Flank Steak Tacos with Strawberry Salsa

Steak Tacos with Strawberries
  • 1 pound Flank Steak
  • 2 tsp vegetable oil
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • Corn tortillas


  • 2 cups chopped strawberries
  • zest and juice of 1 lime
  • 1 Tbsp balsamic vinegar
  • 1 tsp honey
  • 1/4 tsp salt
  • 1/8 tsp pepper
  • 1/4 cup finely chopped onion
  • 1 Tbsp cilantro
  1. Season steak with salt and pepper. Heat 2 tsp oil in a large skillet over medium heat. Add the steak and cook turning halfway through. Approx. 3 to 4 minutes per side. Transfer to a cutting board, let it rest for 10 minutes and thinly slice it against the grain
  2. To prepare the salsa, combine the strawberries, lime juice and zest, balsamic vinegar, honey, salt and pepper. Stir the onions and cilantro.
  3. Divide the steak and salsa among warmed tortillas. Serve with more cilantro if desired

Easy Beef Stir-Fry

  • 1 Tbsp. vegetable oil
  • 1 pound beef sirloin thinly sliced
  • 1/4 tsp salt
  • 1.5 broccoli florets
  • 1 red pepper sliced
  • 1 cup thinly sliced carrots
  • 2 Tbsp. chopped green onion (green and white parts included)
  • 1 tsp minced garlic
  • 2 Tbsp. soy sauce
  • 1/4 tsp ground ginger
  • 1/3 cup water
  • 1 Tbsp. sesame seeds (optional)
  1. Heat oil in wok or skillet
  2. Cook beef with salt until browned
  3. Move beef to the side and add broccoli, pepper, carrots, green onions, and garlic. Stir and let cook for a few minutes
  4. Stir in soy sauce, sesame seeds, ginger and water.
  5. Continue cooking stirring until vegetables are tender and the liquid has evaporated.
  6. Serve over rice, cauliflower rice or quinoa

Cilantro Avocado Chimichurri

  • 1 Large Bunch Cilantro
  • 4 Green Onions
  • 2 Roma tomatoes
  • Juice of 1 Lime
  • 1/4 Cup Balsamic Vinegar
  • 1 Teaspoon Oregano
  • 1/2 Teaspoon Salt (or to taste)
  • 1/4 Cup Olive Oil
  • 2 Avocados diced
  • Red Pepper Flakes and Pepper to Taste

Blend all ingredients (except avocados) in a blender or food processor. Transfer mix to a bowl and add diced avocados mixing well.  Serve with Steak.

Steak Starter

From Robb Lucas  (Chef at Koi).  Easy and Delicious…


  • 1 tbsp. olive oil
  • 1 green bell pepper cut in 1-inch pieces
  • 1 tbsp soy sauce
  • 1/4 cup sour cream
  • 3/4 cup cilantro leaves lightly packed
  • 1 small organic clove, peeled
  • 2 oz. cream cheese
  • salt
  • 1 (10 to 12 oz) rib eye steak
  • garlic salt
  • black pepper

1- Cook peppers in olive oil in large skillet over medium heat 5 minutes or until soft. Add soy sauce. Set aside.

2- Pulse sour cream, cilantro and garlic in blender. Add peppers and cream cheese. Puree until smooth. Season sauce to taste with salt. Set aside.

3- Sprinkle rib eye with garlic salt and pepper. Grill steak covered with grill lid over medium-high heat 5 minutes on each side or until desired degree of doneness. Remove from heat. Let stand 10 minutes. Slice diagonally into bite-size pieces. Serve with the pepper cream sauce.

NY Steak Marinade

  • 4 – 1″ New York Strip Steaks
  • I clove garlic (minced)
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon Balsamic vinegar
  • freshly ground pepper to taste
  • 1 teaspoon Dijon mustard
  • 1 tablespoon Soy sauce
  • 1 tablespoon Olive oil

Combine all ingredients in a glass dish. Marinate the steaks in the dish at least one hour or overnight in the refrigerator

On to the Grill!

Arugula Chimichurri

  • 2 cups packed arugula
  • 1 cup fresh parsley (or 1/4 cup dried parsley)
  • 1/2 cup extra virgin olive oil
  • 1/2 cup red wine vinegar
  • 3 garlic cloves, minced
  • 1/2 tsp salt
  • 1/2 tsp black pepper
  • Optional: 1 tsp red pepper flakes

In a food processor, pulse arugula and parsley until finely chopped. Transfer chopped herbs to a bowl and whisk in red pepper flakes, olive oil, red wine vinegar, garlic, salt and pepper. Cover with plastic wrap and let stand at room temperature for at least one hour before serving.

Serve with grilled steak.


Grilled Skirt Steak

2 Tbsp. extra virgin olive oil

2 Tbsp. fresh lime juice

2 tsp. ground cumin

1 tsp. minced garlic

1 tsp. salt

1 3/4 lbs skirt or flank steak, 1/2 to 3/4 inch thick, trimmed of excess surface fat

  • In a small bowl whisk together all ingredients but steak. Spread paste on both sides of steak. Set aside at room temperature for 15 to 30 minutes before cooking
  • Cook steak over direct high heat (for flank steak use medium) with the lid closed as much as possible, until cooked to your desired doneness, 4 to 6 minutes for medium rare(8 to 10 for flank steak), turning once or twice. Remove from grill and let rest for 3 to 5 minutes
  • Cut the steak across the grain into 1/2 inch slices. Serve immediately with Corn and Red Potato Salad

Easy Filet Mignon

  •  4 (6-8 oz) filet mignon steaks
  • Salt and freshly cracked pepper
  • ¼ cup extra virgin olive oil
  • 3 cups thinly sliced mushrooms
  • ¼ cup minced shallots
  • 2 tbsp minced garlic
  • ¾ cup brandy
  • 2 tbsp Dijon mustard
  • 2 tbsp Worcestershire sauce
  • 1 cup red wine
  • ½ cup beef demi glace
  • 1 tbsp unsalted butter
  1. Season filets on both sides with salt and pepper
  2.  Over medium-high heat in a large sauté pan, add olive oil and then the meat.  Brown on both sides, about 3 minutes per side. Remove steak and set aside lightly covered.
  3. Add mushrooms to the pan. Cook for 5 minutes. Add shallots and cook for 2 minutes. Add garlic, and when it become slightly colored, add brandy. Cook, scraping up any brown bits in the pan, until most of the brandy has evaporated. Add mustard, worcestershire sauce and red wine.   Cook 2 minutes to reduce slightly. Add the demi glace and cook 2 to 3 minutes more.
  4. Place meat back in the pan to warm in the sauce
  5. To serve, place one filet on each plate. Swirl butter into sauce and pour over meat.

Prep time 10 minutes

Cook time 20 minutes

Easy Steak Marinade



  1. Mix it all together and marinade steak for 30 minutes to overnight.
  2. Grill the steaks or pan fry them in butter.

Read more: http://www.food.com/recipe/steak-marinade-quick-and-easy-39145#ixzz1ViAD4T8Z