Of Lighthouses and Flank Steak

Last year's birthday was memorable enough that we repeated a few things this year, such as having dinner at Texas Roadhouse and making Ice Cream Sundae Pie. I have been eagerly anticipating Kristen's Grandma's follow-up to last year's birthday card. While it's no "For a Special Man," this year's candy-striped lighthouse is still magically old lady-ish.


I have also been hankering a heaping mound of grilled carne asada on a homemade tortilla, so I tracked down this recipe from Food Network to make for some friends on Friday night. It's definitely getting added to the family cookbook.

Carne Asada Tacos

• 2 pounds flank steak, trimmed of excess fat
• 4 garlic cloves, minced
• 1 jalapeno, minced
• 1 large handful fresh cilantro, finely chopped
• 2 limes, juiced
• 1 orange, juiced
• 2 tablespoons white vinegar
• Salt & pepper
• 1/2 cup olive oil

In a mixing bowl mash together the garlic, jalapeno, cilantro, salt, and pepper to make a paste. Add the lime juice, orange juice, vinegar, and oil. Shake it up really well to combine. Lay the flank steak in a large baking dish and pour the marinade over it. Wrap tightly in plastic wrap and refrigerate for up to 8 hours so the flavors can sink into the meat.

Preheat an outdoor grill to medium-high. Brush the grates with a little oil to prevent the meat from sticking. Pull the steak out of the marinade and season both sides with additional salt and pepper. Grill the steak for 7 to 10 minutes per side, turning once, until medium-rare. Remove the steak to a cutting board and let it rest for 5 minutes to allow the juices to settle. Thinly slice the steak across the grain on a diagonal.

• Flour or corn tortillas
• Shredded lettuce
• Chopped onion
• Shredded cheese
• Salsa
• Guacamole
• Lime wedges

Warm the tortillas for 30 seconds on each side in a dry skillet or on the grill, until toasty and pliable. To make the tacos, lay about 4 ounces of beef down the center of a tortilla, then sprinkle with some lettuce, onion, and cheese. Top each taco with salsa and guacamole, and garnish with lime wedges.