Farm to Feast: Steak Tacos with Zucchini & Corn

If you have your own vegetable garden, or have gone to any of the nearby farms or farmer’s markets, you know that right now is the season of Jersey corn, tomatoes and zucchini. This recipe includes all of them without too much of any. Steak Tacos with Zucchini & Corn

 

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Ingredients:

1.5 lb flank steak 1 tsp fresh oregano* 1/2 lime, juiced 2 cloves garlic, chopped 1 tsp ground cumin olive oil kosher salt freshly ground black pepper

1 medium zucchini, diced 4 tomatoes, chopped (with seeds and juices) 1/2 large white onion, chopped 2 cups corn kernels 1 tsp oregano 3 cloves garlic 1 15 oz can black beans, drained and rinsed 3 tbsp olive oil kosher salt freshly ground black pepper

8 corn tortillas

Shredded Monterrey jack cheese or Mexican blend Salsa Verde (If you venture to our local Madison Farmer’s Market, you can save yourself the work of making your own salsa verde, and check out Mexican Spice’s booth and pick up some of the most awesome Salsa Verde I have ever had!)

Directions:

Combine oregano, lime, cumin, 1/4 cup olive oil, salt & pepper. Marinate flank steak in the lime mixture for at least two hours, but preferable 5-6 hours.

(I think there is much to be said for doing your prep work ahead of time, especially with a recipe so heavy in chopping, like this one. I cut the corn, tomatoes, onion, and oregano and stored them in separate plastic bags until it was time to start cooking them. This way I am not rushing when the kids are home, and trying to do this or that for them AND attempting to chop and dice!)

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For the steak: Preheat grill. I usually do direct high for 8-10 minutes, flipping mid-way through. My husband likes to grill for 2 1/2 minutes on one side, then turn a quarter turn and cook another 2 1/2 minutes, then flip, cook for 2 1/2 minutes and quarter turn again and cook for the last 2 1/2 minutes. He likes the cool grill marks but if you don’t have time, feel free to cook for 4-5 minutes a side. This usually gives us a nice medium steak (internal temp is around 130-140 degrees when we remove it). Remove from grill and let rest 5 minutes before slicing, against the grain, into thin strips.

You can cook the veggies while the meat is resting and slice it while the veggies cook. Heat 2 tbsp olive oil in a skillet pan. Add corn and toast for 5 minutes, stirring over medium-high heat. Add a pinch of salt. Remove corn from pan. Add the other tbsp of olive oil and heat. Add white onion and cook about 5-7 minutes, until caramelized. Add garlic and cook for 1-2 minutes. Add tomatoes and cook for 10 minutes. Add zucchini and cook for 10-12 minutes until tender. Season with salt and pepper. Add corn back to the pan. Add oregano, black beans and pepper. Cook for 2-3 minutes more. Warm tortillas on a microwave safe plate, wrapped in paper towels, for 20-30 seconds.

Add 2-3 slices steak and a hefty serving of the vegetable mix. Top with the cheese and salsa.

This recipe can absolutely be made vegetarian by omitting the steak and adding more veggies to your tacos.

With the leftover veggie mixture, you can make quesadillas!!!

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*I absolutely LOVE this herb stripper from Sur La Table. It’s so great, I give it out at the holidays as stocking stuffers for my relatives who love to cook as much as I do. It seriously takes the work out of using fresh herbs.

Oh, and these measuring cups are great too! They are perfect for measuring dry ingredients, especially scooping out flour and sugars. They are so easy to clean and store super well, upside down, in my overcrowded kitchen drawer. They’re made of melamine so I won’t break them when I drop them ALL THE TIME!

Salsa Verde 5-6 tomatillos, husked, washed and roughly chopped 1/2 cup roughly chopped cilantro (omit if you’re not a fan of cilantro) 1 fresh jalapeno, seeded and diced 2 garlic cloves, sliced 2 tbsp white onion, roughly chopped lime, juiced 1 tbsp white vinegar kosher salt pepper

Add tomatillos to the blender first, then add the rest of the ingredients. Blend until smooth. Season with salt and pepper. Mix again briefly. Chill for one hour, or serve room temperature.