
Grilled Asparagus Tacos
Recipe by Dayna McIssac
Ingredients
- 1 Lb Fresh Ontario Asparagus grilled
- Olive Oil
- Salt and Pepper to taste
- Marinated Flank Steak (see below) sliced
- 12 Corn Tortillas
- 1 Cup Pepper Jack cheese shredded or crumbled Feta
- Pickled Red Onions (see below)
- Fresh Cilantro optional
- 1 Avocado sliced, optional
- Salsa optional
Marinated Flank Steak:
- 1/3 Cup Olive Oil
- ½ Bunch Cilantro finely chopped, about ½ Cup
- 1 tbsp Chili Flakes
- 1 tsp Sea Salt
- 1 tsp Cumin
- 2 Limes juiced
- 2 Cloves Garlic minced
Pickled Red Onions:
- 1 Large Red Onion very thinly sliced
- ¼ cup White Wine Vinegar, or Apple Cider Vinegar
- 1 tsp Honey
- ½ tsp Sea Salt
Instructions
- Clean the asparagus, snap woody ends, drizzle over olive oil and season with salt and pepper.
- Preheat the grill to medium. Add asparagus and the marinated flank steak. Flip everything after about 4 minutes. Watching not to char the smaller asparagus ends.
- Allow the steak to cook approximately 10-12 minutes to medium-rare. Let the steak rest. 5 minutes before slicing thinly.
- Warm the tortillas on the grill, each side for about 1-2 minutes.
- To assemble, add asparagus, sliced steak, cheese, prepared pickled onions and other toppings like cilantro, avocado or salsa to taste.
Marinated Flank Steak:
- Pulse everything in a blender or finely chop the cilantro and combine with the remaining ingredients.
- Add steak and marinade to a zippered, sealable bag. Refrigerate for 1 hour or up to overnight.
- Heat the grill to medium. Remove the steak from the marinade. Grill the steak for about 6 minutes.
- Turnover and grill for an additional 5 minutes to medium rare; Internal temperature of 135ºF.
- Let the steak rest for about 5 minutes before slicing against the grain, into thin strips.
Pickled Red Onions:
- Peel and thinly slice the onion. Place in a large bowl and pour over enough boiling water to cover. Leave for about 30 seconds and strain.
- Return the onions to the bowl and add vinegar, honey and salt.
- Toss well to combine and cover the onions. Cover the bowl with plastic wrap and leave for about 1 hour or until ready to serve.
Notes
Source: asparagus.on.ca