your steak is. I suggest cooking it so it is still pink in the center or the meat will be too tough!
- Allow the meat to rest for 5 minutes before slicing it against the grain and then chopping those slices into smaller pieces. Put the meat in a serving bowl, pour over any of the juices on the cutting board and add a bit more salt (about 1/2 tsp) over the finished meat, then stir. Serve with warm tortillas, lime wedges, avocado and pico de gallo.