Skirt-steak tacos with black-bean and corn salsa

I can’t believe I’ve never made skirt steak before. It always seemed like the bottom-rung on the beef pyramid, but then I saw how often Bobby Flay uses it…oh, why not? It’s cheap, so it couldn’t hurt.

We simply grilled 2 pounds of skirt steak with just a little canola oil, salt and pepper. Medium rare, just a few minutes on each side. Charcoal grill.

Then, I grilled corn tortillas until they were softened and charred and filled them with a smear of sour cream, avocado slices, black-bean salsa (fresh tomatoes, roasted corn, red onion, jalapenos, garlic, cilantro, parsley, black beans, lime, S&P) and the steak (top with cheese of your choice, if you wish). I finished with a squeeze of lime, which really added something extra.

The tacos were simply a delicious mess. What a complex marriage of flavors, all wrapped up in a little pouch! Definitely remember to cut the steak against the grain, so it will be easy to bite off. We will definitely be making this again. Soon. Enjoy, friends!

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Baker’s delight

I’ve been craving baked goods lately.

When we came back from Fourth of July at my folks’ place, I had three bananas that were over-ripe. You know what that means…

I baked up this moist, sweet banana bread. I just love the smell of it wafting throughout my house! This was my breakfast and snack for three days straight (not to mention all the thick slices that you-know-who took).

A warm fall smell in the middle of summer.

I can’t wait to make it again. But in the mean time, I have a zucchini in the fridge that isn’t going anywhere…