Grillin' and Chillin' recipe | Surf and Turf Tacos

Happy Friday everyone! With the temperatures finally starting to stay consistently nice in Salt Lake, its definitely time to start thinking about all the yummy things to cook on the grill. There's nothing I love more than a juicy steak and some kind of seafood. I'm a big fan of the surf and turf.

This recipe was developed a few months ago for Cinco de Mayo but I was pretty sick then so you're getting it now! Surf and Turf tacos consists of marinated grilled flank steak and a zesty shrimp and avocado salad. The flavors are mellow and its perfect for those hot summer nights.

Flank steak is a staple at our house because James loves it. I usually prepare it with soy sauce and do an Asian style marinade. When I told James about this idea, he was skeptical at first. This is how the conversation went:

Me: I'm making flank steak tonight with a Mexican marinade.
James: Are you adding soy sauce to it?
Me: Uh, no. Mexican, not Asian.
James: Why aren't you using the usual marinade?
Me: Because I want to try something new.
James: But why? I like the other, can't you just do it that way?
Me: (By this time, I'm almost ready to strangle him) You'll eat it this way and like it so just shut your pie hole (said in the most loving way possible, of course)

Seriously, he can be such a pain some times.

I'm happy to announce he really liked it and we've had it several times over the last few months. This is the ultimate make ahead meal because you can allow the steak to marinate for days and it just gets better (the first time I made this it literally sat in my fridge marinating for almost four days). The shrimp and avocado salad is easy to make ahead too. Even after you mix the ingredients together, the lime juice keeps the avocado from turning brown and disgusting.

Mexican Flank Steak

1 flank steak

3 beef bullion cubes

1 ½ cup cold water

Zest and juice of 2 limes

2-3 garlic cloves, chopped

1 Tbsp. chili powder

2 tsp. ground cumin

1 tsp. kosher salt

1 tsp. peppercorns

½ tsp. cayenne pepper (optional)

For Marinade:

Add all ingredients (except bullion cubes) to a re-sealable plastic bag and mix well. Dissolve the bullion cubes in 1-2 tablespoons of water in the microwave and add to the marinade. Add the flank steak and massage it into the meat. Press all the air out and seal the bag. Place in a bowl and refrigerate for at least six hours (over night is best). 

To cook:

Remove the steak and discard the marinade. Grill it for about 3-5 minutes on each side until it reaches the required doneness. Remove from the grill and cover with tin foil. Allow it to rest for 5-10 minutes before slicing it thinly against the grain (if you don’t slice it against the grain, it will be tough).

Shrimp and Avocado Salad

Adapted from Skinny Taste’s Zesty Lime Shrimp and Avocado salad

1 pound shrimp

2 limes

2-3 garlic cloves, chopped

½ tsp. chili powder

½ tsp. cumin

½ Tbsp. butter or olive oil

Handful of chopped cilantro

1-2 avocado’s, cubed

¼ cup salsa

Kosher salt and pepper

Prepare shrimp:

Devein and shell the shrimp and season with salt, pepper, cumin and chili powder. Place shrimp and garlic in a hot skillet coated with butter or olive oil. Squeeze one lime over the shrimp as it cooks. Cook until the shrimp is pink and firm, but don’t overcook. Throw in the cilantro, mix well and remove from heat.

Allow shrimp to cool completely before roughly chopping.

For Salad:

Cube the avocado’s and mix with the cooled, chopped shrimp and salsa. Add the lime juice and mix well. Season with salt and pepper accordingly. 

Super easy, right? I served these little beauties with tortilla's, sour cream, shredded cheddar cheese and some raw onion for James. These are pretty figure friendly but the tortilla's can add a lot of fat and carbs. I would recommend either choosing a low fat or whole wheat tortilla or using butter lettuce in place of the tortilla.

This is the first time I've bought butter lettuce but I've fallen in love! It's a little pricey (about $4 for a head) but its uses are endless! I didn't miss the tortilla at all and actually really liked the lettuce. I'll post more about this next week. 

Here is the nutritional content for the steak and salad (be sure to factor in any add on's like tortilla's, cheese and sour cream). These recipes serve four combined.

Calories		389.9
Total Fat		18.1 g
	Saturated Fat	5.6 g
	Polyunsaturated Fat	1.9 g
	Monounsaturated Fat	8.2 g
Cholesterol		231.7 mg
Sodium		332.3 mg
Potassium		917.0 mg
Total Carbohydrate		8.7 g
	Dietary Fiber	3.3 g
	Sugars	0.6 g
Protein		47.3 g

Vitamin A	8.2 %
Vitamin B-12	79.6 %
Vitamin B-6	38.9 %
Vitamin C	28.9 %
Vitamin D	43.2 %
Vitamin E	9.0 %
Calcium	8.2 %
Copper	26.0 %
Folate	13.8 %
Iron	30.6 %
Magnesium	20.8 %
Manganese	9.2 %
Niacin	46.3 %
Pantothenic Acid	13.9 %
Phosphorus	49.0 %
Riboflavin	16.6 %
Selenium	91.7 %
Thiamin	13.7 %
Zinc	38.1 %