Flank Steak Tacos with an Avocado Dressing...Recipe Featured from my Cookbook

What a week it has been. For the past 6 days I have had a terrible stomach bug (which I thought was the return of morning sickness) that completely kept me on the couch (and kept all the helpers in the house busy) and left me no time or energy to cook, thus leaving my blog one very lonely place.

 This month has been a really busy and fun month (besides the illness). Me, Toby, and Emory had the house to ourselves for a few days and had a lot of fun family time. We went to Scottsdale to hear Toby speak at a CCFA Team Challenge meeting a couple of times, went to the Phoenix Zoo, went out on some fun lunch dates, had a really fun playdate at the house with lots of kiddos, and watched some movies together. All in all it was a great month so far, and will be even better in a few days. On Wednesday we find out the sex of the baby! We are so excited! And then Thursday we leave for Disneyland to take Emory for the first time. What a great month! Due to my lack of planning and time for a new recipe, I decided to do a feature recipe from my cookbook. The tacos are delicious and quite simple served with some black beans (topped with some finely diced onions and feta cheese). I hope you enjoy!

Flank Steak Tacos

I like to serve the tacos with a side of black beans topped with some finely dived red onion and feta cheese. If you don't like red meat, you could certainly substitute chicken.

Serves 4

1 lb. Flank Steak (you could also use skirt steak)
For the Marinade:
2 cloves garlic, minced
juice of 1 lime
1 teaspoon cumin
1 teaspoon smoked paprika
1 teaspoon sea salt
1/2 jalapeno (seeds and all), chopped
1/2 cup fresh cilantro, chopped
2 tablespoons vegetable oil, or olive oil
For Avocado Dressing:
2 avocados, seeds and skin removed
zest and juice of 1 lime
1 small clove garlic
pinch of salt and pepper
1 teaspoon honey
1/2 jalapeno, seeds removed
1/4 cup cilantro
2 tablespoons white wine vinegar
1/4 cup extra virgin olive oil
Serve with:
Corn tortillas, feta cheese, shredded cabbage, cilantro, and lime wedges

In a ziplock bag, add all ingredients for the marinade, plus the steak. Marinate the meat at least 30 minutes, and up to 6 hours. In the meantime make the dressing.

In a food processor or blender, add all ingredients for the dressing and pulse until smooth and creamy. Put in a sealed container or jar, and place in fridge to let the flavors mix.

Heat a grill, or grill pan to high heat. Grill the steak for a couple of minutes on each side, until steak is seared on the outside and pink in the middle. It will take anywhere from 5-10 minutes depending on the thickness of your steak. Take off the heat and let rest for 5-10 minutes before you slice it (make sure to slice against the grain).

Serve the meat in a corn tortilla (for gluten-free, or whole wheat if you prefer), and top with crumbled feta cheese, lettuce or cabbage, lime juice, cilantro, and avocado dressing.