If you have been reading my posts, you know that my wife and I recently purchased our first home. Over the past month or so, we (really I) have been spending every free moment working on home upgrades, namely a stone patio in our backyard. We are very near to completion and with the beautiful weather we have had in the last few days, we decided to take advantage of our new space, al fresco style.
With a very limited time frame as the sun was setting pretty quickly, I set out to make something quick, summery and easy. I fired up the Big Green Egg and checked the fridge. I found what you might mind in a lot of chef’s fridges… some vegetables, a nice piece of skirt steak, some tortillas and a bit of cheese. What is it with us chef’s affinity toward Mexican staples? Not sure, but either way I came up with what my wife now calls Italian Tacos.
I will give you more of a description rather than a recipe, as you can adapt to whatever ingredients you might have at home.
I started by making a quick seasoning rub for the steak. I like to use an all purpose blend that I make with onion and garlic powder, paprika, salt, white pepper, and a few dry herbs… usua, tlly thyme and oregano. I rubbed a bit of grapeseed oil onto the steak and generously seasoned it with the blend. I grabbed some veggies, your usual “Italian” mix: zucchini, red onion, Portobello and a tomato. I cut them into large pieces, seasoned them the same way as the steak and put them all on the grill. When the veggies and steak were done and rested, I cut them all into 1” pieces, put it all in a big bowl, heated some tortillas on the grill, and cut some fresh cilantro from the herb garden. To assemble the taco, add a bit of the steak and veggies to your tortilla, top with some crumbled queso fresco cheese and finish with clantro. Then sit outside on a gorgeous July evening, crack a few beers, and enjoy your new (almost completed) patio.
What’s your “go-to” summer meal? Share your ideas.