My best friend came to visit this weekend, and we decided to barbeque up on the roof under an almost-full moon on Saturday night. It was great to just go up there with plates and beer and eat this meal right off the grill. The leftovers we turned into dinner on Monday night.
2 lb (2 nice thick pieces) of hanger steak
3 Tbsp cilantro or parsley
3 cloves garlic
1 Tbsp fresh chopped thyme
1 Tbsp fresh chopped rosemary
2 Tbsp olive oil
2 portobello mushrooms
4 pieces of corn in their husks
4 taco shells (wrap-sized)
1 red bell pepper, cut into strips
1 medium onion, coarsely chopped
1 ripe red tomato, diced
1 avocado, cut into slices
1/2 cup yogurt
1 scallion, chopped
cumin, paprika, salt and pepper to taste
Grilled Steak Dinner
Place ingredients 2-6 in a mini-chopper or food processor. Marinate the hanger steak in a mixture of the oil, garlic and herbs for several hours, or overnight. Fire up the grill! Place the marinated steaks, the mushrooms, and the corn (still in the husks) on the grill, cover and let cook for a while until as done as you’d like them. Serve this simple meal outside under the stars: a healthy portion of steak (about the size of a deck of cards), a piece of corn, and half a portobello. You can add some steak sauce, but the meat should be seasoned just fine to eat by itself.
Place the leftovers in the fridge for the following night.
For the second meal, combine ½ cup of yogurt with diced scallion, cumin, paprika, and salt and pepper to taste. Set aside. Cut the remainder of the steak (and mushroom if you have any left!) into strip-sized pieces. Sautee the chopped onion in a cast iron pan until carmelized, and then add strips of red bell pepper. Sautee until the bell pepper is tender, and then add the already-grilled-but-now-chopped-up-steak to the pepper and onion mixture. Arrange equally on four taco shells (I like spinach ones for this one myself, but roasted red pepper ones would be terrific, too) the meat/onion/pepper mixture, some avocado slices, some diced tomato. Fold the taco and top with a dollop of yogurt sauce. (Option: you can add cheese to the taco if you want: Pepper Jack cheese works well).
Eat one taco and a piece of corn for dinner. You can wrap up the extra taco for lunch the next day, or go nuts and eat the second one for dinner!