Grilled Steak Taco’s with Rice and Fire Roasted Vegetables:
2-3 strip steaks (or your grilling steak of choice)
1 bunch of Asparagus
3-4 ears of sweet corn
6-8 flour or corn tortillas
2 cups rice, white or brown
1 quart Meijer brand Chicken Stock
1 can red kidney beans
1 fresh lime
Sour cream, optional
1 avocado, optional
Grilling Spices (any grill spices you like will work)
Salt and Pepper to taste.
Cook rice as recommended on package but reduce water by 1 cup. Use the omitted water to replace it with chicken stock. In the water you can use a tablespoon of soy sauce, or if you’re watching your sodium intake you can use 2 teaspoons of Dr. Braggs liquid Amino’s.
While that is cooking, fire up the grill on high to medium high and prepare to grill. Season your steak as desired and grill to the temperature you desire. Also grill the corn and asparagus, turning frequently. Remove the grilled steak and allow to rest 4-5 minutes to redistribute the juice inside. Remove the corn from the cob and add to the rice mixture. Chop the asparagus in one inch, bite sized pieces and also add to your rice mixture. Add the rinsed beans to the mixture and salt and pepper to taste. This will be your taco filling.
Slice steak across the grain of the meat in thin slices. Squeeze some lime on the steak and prepare to create your tacos.
On your warm tortillas place some rice mixture, top with sliced steak, fresh sliced avocado and if desired, another squeeze of lime.
That’s it! This easy to prepare grilled taco is now tastefully yours. Enjoy
For more recipes, culinary terms, tips, and tricks. Follow the Meijer Culinary Team on Facebook and Twitter.
Facebook: Step By Step Chef