Sunday lunch with our kids. 6/28/20

Over the past several weeks our son has been joining us for some tennis playing (non-competitive) and lunch (also non-competitive.) At first we just had burgers and salads but this week I decided to change things up.  John and I shopped for some flank steak which is a fairly lean cut of beef and John put a rub on it on Saturday in preparation for grilling the steak on Sunday. (See rub ingredients below the picture. It really makes the meat tasty!) If there is anything that will make my grown kids feel like kids again, tacos does the trick.

I cut up all the toppings, cabbage, tomatoes, cheese, onions, cilantro, chiles, and bought some salsa. Our daughter made guacamole and we had some chips besides. I cooked up some spicy black beans and John grilled the steak. The nice thing about this lunch is that they could fashion their tacos to their likings and I could put a bed of spinach on my plate and top it with some of the toppings and none of the high caloric items such as tortillas, cheese, and guacamole. We sat around the table for quite a long time talking and laughing. It was a great day!

Our daughter’s tacos with seared corn tortillas and a spicy black bean side

Flank steak rub for tacos

2 teaspoons kosher salt
2 1/2 teaspoons chile powder
1 1/2 teaspoons ground coriander
1 teaspoon ground cumin
1 teaspoon garlic powder
Finely grated zest of 1 lime (rest of lime can be cut in wedges for serving)
About 2 lbs. of skirt or flank steak

Rub on the steak. Cover and refrigerate for at least one hour or preferably overnight.

This entry was posted in American, Beef, Easy, Grilling, Legumes, Mexican, omnivore, Recipes, Vegetables and tagged . Bookmark the permalink.

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